If you love chili, you’ve probably noticed that there are lots of different types of chili peppers out there. Some are spicy, some are sweet, and some are somewhere in between. You’ve also likely noticed that different types of chilis can be used in a variety of ways: they can be dried, crushed, smoked and more.
All of these factors can really change how the chili is used in cooking, and how the dish’s overall flavor is affected. Even if you use the same recipe with two different types of chilis, you might be shocked at the difference in taste!
Chili peppers are native to Mexico and Central America as well as South America. The first Spanish explorers who came to this part of the world found natives eating chili peppers, but it took decades for them to become a common food in Europe. It wasn’t until the 1600s that chili peppers began to be grown outside of their original location.
Chili peppers are a great way to add spice and flavor to dishes, but with so many different types of peppers available, it can be confusing when it comes to what each pepper offers. So how do you know which one to use?
To help you better understand the differences, we’ve put together this guide on the most common—and some of the more unique—chili pepper varieties.
Hatch
Growing in the Hatch Valley of New Mexico, the Hatch chili pepper has a smoky and nutty taste that is milder than other popular peppers like jalapeños and serranos, making it a great alternative to kick up your favorite recipes.
Jalapeño
Jalapeño peppers are widely used in everything from hot sauces to fried appetizers. If you’re looking for an extra kick of heat in your dishes, try adding jalapeños!
Poblano
If you’re looking for a nice, mild heat, then poblano peppers are the way to go. These peppers are great for stuffing with meat or cheese for an added burst of flavor. You can also use them in soups or stews for a little extra spice.
Spices are a unique and important factor in cooking. From salt to cinnamon, each spice carries a distinct flavor that can affect the overall taste of your dish. Chili peppers, in particular, have a variety of uses that can spice up your food.
Chili peppers come from the Capsicum family, which is believed to be native to South America. The chili pepper has since spread across the globe and is now used in many different types of cuisines. Chilies can be eaten raw or cooked. Chili powders and spices are made from dried chili peppers that are ground into flakes or powder for use in cooking.
Each type of chili has a distinct flavor profile and heat level. The Scoville scale is used to measure the heat level in chili peppers by using Scoville Heat Units (SHU), which measures how much water is needed to dilute the capsaicin content of the pepper. The higher the SHU, the hotter the pepper will be. When selecting a pepper for your dish, consider what qualities you want in your dish before selecting a pepper type.
Chili peppers have been used in cooking for approximately 8,000 years. The earliest evidence of chili peppers being used is from an archaeological dig in Bolivia and Peru that found chili peppers have been around since 6500 B.C.E. In this article, we will talk about the history of chili peppers, different types of chili peppers, and how to use them in your cooking.
It looks like the first people to use chili peppers were the Mayas and the Aztecs. They began using them around 2000 B.C.E., but they did not begin cultivating them until around 1000 A.D.. The cultivation of chili peppers spread throughout South and Central America, eventually making its way to North America.
History shows that Christopher Columbus was one of the first Europeans to encounter chili peppers during his voyage in 1492. He mistook them for black pepper, which was a highly sought after commodity at the time because it was very expensive and hard to get a hold of (1). Columbus brought seeds back to Spain after his voyage and soon chili peppers began spreading throughout the world by Portuguese explorers (2).
Today chili peppers are widely used all over the world, with China producing almost half of the world’s supply at 34%, followed by Mexico at 8%, Turkey
Although some chili peppers are used fresh, the majority of them are dried and ground into powders, flakes or pastes to impart their unique flavors to all sorts of dishes. With thousands of different varieties of chili peppers all over the world, it can be a bit overwhelming to navigate through them all. But don’t worry! We’re here to help!
Here’s a list of common chili peppers that you’re likely to find in your local grocery store with a description and suggested use for each one:
Anaheim Chili Peppers: These mild chilies are long and thin with a bright red color when ripe. They’re often roasted, skinned, and canned for use in soups, stews, sauces, and other dishes.
Cayenne Pepper Powder: These spicy red peppers come from South America and Africa and can range anywhere from 30,000 – 50,000 Scoville Heat Units (SHU). Cayenne powder is most commonly used in Cajun seasoning blends along with paprika and black pepper. You can also use cayenne powder as an ingredient in spicy barbecue sauces.
Chili Powder: This spice blend is made up of milder powdered chili peppers like ancho and cayenne along with spices like cumin,
Chili peppers are grown from seeds, which are planted in the spring after all danger of frost has past. Ideally, chili peppers prefer a soil temperature between 60 and 85 degrees Fahrenheit, with nighttime temperatures around 70 degrees. The warmer the ground temperature, the faster they will sprout. It takes approximately 6-8 weeks for seedlings to be ready to transplant outdoors after starting the seeds indoors.
Chili plants prefer full sunlight and well-drained soils with pH between 5.5 and 7.0. You can start these plants on your own or purchase them at nurseries and garden centers around your area.
Chili peppers come in a huge variety of shapes, sizes, flavors and heat levels that range from sweet bell peppers to fiery Thai chilies. Below is a guide that breaks down each type of chili pepper from the most mild to the highest heat level so you can cook accordingly.
The Chili Pepper Institute is dedicated to advancing the research, teaching and application of chili peppers. The institute focuses on chili pepper-related scientific research, including the development of new chili plant varieties and the study of their uses.
The institute’s director, Dr. Paul Bosland, is a world renowned expert in chili peppers and has conducted research at New Mexico State for over 30 years. During his career he has developed more than 60 varieties of new chilies, including the bhut jolokia, or ghost pepper–the hottest in the world!
