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Peppers!
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HOT PEPPERS
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PEPPER
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ORIGIN
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FLAVOR/HEAT
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SHAPE
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COLOR(S)
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COMMON COOKING USE
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AJI
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Peru, Brazil
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Hot, but aromatic
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Long, slender
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Bright orange, brown, yellow
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Raw, in salads or salsas
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ANAHEIM
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Anaheim, California
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Mild heat
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Long, tapered
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Green, matures to red (hotter when red)
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Canned, in salsas; after maturity, can be dried and ground into powder sold as 'Chile Colorado'
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CAYENNE
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French Guiana
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Very hot
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Long, thin, sharply pointed
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Red, yellow
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In Indian cooking, in chutneys, salads, garnishes, curries, other very hot dishes
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CHILACA
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Mexico
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Mild to medium heat, rich flavor
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Long, slender, sometimes twisted
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Dark green to dark brown; dried, turns dark red and is called pasilla
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Almost always used dried, in sauces and moles
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CHILTEPIN
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Mexico; also known as Tepin
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Very hot
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Round berry
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Bright scarlet
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Dried, in salsas and other hot dishes
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DE ARBOL
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Mexico
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Hot
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Short, thin, tapered to end
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Bright red
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Dried, as flavoring in Mexican dishes including soups, stews, sauces
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PEPPER
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ORIGIN
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FLAVOR/HEAT
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SHAPE
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COLOR(S)
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COMMON COOKING USE
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FRESNO
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Fresno, California
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Medium; somewhat hotter than jalapeno
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Broad-shouldered, short, tapered
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Green, red
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Roasted, pickled, in hot sauces, stuffed
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HABANERO
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Probably from Cuba, most now grown in Mexico
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Dangerous heat (300,000 units on Scoville); if you're used to eating hot peppers, these are sweet underneath the heat, with a plum tomato/apple flavor
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Short, ovoid, pointed end
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Green, yellow, scarlet and deep red
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Fresh
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HUNGARIAN CHERRY
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Europe
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Sweet, mild heat
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Small, round
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Orange-red
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Pickled, or served fresh in salads and sandwiches
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HUNGARIAN HOT WAX
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Hungary
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No heat to hot
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Small, elongated, pointed at end
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Yellow to red
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Pickled, or fresh as you would use bell peppers
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JALAPENO
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Mexico
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Medium heat
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Short, somewhat blocky, tapered
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Green, red at maturity
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Canned, dried for chipotle sauce, used in many Mexican dishes
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NEW MEXICO
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American Southwest
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Mild to average
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Long, tapered
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Brown, green, red, orange, yellow
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Chiles rellenos or chili powder
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PEPPER
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ORIGIN
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FLAVOR/HEAT
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SHAPE
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COLOR(S)
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COMMON COOKING USE
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PEPPERONCINI
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Southern Europe
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Very mild to medium heat
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Short, somewhat wide, tapered
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Green to dark red
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Pickled, on Italian salads or eaten as a snack
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POBLANO
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Mexico
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Mild, somewhat sweet
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Conical
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Green to dark red
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Dehydrated as ancho pepper; roasted and peeled for chiles rellenos or stuffed peppers
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ROCOTO
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South America; may also be known as manzana
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Dangerous; do not confuse with rocotillo under "Sweet Peppers"
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Spherical, like a small apple
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Red, yellow, orange
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Salsa, other sauces
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SCOTCH BONNET
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Caribbean
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Dangerous; but people used to hot peppers will taste apple-cherry tomato flavor under the heat
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Small, spherical, but squashed, similar to habanero
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Brown, red, yellow, orange, green, white and multi-toned
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Salsas, sauces
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SERRANO
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Mexico, American Southwest
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Hot, slightly sweet
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Bullet-shaped
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Red, green
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Eaten fresh, or in salsas, chili, guacamole and other Mexican dishes
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SONEPAT
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Punjab, India
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Medium
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Small, narrow, tapered
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Yellowish-orange
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Used in India to give curries yellow color
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PEPPER
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ORIGIN
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FLAVOR/HEAT
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SHAPE
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COLOR(S)
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COMMON COOKING USE
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SZECHWAN
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China (Known there as Tsim tuk laat tsiu)
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Very hot
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Small, narrow, tapered
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Dark red
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In many Szechwan-style Chinese dishes
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TOBASCO
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Mexico
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Very hot
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Short, rounded, tapers at end
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Bright red, yellow
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Tabasco sauce
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THAI HOT
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Thailand (also known as Thai Dragon)
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Very hot
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Small, thin
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Bright red
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In Thai dishes, including curries and sauces, and other Asian recipes
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