Ancho
An essential ingredient in mole, ancho
is
a dried poblano chile. Ranging in color
from
green to red. Sweet, yet moderately
hot.
Mostly used in sauces.
Anaheim
Named after Anaheim, California and sometimes
called New Mexican chiles. Long (6 to 8 inches)
and narrow, green when fresh and bright red
when ripe. Sweet, mild to moderately hot.
They are stuffed, made into sauces, and stews.
Dried red chiles are tied into ristras- decorative
wreaths.
Arbol
Thin and dried. Also called Chinese
hot peppers
Bird Peppers
There are dozens of varieties of Bird
Peppers
throughout the world. The two best
known
varieties in North America are Tepin
and
Pequin. Bird peppers are commonly reported
to be the hottest chile pepper known
to man.
In fact, one ounce of the Tepin variety
will
yield enough heat for 300 gallons of
salsa!
Bonney Pepper
The number one pepper of choice in Barbados.
It is the base of the unique mustard-based
hot sauces of the country. It is thought
to be an eastern Caribbean version of the
Scotch bonnet but you rarely see a yellow
fruit-- they mature to red. Very hot.
Bulgarian Carrot
This hot chile has the color and shape
of
a carrot. It makes an attractive ornamental.
Cascabel
A rich, blood red pepper with medium
heat.
Chihuacle Rojo
Originally from Oaxaca, Mexico, it is a staple
ingredient in the famous Oaxacan mole sauces.
Medium-hot.
Chilaca
Also called a pasilla when dried. Long, thin,
and often twisted. Turns dark green to brown
when mature. Mild to medium hot
Chile Caribe
The base for the popular southwestern dish,
carne adovada. Red chile pods blended with
water to a puree and seasoned. The dried
chiles must be soaked first to rehydrate.
Chiles, Green
A variety of sizes, shapes, and piquancies,
they are a  staple in Southwestern cuisine. Green chile
can refer to many varieties, most commonly
Anaheim, Poblano or New Mexican. Before use,
the skin is removed. Used in sauces, relishes,
stews, and chile rellenos. (Recipe)
Chiles, Red
Green chile that is fully matured, Most often
it is  dried and must be soaked in water to rehydrate.
Usually used ground or crushed for added
seasoning or in making a variety of sauces.
(Recipe)
Chile Rellenos
Green chiles stuffed with cheese or meat,
dipped in a batter, and deep-fried. (Recipe)
Chilipiquin
See Bird Pepper
Chipotle
A sweet, chocolate flavored dried jalapeno
pepper that has been smoked. Very hot. Used
in salsas, sauces, and soups. Also pickled
and canned in adobo sauce.
Cili Goronong
Malaysian pepper that’s nearly 3 inches long.
Extremely hot.
Fish Pepper
The origin of this pepper's unusual name
is unknown, but the red-orange pods are quite
hot. Pods measure 2 1/4" long by 3/4"
wide.
Grove Pepper
See Bird Pepper
Guajillo
A dried deep red chile with a tough skin,
actually a Mirasol chile variety. Medium
heat. It has an earthy flavor with plum and
raisin tones.
Guero
Generic name for yellow chiles
Habañero
Very hot chiles that range in color from
light-green to orange. Pods are red when
fully ripe. Used in chutneys, salsas, sauces,
and marinades
Hungarian Wax
Originally attributed to Hungary, these are
yellow peppers, 4 to 6 inches long with a
shiny, waxy appearance. They are also called
banana pepper. They are slightly sweet, and
mild to moderately hot.
Jalapeño
Named after Jalapa, the capital of Veracruz,
Mexico, these small, dark green chiles have
a smooth and thick skin. Hot to very hot.
Can be eaten raw or roasted. Also known as
chipotles when dried
Lemon Drop
Also known as ají limón, from South
America
with a very fruity aroma. Yellow when
fully
ripe.. Pods measure 2" long by
½"
wide.
Pasilla
A dried fresh Chilaca chile that is medium
to hot with berry and tobacco flavor tones.
Pepperoncini
 Long, cone-shaped, commonly green or bright
red and pickled in salads
Pequin
A variety of Bird Pepper also called Chilipiquin,
Turkey Pepper , Grove Pepper, and Pring-kee-new
[Rat-turd pepper]. Pods oval, less than 1"
long with the smallest pods being the hottest.
Grows wild in Texas, Florida, and south throughout
the Americas.
Poblano
Large (2 to 3 inches wide and 4 to 6 inches
long), dark-green (almost black) chiles.
Rich, earthy, mild to slightly hot. Often
stuffed (as in Chiles Rellenos), roasted,
and never eaten raw. Known as anchos when
dried.
Purple Ecuadorian
This variety is truly purple- flowers,
fruit,
and stems. Even the leaves have a purple
tinge. The chiles mature to red and
are quite
hot. The plant is compact, about a
foot tall,
and makes a good ornamental.
Pusa Jwala
This Indian pepper is characteristic of the
extremely hot, cayenne-like pods that are
eventually ground into powder. Pods measure
3 3/4" long and only 1/4" wide.
Scotch Bonnet
A short (1 to 3 inches) wide (2 to 3 inches)
lantern-shaped chile which is used in sauces
and spice mixtures throughout the Caribbean.
Colors can range from white, yellow, orange,
red, and brown when ripe. Most famous as
the main ingredient in Jerk Spice (Recipe) .
Serrano
Barrel-shaped, green or red, pointed at the
end. its skin turns  from green to red to yellow as it ages. Hottest
chile commercially available in the United
States. Very hot. Milder with ribs and seeds
removed and when roasted. Used in fresh salsas,
and roasted.
Tepin
Also called Chiltecpin, Chiltepin, Chile
mosquito, Chile de pajaro, Chile silvestre
or Tecpintle. A Bird Pepper variety often
claiming the title as the world's hottest
pepper. Grown in the mountains of northern
Mexico and southern Arizona. Pods are round,
1/4" across, turns red when ripe. One
ounce of this dried pepper with seeds removed
will produce a detectable hotness in 30,000-50,000
ounces (over 300 gallons) of salsa!
Thai
Tiny (1 to 1 1/2 inches long, 1/4 inch in
diameter) and thin, ranging in color from
green to red. Extremely hot, lingering heat.
Very popular in Southeast Asian cooking.
Turkey Pepper
See Bird Pepper
Yellow Emperor
From Hainan, China, where it is grown
and
processed into hot sauces. The pepper
matures
to yellow and is extremely hot. Length
is
2", width 1 1/4".
|
Peppers of the World : An Identification
Guide
by Dave Dewitt, Paul W. Bosland
List Price: $19.95
Our Price: $17.95
You Save: $2.00 (10%)
Availability: Usually ships within 24 hours.
Paperback - 219 pgs (Jan 97)
Sales Rank: 40,813
Avg. Customer Rating:
Number of Reviews: 2 |
|
