Eating Peppers

chilipepperestemp

It took me a while to learn about Chili peppers in US. I thought colors was the clue of the hotness of the pepper. When I was living in Turkey I knew thin dark green color peppers were hot. Or bright red thin tiny peppers ( some called Albanian peppers in local bazaar), they were extremely hot. I usually bought yellowish green long peppers, they were mild taste, not hot. In USA, this did not help me at all. The color of a chili pepper had nothing to do with its heat level. The color usually signifies the maturity of the fruit.
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There are many type of Chili peppers such as:
Serrano
Jalapeño
Anaheim
Arizona 20
Ancho
Arbol
Guajillo
Chili Verde
Chiltepin
Red Chili
Yellow Genetics
Cayenne
Chilaca
Manzano
Yellow Hot
Poblano
Pasilla
Habanero
zero heat
If we look at hotness of a chilli peppers, here are the varieties:
Scoville units – measure of the hotness of a chilli pepper. Higher means hotter.
Anaheim: 100-10,000
Ancho: 1,000-1,500.
Cascabel: 3,000.
Cayenne: 30,000-50,000.
Cherry: 0-3,500.
Chile de arbol: 25, 000.
Chipotle: 10,000.
Guajillo: 3,000.
Habanero: 200,000-300,000.
Jalapeno: 2,500-5,000.
Pasilla: 2,500.
Poblano: 1,000-1,500.
Serrano: 10,000-23,000.
peppers

How to keep them fresh?
Wrap in paper towels and refrigerate up to three weeks. Do not store them in a plastic bag.

spicy-peppers

References:

The number of Scoville heat units (SHU) indicates the amount of capsaicin present.
PEPPERS’ SCOVILLE UNITS

http://www.eatmorechiles.com/YellowHot.html
scoville

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