Varieties of Peppers
Do you know how to choose the right hot pepper for your recipe? How spicy do you dare your meals? This article tries to explain the basics on peppers.
Most of the spicy flavor of the peppers is located in the seeds and the inner membrane. Removing those will easy up their effect.
Below are presented some peppers from the mildest to the hottest.
Red Yellow and Green Sweet Bell Peppers
Roast in the oven at 450 degree. Flip them until charred on both sides. Let cool, peel and strips out the seeds and membrane before using them for your salad and vegetable dishes. Instead of roasting the peppers you can broil them.
A mild brown/red pepper with a long shape and a smooth skin.
With its rich taste and medium-hot flavor Poblano peppers are perfect for your stews
Anaheim Peppers (Green Chillies)
Long green chili with the pointed tip and a mild flavor.
New Mexico Peppers
With its mild to medium hot flavor it is perfect dried or grounded as chili powder.
Ancho Peppers (dried Poblano pepper)
Almost black and wrinkled with a slightly hot taste.
Perfect for salads or pickled this yellow chili are mild flavored.
Very hot Pasilla peppers are very dark with a long wrinkled and slender shape.
Jalapeno Peppers are very hot and usually used canned or pickled.
Chipotle peppers are dried and smoked Jalapenos. Used in the Adobo sauce or canned.
Red finger Peppers
Very hot variety of slender red pepper. The name Red fingers derives from their length.
Hot peppers (especially the seeds) with a bright green color and a smooth skin.
The hottest peppers are ruffled plump and small.
To easy up the effect of the pepper the best remedy is a diary product like milk or cheese.
See also the related article about The Scoville Scale ↪