P 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 P Page Select an item from the list to go to it's site

A dried fresh Chilaca chile that is medium to hot with berry and tobacco flavor tones.

Long, cone-shaped, commonly green or bright red and pickled in salads

There are two types of pequins, one called chiltepin which is tiny and round like BBs and the more oval shaped ones called chilipiquin. Chile Pequin is the Nahautl language word corrupted to the present day word. In ranch country, both grow wild and all are called chile pequins. Pequins do not take well to cultivation and must be hand picked so are not widely available in supermarkets. In Mexico both fresh green and dry red chile pequins are available. The green eaten fresh as a condiment or in salsas; the red ripe dry ones used in cooking and ground into chile blends. Very hot! I use both to make chile pequin jelly. Other names: bird, chile bravo (wild), chile del monte (woodlands).

Green, yellow, or red and rounded in shape. About 2 1/2 inches long and 1 1/2 inches wide. Fruity taste with tropical berry tones. Used in salsas and ceviches.

Peter Pepper:
Bright red and crinkled, about 3 to 4 inches long and 1 inch wide. Has a sweet hot flavor. Mainly ornamental, can be used in salsas.

Top Icon

Pimiento; Pimento:
A large, red, heart-shaped sweet that measures 3 to 4 inches long. Pimiento is the Spanish word for “pepper”. It is sweet though more aromatic than that of the red bell pepper. Canned and bottled pimientos (halves, strips or pieces) and are the familiar red stuffing found in green olives. Much of the pimiento crop is used for paprika. Pimento is the name of the tree from which allspice comes.

Pod Type:
A horticultural division of a species, i.e. jalapeno, bell, yellow wax, New Mexican etc.

Chiles Poblanos are named for the area where they originated, Puebla, Mexico. They are very popular for stuffing (chiles rellenos). Poblanos are easily recognized because they are very dark green with a black cast -- the darkest green in the supermarket -- and shiny. Until recently poblanos have been fairly seasonal, but lately they are showing up in supermarkets all along the border and most of the year -- much to everyone's delight. Poblanos have a subtle flavor which cannot be duplicated with any other chile and the recipes where they are used usually say, "don't substitute", however, many people use New Mexico chiles (sometimes called Anaheims) when making chiles rellenos. Other names: Anchos, Pasilla

The heat of chiles.

Purple Ecuadorian:
This variety is truly purple- flowers, fruit, and stems. Even the leaves have a purple tinge. The chiles mature to red and are quite hot. The plant is compact, about a foot tall, and makes a good ornamental.

Pusa Jwala:
This Indian pepper is characteristic of the extremely hot, cayenne-like pods that are eventually ground into powder. Pods measure 3 3/4" long and only 1/4" wide.

Top Icon Home Icon

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