Chili Peppers

Chili Peppers put sweat on your brow and fire in your belly. The varieties provide a range of heat and cooking options. From mild to medium heat and hot to where is the fire extinguisher, chili peppers are amazing to cook with. Learn about the different varieties and cooking options.

History of the Heat Index: Peppers are measured by a heat index. The heat index was originally discover by Wilber Scoville in 1912. Human tasters evaluated how many parts of sugar water it took to neutralize the heat.

That method is no longer uses, but what they were measuring is a process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million.

Capsaicin is the compound that gives chilies their heat. The index ranges from 0 - 10. There are many different varieties of peppers and hybrids today, I will share with a small sampling of 12 of the more common peppers you find in local markets.

Number 1: Pablano - Heat index 1 - also known as Anchos when dried, these peppers are famous because they are used in Chiles Rellenos recipes. They are sweet, juicy, and just hot enough to make you perk up. A perfect ingredient in Pork Green Chile

Number 2: Cubanelle (or Banana) - Heat index 1 - gaining in popularity because it is ideal for roasting and grilling. A mild pepper with wonderful flavor.

Number 3: Jalapeno - Heat index 2 - a good jalapeno will have a firm and smooth-skinned with solid green coloring. Avoid peppers that are soft and have wrinkled skin. These are available year-round and are used in Mexican dishes, guacamole and salad dressings. The seeds give off the extreme heat, when you remove the seeds the peppers are rather mild and tasty.

Number 4: Serrano - Heat index 3 - this is a bullet-shaped chili, not as round as the Jalapeno and should be firm, smooth-skinned and have a solid green coloring. They are used in chili recipes, Mexican sauces, relishes and Chinese cooking. They are availabel year-round.

Number 5: Cayenne - Heat index 5 - while more common in powder for, this is a popular pepper in Indian food.

Number 6: Rocoto - Heat index 5 - this apple-shaped pepper is nicknamed the manzano because of its shape. This pepper has black seeds and a searing, long-lasting heat.

Number 7: Aji - Heat index 5 - commonly used in Latin dishes. Originating in Peru this little pepper packs the heat. In a dried seasoning form this is wonderful on fish, use sparingly though. You will find this as a pepper sauce as well. Great for a little kick to your red sauces.

Number 8: Tabasco - Heat index 6 - This small yellow flesh pepper is mashed with salt, fermented, blended with vinegar and distilled to produce your favorite Louisiana hot sauce, commonly known as Tabasco. A great ingredient to add to chile recipes, chile recipes, eggs and sauces. This can burn your mouth if you use to much of it!

Number 9: Thai - Heat index 7 - A long skinny green pepper can burn your mouth like hot embers. Used primarily in Southeast Asian dishes and Asian curries. Use sparingly, this is one hot pepper.

Number 10: Chiltepin - Heat index 8 - these hot peppers look like green and red olive on a stick. Generally eaten sun-dried, added to cheese and fermented into sauces or pickled with wild oregano, garlic and salt as a tabletop condiment.

Number 11: Habanero - Heat index 9 - This little orange round ball of fire used to be called the Worlds' Hottest Pepper and offers 50 times the heat of a standard jalapeno. Used in many sauces you can find at your local market, be careful it is intense.

Number 12: Bhut Jolokia - Heat index 10 - Yikes - this bad boy is a West Indian gem and is the hottest pepper ever. This red pepper, is a thumb sized chili pepper with frightening potency. Handled with gloves and maybe even someone else's hands. These are used pickled and for firing up non-vegetarian dishes like fish curries. These are 5 times hotter then a Habanero chili pepper. For more information about this hot pepper visit: www.fiery-foods.com

This top 12 list only touches the surface to the variety of chili peppers available today. Experiment with different chili peppers, with caution. The seeds pack the punch and with all peppers, I recommend a clean work surface, wear plastic gloves and make sure children are not around. Always thoroughly clean work surface and counter tops after working with peppers. Enjoy.

Recipes to use with Chili Peppers

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