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.
There are many type of Chili peppers such as:
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.
Chile de arbol: 25, 000.
How to keep them fresh?
Wrap in paper towels and refrigerate up to three weeks. Do not store them in a plastic bag.
The number of Scoville heat units (SHU) indicates the amount of capsaicin present.
PEPPERS’ SCOVILLE UNITS