[FoodforU.ca] FoodforU.ca








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Aji Rojo : Peruvian - orange red - similar heat as Cayenne






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Anaheim: Southern California, tougher skin
...see New Mexican chile






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Poblano (fresh); Ancho and Mulato, dried
( both are mild to hot, 3): The fresh Poblano is a
4-inch-long dark green (ripening to dark red or
brown) cone that tapers
to a blunt end.






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Banana Pepper (0 to 5): Pale yellow-green to yellow
(maturing to bright red); it's about 6 inches long, a fat finger,
that tapers to a point. Aka, Hungarian wax, when it's hot.






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Basque Fryer: French - peppery - nice zest without adding heat






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Bell Pepper (0): A big chambered sweet "box" that comes in
green (unripe), yellow, red, orange, brown, and purple - but
mostly green in the stores.






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Bhut Jolokia or Naga Jolokia (10++++): is a chili pepper generally
recognized as the "Hottest in the World". The pepper is sometimes
called the Ghost pepper. In 2007, Guinness World Records certified
the Bhut Jolokia as the world's hottest chili pepper, replacing the
previous record holder, the Red Savina, a particularly hot strain of
habanero chili. This pepper is rated at a 1,001,304 Scoville rating
The Bhut Jolokia or Naga Jolokia is said to be ten times hotter than
the Habanero.






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Cayenne (plenty hot, 7-8): A dark green or red, and bony
Usually about 5 inches long, 1/2 inch in diameter.






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Cascabel: Cascabel (hot, 4): A cherry- or mushroom-looking
thing, 1 x 1 inch, that's mostly used in dried, ground form.






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Cherry Pepper: (sweet to hot, 0-4, 7-8): Medium green to red,
The pimento, pimiento, or cherry pepper is a variety of
large, red, heart-shaped chili pepper (Capsicum annuum)
that measures 7 to 10 cm (3 to 4 inches) long and 5 to 7 cm
(2 to 3 inches) wide (medium, elongate).
The flesh of the pimento is sweet, succulent and more
aromatic than that of the red bell pepper. Some varieties
of the pimento type are hot, including the Floral Gem and
Santa Fe Grande varieties. Pimento or pimentão are
Portuguese words for "bell pepper", while pimenta
refers both to chili peppers and to black peppercorns.
It is typically used fresh, or pickled and jarred.






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Chipotle: These can be any pepper, but dried by smoking,
Jalapenos are commonly made into chipotles.






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Fresno (hot): Yellow-green to red, these glossy cones
are about 3 inches long, an inch and a half at the base.
A thick wax type that's only used fresh because its too
fleshy to dry properly.






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Guernica (0): Spanish pepper similar to Padron,
good for stuffing






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Guindilla Verde: from the Basque region of Spain,
tender pepper with a natural sweetness






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Habanero ( Hot-10+): Beautifully colored (green, yellow,
orange, and orange red) and shaped like lanterns,
with points at the end, they have completely distinctive
aromas and flavors. They're smallish, 1-2 x 1-2 inches,
but pack a huge punch.






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Holland: Similar heat as the cayenne or fresno peppers






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Hungarian Wax : mildly warm - good in salads and stews






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Hungarian Yellow: (Hot) These can be easily confused
with the milder banana peppers.






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Jalapeno (hot, 1-5+): Bright green to black green,
maturing to red, this is found in most supermarkets.
It's smooth, thickfleshed, sometimes blistered.
There is no difference in taste between the blistered
looking jalapenos and the smooth ones.
They're named for the Mexican city of Jalapa in the
state of Veracruz.






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Manzana This habanero relative is extremly hot,
and is quite often used in salsas. Heat similar
to the habanero or scotch bonnet






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Mirasol: distinctive fruity flavor, very hot similar
to hontaka or serrano peppers






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New Mexican :
AKA Anaheim (mild to hot, 1-4):
Bright green to red when fresh; brownish red
when dried. This 7 inch, thin-skinned flat tube
tapers to a blunt point. It's probably best known
as the chile of choice for stuffed rellenos.






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Pasilla (dried)/Chilaca, fresh (medium to hot, 3-4):
"Pasilla," meaning "little raisin," looks just like that,
warm black and wrinkled, but long (6-12 inches)
and skinny with a pointed end. Don't confuse these
with mislabeled anchos and mulatos, enjoy the
mellow flavor.






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Peperoncino : (sweet to mild, 0-1): Most often
found green, pickled, and in salads, this 2 to 5 inch
long pointy tube is wrinkled, thin fleshed, and can
be grown in a home garden to a red color.






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Pimiento de Padron (sweet, 0): Heart-shaped
and thick-fleshed, this glossy chile ripens from green
to red and grows to about 4 inches long. It's got a nice
mellow flavor and is great for adding color.






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Piquillo : Spanish - very good for roasting,
with a sweet flavor and slight spiciness






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Poblano (fresh); Ancho and Mulato, dried
( both are mild to hot, 3): The fresh Poblano is a
4 inch long dark green (ripening to dark red or
brown) cone that tapers to a blunt end. It's
flesh is undulating and nicely thick. It gets its
name from the city of Pueblo, Mexico,
where it is a chile of choice, often used as a
relleno shell.






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Rocotillo: looks like tiny bell peppers, fruity and very hot






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Rocoto: (worse than habanero, 10++): This
capsicum pubescens is a fireball of unbelievable
proportions. Generally it's not available outside
of Latin America, since its fragile fruit is grown
only in high altitude, cool climates, it comes in
green, yellow, and red globes, about 2 x 2
inches, and has a hairy stem.






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Sante Fe Grande: 5000 - 8000 Scovilles (medium) :
This glossy wax-type pepper comes in pale
greenish yellow, orange, and red. Smooth,
thick flesh, and about 3 inches long. Very
similar to the Fresno pepper. Also known
as the yellow hot chile and the guero chile,
approximately 5 inches long.






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Scotch Bonnet (habanero hot, 10+): A lot of
people think this capsicum is the habanero,
but it's not. The big difference between the
two is the tip: the Mexican habanero is pointed,
the scotch bonnet (from the West Indies) is
deeply inverted with a distinctly round bottom.
It comes in green, yellow-orange, and orange.






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Serrano (hot to very hot, 6-8): These glossy
green/red tubes are about 2 inches long and
blunted at the end.






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Shishito : Jananese - mild heat - slightly sweet






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Chiltpin or Chiltecpin or Pequin or Thai bird peppers
(very hot, 8-9). These 1/4 x 3/4-inch oval
peppers are glossy and range from red to
green to nearly black.






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Tabasco: (very hot, 8-9): These little pointy tubes
are about 1 inch long and come in pale yellow
green to yellow to orange to red.






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Tien Tsin Pepper: 50,000 - 75,000 Scovilles.
Popular in Asian fare. Hot, bright red in color,
1 to 2 inch Chinese pods. Used a great deal in
both Hunan and Szechwan styles of cooking.





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