CHILE PEPPER GUIDE

Part 1: Characteristics.

What are the main uses of chiles?

Use	Example pepper
preserved, e.g., canning and freezing	Anaheim
condiment, e.g. hot sauce	Habanero
cooking, e.g. sauces	Pasilla
dried spice	Cayenne
fresh ingredient, e.g., salsa	Serrano
grilled	Sahauro
pickled	Hungarian Wax
stuffing	Poblano, aka Ancho
ornamental	Bolivian Rainbow
pest repellent, e.g. in paint	Naga Jolokia

What flavors are found in chiles?

Flavor	Example pepper
fruity	Bulgarian Carrot
mild oregano	Pepperoncini
green pepper	Jalapeño
nutty	Pasilla
paprika	Cherry
sweet	Anaheim
tangy	Sante Fe Grande
tart	Serrano

What colors are the ripe fruit?

Color	Example pepper
dark brown	Pasilla
green	Pepperoncini
orange	Bulgarian Carrot
purple	Purple Jalapeño
red	Cherry
yellow	Golden Cayenne

How do we quantify pungency or heat?

Pungency	Scoville units	Example pepper
almost none	~ 500	Pasilla
very mild	~ 1,000	Anaheim
mild	~ 2,000	Poblano, aka Ancho
medium	~ 5,000	Jalapeño
hot	~ 15,000	Serrano
very hot	~ 40,000	Cayenne
searing hot	~ 100,000	Habanero
nuclear	~ 400,000	Caribbean Red, aka Red Savina
beyond hot	~1,000,000	Naga Jolokia

Part 2: Reference.

Name	Common Use	Flavor	Pungency	Color when Ripe	Fruit Size	Seedling to Fruit
Aji	cooking, dried, fresh	fruity	very hot	orange	½ x 4 inch	90 days
Aji Dulce Hybrid, aka Heatless Habernero	cooking, fresh	fruity	almost none	red	1.5 inch diameter	90 days
Anaheim	canned, fresh, frozen, grilled	tangy	very mild	red	2 x 7 inch	75 days
Bolivian Rainbow	ornamental, cooking	green pepper	very hot	changes color many times	½ x 2 inch	80 days
Bulgarian Carrot	condiment, cooking, dried, fresh	fruity	hot	orange	½ x 4 inch	65 days
Caribbean Red, aka Red Savina	condiment	fruity	nuclear	red	1.5 inch diameter	110 days
Cayenne	cooking, condiment, dried, fresh	tart	very hot	red; also a yellow variety	thin, but of various lengths	75 days
Cherry	dried, pickled, stuffed	paprika	medium	red	1.5 inch diameter	65 days
Chile de Arbol	cooking, dried	tart	very hot	dark red	½ x 3 inch	80 days
Fish Pepper	cooking, fresh, ornamental	mild oregano	medium	red	¾ x 3 inch	75 days
Habanero	cooking, condiment, fresh	fruity	searing	orange; also brown, red, and white	1 x 1.5 inch	95 days
Hungarian Wax	cooking, fresh, pickled	tangy	medium	red	2 x 8 inch	70 days
Jalapeño	cooking, fresh, condiment, pickled	green pepper	medium	red	1 x 4 inch	75 days
Jamaican	cooking, fresh, pickled	fruity	hot	yellow; also brown, red	1 x 1.5 inch	95 days
Pasilla	cooking, dried	nutty	almost none	dark brown	2 x 8 inch	80 days
Pepperoncini	cooking, condiment, pickled	mild oregano	mild	green	¾ x 4 inch	65 days
Poblano, aka Ancho	cooking, dried, fresh, stuffed	nutty	mild	reddish brown	3 x 6 inch	75 days
Sante Fe Grande	cooking, fresh, grilled, stuffed	tangy	very mild	red	3 x 6 inch	70 days
Serrano	cooking, fresh	tart	hot	red	½ x 2 inch	80 days
Tabasco	cooking, condiment, ornamental	green pepper	very hot	red	½ x 3 inch	80 days
Tepin	dried	tart	searing	red	¼ inch diameter	95 days

http://www.PlantsThatProduce.com

2008/12/23