Types of Chili Peppers

Chili peppers are highly popular in America because of the influx of ethnic foods in the late 20th century. Each pepper has a heat rating on the Scoville Heat Units of 1 to 10, with 10 being the hottest. There are many peppers to choose from, and chilies are used to garnish, flavor and enhance dishes, as well as be the main course.

Serrano

Serranos are a fairly hot pepper with an 8 Scoville rating. They are thin, small and excellent in Mexican and Asian dishes.

Habanero

Habaneros are one of the hottest chilies--10 on the Scoville scale. Use sparingly as a seasoning for sauces, marinades and chutneys.

Poblano

Poblanos are green mild-tasting and medium-sized chilies. Commonly used in mole, poblanos can be stuffed with various fillings, then fried.

Jalapeno

Jalapenos rank as 5 on the Scoville scale. Medium-sized, jalapenos are used in Mexican food and can be eaten raw, pickled, smoked or roasted.

Anaheim

Commonly stuffed then baked or fried, Anaheims are mild tasting. They have been grown in California since 1900.

Birdseye Chili

Birdseyes are hot--rating 9 on the Scoville scale. In Africa, they are used as seasonings in cooked dishes as well as raw garnishes.

References

• Chile Glossary

Resources

• Chile Database