The Cooking Inn : Chile & Pepper Terminology H PageSelect 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.
HPLC:
High Performance Liquid Chromatography used to machine analyze pungency.
Huachinango:
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.
Hybrid:
The offspring of two genetically different plants.
