The Cooking Inn : Chile & Pepper Terminology B PageSelect an item from the list to go to it's site
Green: Bright medium green, shaped like a cube with rounded edges. About 4 to 5 inches long and 3 to 4 inches wide.
Has a sweet, mild flavor. Used in salads, casseroles, vegetable dishes, egg dishes, etc. Can be stuffed, roasted or grilled.
Blond: White to pale yellow bell pepper. About 4 to 5 inches long and 3 to 4 inches wide. Not as sweet as other bell peppers. Mainly used decoratively,
but is good in stews and casseroles.
Orange: Bright orange in color. About 3 to 4 inches long and 3 inches wide. Very sweet with crispy fruity tones. Used in salads, salsas, stews and pastas. Can be grilled or roasted.
Red: Bright red in color, also known as sweet red bell pepper. Resembles the green bell pepper in size and shape. About 4 to 5 inches long and 3 to 4 inches wide. Very sweet with crisp, fruity tones similar
to ripened tomatoes. Used in salads and stews, and pastas. Can be grilled and roasted.
Violet: Medium purple to violet. Tapered about 5 to 6 inches long and 3 inches wide. Tough and not as sweet as red, orange, or yellow bell peppers. Used for salads, can be roasted.
Yellow: Bright yellow size and shape like the green bell pepper. Very sweet with crisp fruity tones. Used in salads, salsas and pastas. Can be grilled or roasted.
Known as the hottest chile pepper at 1,001,304 Scoville heat units. This puppy hails from the Assam region of northeastern India. This variety of pepper has potential as a food additive in the packaged food industry.
In their home country of Northeastern India, Naga/Bih/Bhut Jolokia chiles are used pickled (expect some very hot vinegar as a byproduct!) and for firing up non-vegetarian dishes like fish curries. You can use them like regular habaneros, just remember they're up to five times as hot.
Caution: The fruits of this chile variety are extremely hot. It is advised to wear gloves when handling the peppers, keep them away from children, and thoroughly clean all kitchen utensils like cutting boards, knives etc. When grinding dreid Jolokias, wear a breathing mask, protect your eyes.
Don't touch any sensitive parts before cleaning your hands thouroghly first. And use these peppers sparingly - it is always easier to kick up the heat of a dish than toning it down.
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.
Brazilian Malagueta :
A light to medium green color, tapered and about 3/4 to 1 inch long and 1/4 to 1/2 inch wide. Has a searing heat with a slightly green flavor. Used in marinades, vinegars and is also pickled.
This hot chile has the color and shape of a carrot. It makes an attractive ornamental.