Varieties Of Hot Peppers

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Have you ever wondered who discovered hot peppers? Some travels of the explorer Christopher Columbus have made peppers known to the world. During his travels along the shores of the New Continent of America, as far back as 1492, peppers were cultivated and widely grown by the local population - from Mexico - to the south throughout South America.

The variety of hot pepper varieties is great. We will focus on the most common in the Western Hemisphere.

Aji - this variety originates from Peru. In the fresh state they are green or red in color, and when dried they are yellow, with a pointed tip. Their length reaches 8-12 centimeters. Although gentle in appearance, they are extremely spicy. Used for traditional dishes, pickles and sauces.

Anaheim - they are oblong green and red hot peppers from California. In the immature form they are pale green, and in full maturity they become fiery red. They are medium to very fleshy, up to 15 centimeters in length. Unripe peppers are used for sauces and dishes with stewed, sliced or stuffed. Mature - in the same way, and also for baking and canning.

Habanero - small variety, with a taste of tropical fruit. Their origin is from the Caribbean. This type of peppers are very spicy. They are used for making salsa, marinade and lyutenitsa.

New Mexico - This variety is also known as the long green pepper. Pleasantly spicy, reaches 25 centimeters in length, has a sweet and earthy taste. It is ideal for preparing green sauces and stewed dishes.

Poblano - This is one of the most common varieties in Mexico. Dark green peppers, with a purple-black hue and a pointed tip. With a slight spiciness, they reach 12 centimeters in length. These peppers are always boiled or baked, never eaten raw! They are preferred for preparing stuffed peppers.

Tabasco - bright orange in color, small and thin variety originating in Louisiana and Latin America. They have a sharp spicy taste, with a hint of green onions or celery. This type of pepper is the trademark of Tabasco sauce. There are many applications in cooking, as well as in the composition of some cocktails.

All types of chili are a good source of vitamin C. They also contain vitamin B6, vitamin A, folate, potassium and a lot of fiber. Their burning taste is due to the chemical compound capsaicin, which is not affected by any heat treatment. You have to keep in mind that the smaller the pepper, the hotter it is. This is because small peppers have a lot more seeds and veins than larger ones, which is where 80% of the capsaicin content is concentrated.

When shopping, choose shaped, hard, glossy peppers. Avoid soft, wrinkled ones that have cracks or spots. We recommend that you store them in the refrigerator, because this way they will keep their freshness longer. Hot peppers are more durable than sweet ones. Wash thoroughly before use to remove the wax that covers their surface.