Pepper is a common ingredient in many dishes and is especially popular in many Mexican recipes. There are more than one hundred and fifty varieties of peppers, each with its own flavour. If you decide to use pepper in the kitchen, try the specific pepper recommended in the recipe. It will help to ensure that your dish has an authentic and unmistakable taste.
Before I talk about specific peppers, and for those of you who don’t know, you see that I am referring to what is called the Scoville scale or the Scoville units. The heating unit is a measure of the heat of the pepper, the higher the SHU, the hotter the pepper. Now that we all know that, let’s be specific and talk about pepper, puns…
At the bottom of the bowl we start with paprika powder, which is widely known and used. Dressed in different colors, Bulgarian pepper is considered Bulgarian pepper. They don’t have heat because they don’t have capsaicin, the chemical that causes heat. For dishes such as fajita or stew, they are perfectly prepared with onions or can be eaten raw in a salad or added to your favorite omelet. Although they are not hot peppers, they have a taste that can complement many different dishes. They are also excellent sources of vitamins A, C and B-6.
For a little more warmth we can use both ancho pepper and poblano pepper. Actually, it’s the same sweet pepper as Ancho, just a dried form of poblano. You can order between 1000 and 2500 rivets for Ancho-Chile peppers. While the poblano tends to peak at 2,500. Poblano is a relatively mild pepper, but the ripe red can be much hotter than the green. Anchovy contains vitamins A and C, calcium and iron, but also vitamin A, D, C and B-12 and iron and magnesium.
Next up is Chipotle pepper. There are different species of Cipotle, Cipotle Meko and Cipotle Morita. The word chipotle refers to any smoked chili. Mecas Chipotle and Morita are ripe red peppers that range from 2,500 to 10,000 on the Scoville scale. Chilli-chipotle contains vitamins A, C, B6, K as well as iron, magnesium, potassium and fiber.
The jalapeno is the best known and most commonly used chilli. They measure between 2,500 and 10,000 spiral units. Most of our jalapenos in the US come from Mexico. The red chili is sweeter than the green and sweeter. They’re also sweeter than Serrano peppers. The jalapeno pepper is a source of vitamins A, D, B-12, C and B6.
Serrano pepper – smaller than Jalapeno. They measure between 10,000 and 25,000 peaks and therefore have a greater clout than chillies. The colour of Serrano peppers can vary from yellow, green and orange to red and brown and is often used on Pico de Gallo. Serrano pepper contains the same nutrients as jalapeño pepper.
Cayenne pepper, also known as cow pepper, Guinean herbs, chilli pepper, eleva, bird pepper or mainly red pepper, measures 30,000 to 50,000 jars. This hot pepper is an excellent punch. Given that this pepper has many amazing health benefits, it is said to work miracles in reducing acidity in the body and lowering high cholesterol levels. Cayenne pepper is also credited for relieving pain in osteoarthritis and rheumatoid arthritis and acts as a natural remedy for fibromyalgia. Cayenne pepper contains vitamins C, B-6, E, potassium and manganese.
Habaneros are usually smaller, but don’t be fooled by their size. They measure between 100,000 and 350,000 on the Scoville scale, so they’re very hot. It is the favorite chilli for hot sauces and traditionally seasoned dishes. They come in different colours, but mostly in orange and red. Habanero contains vitamin C and potassium. They contain a lot of capsaicin, which is a natural anti-inflammatory.
These are some of the best known types of peppers and their calorific value. Interesting information, the hottest pepper so far is Carolina Reaper. With a size of 1,569,383 to 2,200,000 stallions, they are very sexy mothers. Eat at your own risk. With an average of 1,569,300 clots, these peppers are certified as the hottest in the Guinness Book of Records in 2013.
types of chili peppers,fruity hot peppers