10 types of chili that spice lovers must eat at least once
introduction
The list of ten types of chili can
only scratch the surface. There are more than 50,000 different varieties of
pepper, and pepper lovers are constantly choosing new varieties. Chili peppers
are spicy because they contain capsaicin; The higher the capsaicin
concentration, the spicier your pepper will be. In 1912, American pharmacist
Wilbur Scoville found a way to measure the spiciness of chili peppers. The
Scoville scale is still used today; A low Scoville rating means your pepper is
mild, and a high rating means your pepper is strong. For many pepper lovers, a
meal isn't a meal without the extra nutty flavor that hot pepper adds. Chili
peppers can make a bland meal more flavorful and are good for your health as
they are a great source of fiber, folate, potassium, and vitamins A and C. In
the United States, there are a large number of pepper lovers and an equally
large number of people. numbers. number of websites that suit their interests.
You can easily find articles, recipes, and tips for growing peppers with just a
click of the mouse. You'll see that each pepper here has a Scoville number. Some
peppers have a wide range on this scale; Eating it is a bit like playing
Russian roulette. Be careful!
1- Habanero Peppers
Habaneros are hot peppers that can
measure between 150,000 and 575,000 SHU.
Pepper takes its name from the Cuban
capital Havana, although it is not a feature of typical Cuban cuisine. It is
native to the Amazon basin, but the largest producer today is the Yucatan
Peninsula in Mexico.
Havana was the port where traders
first encountered pepper.
People considered Habaneros to be the
hottest pepper until “Smokin” Ed Currie invented the Carolina Reaper.
Many chili fans call Habanero their
favorite chili.
It has a delicate flavor that you can
enjoy despite its heat. You can use them in any dish that calls for a bit of
chili, but you won't need to use a lot of Habanero.
Try adding some to a Margarita
cocktail to get the party started. Habenero peppers grow well indoors and will
produce many fruits.
You may find yourself giving away
gallons of your hot sauce to friends and neighbors.
2- Serrano peppers
Serrano peppers originate from the
Hidalgo and Puebla mountains in Mexico. Serranos are hotter than jalapeños with
a SHU of 10,000 to 25,000. They are often eaten raw and can be cut into any
dish.
If you want to make your own
cheeseburger, try slicing Serranos into cheese toppings to add delicious flavor
to a delicious burger.
Serranos love the sun. If you want to
grow them in pots, place them in a sunny spot. If you want to grow the plant
outdoors, sow seeds indoors and let them germinate for 8 weeks before
transplanting.
3- Poblano Peppers
Sweet, smoky Poblano adds flavor to
many dishes. Typically, Scoville ratings range from 1,000 to 2,000, but you may
find that Poblano is occasionally a bit hotter than other places. The largest
poblanos can grow up to 6 inches long and 3 inches wide.
A great recipe idea is to stuff larger
poblanos with your favorite filling and bake them. These make a delicious
accompaniment to grilled meat.
Like most peppers, you can grow
Poblanos in garden beds or pots. You should plant seeds after the last frost.
4- Hatch Green Chile
The small town of Hatch, New Mexico,
proudly calls itself the "Chile Capital of the World." And if you're
a fan of Chile, Hatch should be on your list of places to visit. Every year on
Labor Day weekend, Hatch's 2,000 residents celebrate the Hatch Chile Festival,
but you can visit anytime to experience a town that lives and loves
chili. Hatch, with its specialty shops and restaurants, is located on Interstate
25 about 40 miles north of Las Cruces.
Hatch Green peppers are just one of
varieties of peppers grown in the region. With a Scoville rating of 1,000 to
8,000, this moderately hot chili is perfect in many dishes.
Check out this link for countless
recipes using this essential ingredient in New Mexican cuisine.
5- Shishito Peppers
Shishito Peppers come from East Asia
and have a temperance index of 50 to 200 SHU.One or two are much spicier than
the rest in a bunch of 20 Shishito peppers. In this sense, they are very
similar to Padron peppers, a favorite in Spanish cuisine. Shishitos are as long
as your finger.
The best way to prepare Shishito
peppers is to fry them in oil. First, make a hole in the pepper to allow the
expanding air inside to escape while cooking. Your guests hold their stems while eating.
6- Scotch Bonnet
This hot pepper is not for the faint
of heart. With a Scoville rating of 100,000 to 350,000, even the lightest Scotch
Bonnet can pack a punch. The name comes from the fact that the pepper is said
to resemble the traditional Scottish tam o' Shanter.
Scotch Bonnet pepper is widely used in
Caribbean cuisine and is responsible for creating a spicy taste in dry dishes
with pork or chicken. But you can use Scotch Bonnets in any dish. Add a little
to your favorite marinade before roasting or grilling the: it will make a big
difference.
You can grow this pepper indoors from
seeds. Plant them before the end of winter.
You
can find powdered cayenne pepper in most stores, but the name is sometimes used
as a generic term for chili peppers, and some brands may contain a mixture of
real cayenne pepper and other types of peppers.
Cayenne cars cost from 30,000 to 50,000
SHU so they are quite hot. There are many different types of cayenne pepper and
they are easy to grow at home. You can use them fresh or dried. Cayenne pepper
is a common ingredient in many different popular commercial sauces - the
excellent Original Louisiana Hot Sauce is one of them, but you can also make
your own.
8- Jalapeño Peppers
Jalapeño Peppers can range from 2,500
to 8,000 SHU. In Spanish, the name means "from Xalapa", the capital
of Veracruz in Mexico. It is now grown in many parts of the world and grows
well in the western and southwestern states of the United States., among other
places around the world.
You can grow jalapeños at home from
seeds, but it's best not to use seeds from green peppers because they are
unripe. Provide plenty of soil for your jalapeños and make sure your pot drains
well. You will soon have a bunch of smooth, firm jalapeños 2 to 4 inches long.
Try jalapeños with mac and cheese:
they really make a difference in this family favorite.
9- Paprika
Paprika is the Hungarian word for
pepper and is a main ingredient in many Hungarian dishes. Hungarians recognize
eight types of paprika, ranging from very mild to spicy. But Paprika does not
originate from Hungary; he is from Mexico.
In general, paprika is a mild chili pepper
ranging in size from 250 to 1000 SHU. Surely you know it as dry spice
powder. Cooks often use milder paprika just for color. This is unfortunate
because paprika has a unique flavor that can add so much to different dishes.
Try paprika in soups or stews. It pairs well with beef, chicken, and pork and
can add a little spice to any vegetarian dish. You can also rub chili powder on
the meat before grilling.
10- Carolina Reaper
Carolina Reaper was developed by
"Smokin" Ed Currie in South Carolina. In 2017, Guinness World Records
recognized this monster as the hottest chili in the world. Those brave enough
to try it say it feels sweet at first, then disgusting! Your mouth is burning.
A single jalapeño can reach up to 8,000 Scoville heat units (SHU) - the
Carolina Reaper reached over 1,500,000 SHU, with one sample measuring
2,200,000.A British producer claims to have obtained the hotter chili; Smokin
Ed counters that he did the same: we'll wait and see who will reign strongest!
After eating Reaper, you may feel like
the world is ending but there is no evidence that it is harmful to your health.
Do not rub your eyes after handling. This pepper has a bit of a lasting effect,
so it's best to use it just to liven up salsas.
One suggestion is to put some in a bottle
of vodka and let it sit for a few weeks. This will definitely liven up a dinner.
