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Capsicum
Color: Pale yellow-green maturing to yellow then orange and then red,
Average Size: 1 - 1 1/2" long, 1/4 - 3/4" diameter
Shape: Long cylinders, pointed
Description: Thin-fleshed with sharp, biting heat. This pepper is not usually used fresh or dried, only as a mash in sauces.
Scoville Heat Units: 30,000 - 50,000
Species Name: Capsicum annuum var annuum Linne
Color: Dark green maturing to bright red - dries bright red
Average Size: 5 - 6" long, 1/2" diameter
Shape: Long, slender, somewhat curved pod, tapering to a point
Description: Seeds and veins are often removed in cooking because of heat. Used both fresh and dried. Thin-fleshed, acidic, smoky, tart flavor
Scoville Heat Units: 35,000 - 40,000
Substitute if Not Available: De Arbol, Mirasol, Guajillo, Jalapeno, Serrano, Thai
Other Names: Ginnie peppers, Finger peppers
Related Cultivars: Cayenne Langer, Cayenne Large Red Thick, Cayenne Pickling, Golden Cayenne, Hades Hot, Hot Portugal, Japones Fucshin, Jaune Long, Long Red, Long Slim, Mammoth Cayenne, Ring of Fire, Carolina Cayenne, Charleston Hot, Super Cayenne
Most Commonly Grown In: Louisiana, Mexico, Asia and Africa
Interesting Facts: This pre-Columbian pepper, first referred to in 1542, probably originated in French Guiana and was named after the Cayenne River in that South American country. What most people refer to as "cayenne powder" may or may not be made from cayenne peppers. The cayenne pepper is very popular in Louisiana, where cooks frequently use them to spice up Creole and Cajun dishes.
Most Common Uses: Hot pepper sauces, Cajun-Creole dishes, Indian, Indonesian, Thai, Pakistan, Hunan, Szechuan dishes, powdered as a spice
Species Name: Capsicum chinense Jacquin
Color: Yellow green to golden yellow
Average Size: 24" long, 3/4" diameter
Shape: Elongated, shallow wrinkles, pointed
Description: The wrinkled, golden little peppers look somewhat like fresh dates before the dates are harvested. Highly aromatic and pungent.
Scoville Heat Units: 100,000 - 250,000
Substitute if Not Available: Habanero, Scotch Bonnet
Other Names: Mindoran
Related Cultivars: None that we know of!
Most Commonly Grown In: St. Augustine, Florida
Interesting Facts: It is believed the datil was brought to the USA from the West Indies during the Colonial period (1565-1821) even though the traditional belief is that Minorcans fleeing Spain brought it with them. (This is impossible as there were no Capsicum chinense growing in the Mediterranean at that time.) However, the Minorcans gave it its name, "datil" meaning "date" in Catalan Spanish, after the date fruit which is native to Spain. Since introducing it to St. Augustine, Florida, the pepper has been mostly cultivated in that area.
Most Common Uses: Hot sauces, relishes, seasoning. It is used in the green state because the fully ripe fruit will not keep for more than 2-3 days.
Species Name: Capsicum annuum var annuum Linne
Color: Green maturing to bright red
Average Size: 2 - 3" long, 1/4 - 3/8" diameter
Shape: Narrow, curved
Description: Grows on a lush plant with thick, woody stems. Stays bright red when dried. Used with the seeds. Not very flavorful but often used for extra heat in dishes or sauces. Tannic, smoky, acidic flavor.
Scoville Heat Units: 15,000 - 30,000
Substitute if Not Available: Cayenne, Chiltepin, Japones, Dried Thai
Other Names: Alfilerillo, Bravo, Cola de Rata, Cuauhchilli, Ginnie Peppers, Pico de Pajaro
Related Cultivars: None that we know of!
Most Commonly Grown In: Jalisco, Central Valley of Mexico
Interesting Facts: "De Arbol" means "tree-like". Not often used fresh, but found dried, packaged in many stores.
Most Common Uses: Table sauces, soups, stews
Guajillo
Species Name: Capsicum annuum var annuum Linne
Color: Mirasol (fresh) - green to red to brownish red
Guajillo (dried) - reddish brown
Average Size: 3 to 5 inches long, 1/2 to 1 1/2 inches wide
Shape: Elongated, conical, tapering to a point
Description: This thin-skinned pepper can vary more than any other chile in looks, and therefore may be hard to recognize. Sometimes small, sometimes large, smooth or wrinkled, it is quite inconsistent. Some grow downwards (pendant) while others grow pointing up (erect).
Scoville Heat Units: 10,000 - 20,000
Substitute if Not Available: Serrano, jalapeno, Thai (mirasol); cascabel, New Mexico chile (guajillo)
Other Names: Miracielo (mirasol); cascabel, puya, pullia, travievso, trompa (guajillo)
Related Cultivars: "La Blanca 74", "Loreto 74", "Real Mirasol"
Most Commonly Grown In: Mexico, New Mexico
Interesting Facts: The guajillo chile is the most widely used pepper in Mexico. Its flavor is very distinctive and the vibrant hues of the peppers color the dishes they are used in. The guajillo is sometimes mistaken for a cascabel because of the rattling sound its seeds make when it's shaken. The cascabel is roundish though so the shape differentiates them. Even though "mirasol" means "looking at the sun", the fresh peppers usually grow pendant (pointing down). Go figure.
Most Common Uses: Table sauces (mirasol); sauces, soups, stews, chili, Mexican dishes (guajillo)
Species Name: Capsicum chinense Jacquin
Color: Green maturing to yellow-orange, orange or bright red
Average Size: 1 - 2 1/2" long, 1 - 2" diameter
Shape: Lantern-shaped, round or oblong, with a pointed apex
Description: Very distinctive flavor, highly aromatic
Scoville Heat Units: 200,000 - 300,000 (326,000 - Red Savina)
Substitute if Not Available: Scotch bonnet
Other Names: Congo, bonda man, Jacques, bonnie, ginnie, Guinea pepper, pimenta do chiero, siete caldos, Scotch Bonnet, pimienta do cheiro
Related Cultivars: Red Savina, chocolate habanero, yellow habanero, habanero rojo, Rica Red
Most Commonly Grown In: Yucatan, Costa Rica, Belize, California, Texas, Caribbean
Interesting Facts: Habanero, meaning 'from Havana', is a distinctive, extremely hot pepper believed to originally have been taken to the Yucatan Peninsula from Cuba. About 1,500 tons of habaneros are now harvested each year in the Yucatan. They are also grown to a lesser extent in Belize, Costa Rica, Texas and California (GNS Spices in Southern California has developed the Red Savina, which has been recognized in the Guinness Book of World Records as the "world's hottest spice"). The habanero is not the same pepper as the scotch bonnet. They are of the same species but it is not a cultivar. The scotch bonnet has a much different shape which closely resembles a 'scot's bonnet', so it is quite easy to differentiate. The scotch bonnet grows mainly in the Caribbean islands while the habanero is Latin and North American. The flavor of the two, however, is very similar as is the heat level.
Most Common Uses: Table sauces, salsas, seasoning, jerk marinades, pickled
Species Name: Capsicum annuum var annuum Linne
Color: Bright to dark green, ripening to bright red
Average Size: 2 - 3" long, 1 1/2" diameter
Shape: Cylindrical, tapering to a rounded end
Description: Thick fleshed, the red, ripe jalapeño is sweeter than the immature green. Smoke-dried it becomes a chipotle. Fresh jalapeños can vary in heat, according to growing season , soil conditions and state of maturity.
Scoville Heat Units: 3,500 - 4,500 (jalapeno)
Substitute if Not Available: Caribe, Fresno, Caloro, Santa Fe Grand, Serrano
Other Names: Acorchado, Bola, Bolita, Candelaria, Cuaresmeno, Gorda, Huachinago, Jarocho, Mora, Morita
Related Cultivars: Early Jalapeno, Jumbo Jalapeño, Espinalteco, Jalapeño M. Americano, Jarocho, Meco, Morita, Papaloapan, Peludo, Rayada, San Andres, TAM Mild Jalapeno-1, Tipico
Most Commonly Grown In: Veracruz, Oaxaca, Chihuahua, Texas and other parts of the Southwest
Interesting Facts: Probably the best known chile in North America, it is the most popular. It originated in Mexico and was named for the city of Jalapa in the state of Veracruz. In Mexico, only the pickled form is called "jalapeno", other names (above) are used when referring to fresh or dried forms of the pepper. The jalapeño was the first pepper to be taken into outer space on an early manned space flight. The flesh is too thick to air dry satisfactorily, so they are smoked in an oven similar to a Chinese oven and then called a chipotle. 'Chipotle' is the common spelling for the original word, 'chilpotle', which is a Nahuatl word meaning 'smoked chile'. It is sold dried or pickled (adobado - in vinegar) in cans. Chipotles are a lot hotter than fresh jalapeños because the amount of capsaicin always increases with maturity.
Most Common Uses: Condiments, salsas, soups, stews, meat and vegetable dishes, appetizers, desserts
Species Name: Capsicum annuum var annuum Linne
Color: Bright green maturing to red, drying to brownish-red
Average Size: 7 - 10" long, 1 3/4 - 2" diameter
Shape: Elongated, flattened, tapering to a blunt point.
Description: Fresh chiles must be roasted and peeled before using. They can be smoked too, giving them a deliciously, distinctive flavor.
Scoville Heat Units: 1,000 - 1,500
Substitute if Not Available: Poblano (for fresh), ancho or guajillo (for dried)
Other Names: Anaheim, California long green chile, chilacate, chile college, chile colorado, chile de ristra, childe verde, Chimayo, Hatch long green/red chile, New Mexico No. 9, pasado
Related Cultivars: Anahaim, Anaheim M, Anaheim TMR 23, Big Jim, California, Chimayo, Colorado, Coronado, Eclipse, Espanola Improved, New Mexico No. 9, NuMex, Red Chile, R-Naky, Sandia, Sunrise, Sunset, TAM Mild Chile, TMR 23
Most Commonly Grown In: New Mexico, California
Interesting Facts: It is believed that this pepper was originally brought from Mexico to New Mexico around 1597. Almost 300 years later, a rancher from California took some seeds from New Mexico to Oxnard and started growing the first cultivar, known as the Anaheim. It was named for the city he later built a pepper cannery in. Many other cultivars now exist (see list above). These chiles are practically a religion in New Mexico where harvest festivals abound and the plentiful chiles are made into chile ristras, now a New Mexican symbol. A ristra is a string of chiles which is hung to dry. The dried chiles are then used during the rest of the year while making an attractive decoration in the meantime. Several years ago, at the National Pepper Conference, scientists recommended that this chile be universally known as the 'long green/red chile', but New Mexican growers and producers did not agree. They insisted it be called the New Mexican Chile and went so far as to get the name designated in the Congressional Record in Washington, D.C.
Most Common Uses: Stuffed as chile rellenos, soups, stews, sauces, casseroles, ornamental (ie. chile ristras)
Species Name: Capsicum annuum var glabriusculum
Color: Green maturing to bright red or red-orange, dries to brownish-red
Average Size: 1/2 - 3/4" long, 1/4" diameter
Shape: Wild pequins are oval while domesticated chiles are a slightly elongated oval.
Description: Thin-fleshed and easily dried they range greatly in shape and color. They have a sweet, smoky flavor and lots of heat. They're small but they pack a punch.
Scoville Heat Units: 30,000 - 40,000
Substitute if Not Available: Cayenne pepper, Thai, Tabasco (though not that similar)
Other Names: Chile pequeno, piquen, amash, amomo, bird, bravo, chilillo, chilipiquin, chilpaya, chilpequin, chiltipiquin, del monte, huarahuao, max
Related Cultivars: NuMex Bailey Piquin
Most Commonly Grown In: Mexico, Argentina, New Mexico
Interesting Facts: Wild chiltepins originated in the Sonoran area of Mexico, where they grow between the desert and mountains under large, protective trees. Annual pilgrimages were made by the native Indians of Arizona to harvest these tiny peppers that were used for a variety of medicinal purposes, as well as in food. Because they are so hard to find and pick, they have developed a mystique and to this day are a somewhat coveted and expensive pepper. They are often eaten mashed with a variety of food and are also delicious pickled. Birds love them, hence their nickname 'bird pepper'. New Mexico State University developed a cultivar which was the first domesticated and machine harvested chile pequin.
Most Common Uses: Salsa, soups, vinegars, beans, pickled
Species Name: Capiscum annum var annum Linne
Color: Dark green maturing to red or brown
Average Size: 4" long, 2 1/2" diameter
Shape: Wide at top, tapering to a blunt point
Description: This pepper has three names: Poblano (fresh), Ancho and Mulato (dried). The Poblano has a medium thick flesh but dries well. It has a bell pepper flavor. The dried Ancho and Mulato peppers are flattened and wrinkled. The Ancho has a dusky flavor while the Mulato is sweeter with a rich, almost chocolatey flavor.
Scoville Heat Units: 2,500 - 3,000
Substitute if Not Available: "Mexi-Bell", New Mexican chile (Poblano), Pasilla (Ancho and Mulato).
Other Names: Ancho, Chile para Rellenar, Joto, Mulaot, Pasilla, Chile Colorado
Related Cultivars: (Ancho), Ancho Esmerelda, Ancho Flor de Pabellon, Ancho Vereno, Chile de Chorro, Miahuateco, Mulato Roque, Mulato V-2
Most Commonly Grown In: Thailand, Southeast Asia, California
Interesting Facts: The Poblano originated in Mexico near the city of Pueblo. "Poblano" means "pepper from Pueblo". Almost all poblanos grown in the USA are dried to anchos or mulatos while fresh poblanos are mostly imported from Mexico. In Baja and Southern California, the polano is incorrectly known as a pasilla. The poblano dries as two different but similar peppers. The ancho ripens red, and then dries blackish-brown and is flat and wrinkled. After soaking it becomes brick-red. The mulato ripens dark brown, dries blackish-brown, is also flat and wrinkled but after soaking it stays brown.
Most Common Uses:
Fresh: stuffed as a chile relleno, in soups, sauces.
Dried: enchilada sauce, chile on carne, adoboados, commercial
Species Name: Capsicum pubescens
Color: Green to golden yellow, orange or red
Average Size: 2 inches wide, 2 inches long
Shape: Round, sometimes pear-shaped
Description: Very hot, thick-walled pods, usually eaten fresh as they don't dry well
Scoville Heat Units: Not rated but hotter than habanero (300,000+)
Substitute if Not Available: Closest substitute would be habanero (for heat, not flavor)
Other Names: Manzano, canaria, locoto, perron (Mexico), caballo (Guatemala), manzana, jalapeno (Costa Rica)
Related Cultivars: None
Most Commonly Grown In: South America, Central America, Mexico
Interesting Facts: The rocoto is still quite unknown in North America as it is not grown commercially in the U.S. It is an exotic looking chile with long, hairy stems, purple flowers, and jet-black seeds. It grows at a high altitude of between 3,500 to 6,000 feet and requires a cool climate. The rocoto is believed by many to be much hotter than a habanero but this has still not been substantiated.
Most Common Uses: In sauces, as a seasoning, in meat and vegetable dishes.
Species Name: Capsicum annuum var annuum Linne
Color: Green maturing to bright red
Average Size: 2 1/4" long, 1/2" diameter
Shape: Elongated cylinder, blunt end
Description: Thick-fleshed, does not dry well. Crisp, fresh flavor, it is the hottest pepper commonly available in the USA
Scoville Heat Units: 7,000 - 25,000
Substitute if Not Available: Chiltepin, Fresno, Jalapeno, Thai
Other Names: Balin, chile verde, cora, serrannito, tipico
Related Cultivars: Altimira, Cotaxtla Conico, Cotaxtla Gordo, Cotaxtla Tipico, Cuauhtemoc, Huasteco 74, Panuco, Tampiqueno, Sinahusia, Serrao Balin
Most Commonly Grown In: Mexico
Interesting Facts: From the Spanish word 'serranias' meaning 'foothills', the serrano is believed to have originated in the foothills of Puebla in Mexico. For some reason, the serrano has never been grown commercially to any great extent in the USA, so most of the available peppers are imported from Mexico. They are popular both in Mexico and the USA as they are easy to cook with (no peeling or seeding necessary) and are hotter than the more popular jalapeno. They also freeze well.
Most Common Uses: Table sauces, guacamole, relishes, vegetable dishes, seasoning, garnish
Species Name: Capsicum frutescens Linne
Substitute if Not Available: Chiltepin, Cascabella, Louisiana Sport, Mississippi Sport, Thai, Chilpequin
Other Names: None!
Related Cultivars: Greenleaf Tabasco, Louisiana Sport, Mississippi Sport
Most Commonly Grown In: Louisiana, Mexico, Central and South America
Interesting Facts: The tabasco pepper was being cultivated near Tabasco, Mexico in the early 1840's and was transferred to Louisiana in 1848. It was a little after this that the famed McIlhenny family started growing these peppers on Avery Island, after discovering a few tabasco plants were all that had survived the Civil War. They developed their signature fermented pepper sauce, named it 'TABASCO', and the rest is history. They had the great foresight to trademark the name which was then heatedly disputed by other growers who also wanted to use the name of the pepper in the name of their sauces. There are many other sauces made from tabasco peppers but, to this day, none can use the word 'tabasco' in the name of the product. Today, to keep up with the demand the peppers are grown commercially in Central America and Columbia and then shipped as mash to Louisiana. Tabasco peppers are not grown commercially on a large scale because the small chiles are so difficult to pick. The Greenleaf Tabasco pepper was bred at Auburn University for resistance to the tabacco etch disease.
Most Common Uses: Sauces
Species Name: Capsicum annuum var annuum Linne
Color: Green maturing to bright red
Average Size: 3/4" - 1 1/2" long, 1/4 - 1/2" diameter
Shape: Thin, long, pointed
Description: Thin-fleshed, lots of seeds, easily dried, lingering heat. Used both decoratively and in cooking, primarily in Southeast Asian dishes.
Scoville Heat Units: 70,000 - 80,000
Substitute if Not Available: Serrano (3 to 1 Thai), Chiltepin, Jalapeno (for fresh Thai), Ground Cayenne or Japones (for dried Thai).
Other Names: Asian Hot
Related Cultivars: Thai Hot
Most Commonly Grown In: Thailand, Southeast Asia, California
Interesting Facts:
Most Common Uses: Noodle dishes, soups, curries
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