H Page Logo

Chile & Pepper Terminology Logo

APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

The Cooking Inn : Chile & Pepper Terminology H Page Select an item from the list to go to it's site

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

Hot Gold Spike:
This large pale-yellow fruit is grown in the south-western United States. It is very hot so is principally for cooking.

High Performance Liquid Chromatography used to machine analyze pungency.

Found with white veins on the skin and red body. Tapers to a rounded end. About 4 to 5 inches long and 1 1/2 inches wide. Sweet with medium hot intensity. Are smoked and dried to make chipotle grande chiles. Fresh huachinango chiles are commonly used in stews, salsas and sauces.

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.

The offspring of two genetically different plants.

Top Icon Home Icon

E-Mail Icon Need something, drop me a line.
 Date & Inn Image