Chile Peppers
About
Chile peppers differ in flavor and in heat intensity depending on the type. Among the most
familiar chiles, the mildest is the Anaheim and the most fiery is the Habanero. Even those
of the same type vary in hotness. Still, each falls within a certain range of fire. For
example, one green Jalapeno may be hotter than another, but no Jalapeno will be as potent
as a Habanero. Color is not necessarily an indicator of a pepper's pungency.
Varieties
Anaheim (also California Green Chile or Long Green Chile)
Green or red. Mildly hot. Popular for Mexican chiles relleqos (stuffed chiles).
Hungarian
Usually green. Moderately hot.
Jalapeno
Usually green but sometimes red. Moderately hot, with an immediate bite.
Serrano
Red or green. Moderate to very hot; an intense bite with a slightly delayed fuse. Often
used in Thai cooking.
Cayenne (Long Hots)
Very hot. Red when fully matured. Long, thin and curled at the tips. Sometimes dried and
ground into a powder to sell as generic "red pepper" in spice aisle.
Habanero (Scotch Bonnet)
Green, red, orange or yellow. The hottest commercially grown pepper; intense fiery flavor;
a unique floral flavor and an extremely intense heat that affects the nasal passages.
Availability
Generally available year-round.
Nutrition Information:
Athough rarely eaten in large enough quantities to constitute a serving, chile peppers are
a good source of Vitamin C. Red chile peppers (although not the green ones) are full of
beta-carotene.
Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia