Serrano pepper

Serrano pepper, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

serrano 10,000 to 25,000

2,500–8,000

500–2,500

100–500

0

Thin, tapered fruit that is green when unripe but turns red when mature. Due to its thin skin, it does not need to be peeled before use.

Serrano pepper

Click to Enlarge !

Serrano-pepper-01-800 The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains (sierras) of these regions.

Mature ....  read more

Poblano pepper

Poblano pepper, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

500–2,500

poblano 1000-2000

100–500

0

Large, heart-shaped, dark green fruit that is extremely popular in Mexico. Often used to make chile relleno. When dried, referred to as an ancho or mulato.

Poblano pepper

Poblano-pepper The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.

One ....  read more

Pequin, Piquin

Pequin, Piquin, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

Pequin 100,000-140,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

500–2,500

100–500

0

Pequin pepper

Click to Enlarge !

Pequin--01-800

Pequin (or Piquin) pepper (pronunciation: pee/puh-KEEN) is a hot chile pepper, also known as “bird pepper”, that is commonly used as a spice.

Pequin has a compact habit growing typically 0.3 – 0.6 meters tall, with bright green, ovate leaves and small fruits that ....  read more

Peperoncini pepper

Peperoncini pepper, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

500–2,500

100–500

Peperoncini 100-500

0

Sweet-tasting and mild, is used extensively in Italian and Greek cuisine. Very frequently pickled.

Peperoncini pepper

Click to Enlarge !

Peperoncini-pepper-01-800 Peperoncini (or pepperoncini), common names Tuscan peppers, sweet Italian peppers and golden Greek peppers, are a variety of the species Capsicum annuum. While called peperoncini in American English, in Italy these particular kind of peppers are called friggitello (plural friggitelli) or more generally peperone (plural peperoni) like other sweet varieties of peppers, while the term peperoncini (singular peperoncino) is used for hotter varieties of chili peppers.[1] The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars.Cultivation

Peperoncini grow on a bushy plant that ....  read more

Jalapeno pepper

Jalapeno pepper, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

   jalapeño 2.5000-8.000

500–2,500

100–500

0

Very popular, especially in the United States. Often pickled or canned. A smoke-dried ripe jalapeño is referred to as a chipotle.

Jalapeno pepper

Click to Enlarge !

Jalapeno-pepper-01-800 The jalapeño is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. A mature jalapeño is 2–3½ inches (5–9 cm) long and is commonly picked and sold when still green, but occasionally when ripe and red. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after Xalapa, Veracruz, where it was traditionally cultivated. About 160 square km are dedicated for the cultivation in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas. OverviewA jalapeño plant with pods, the purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting.

The jalapeño ....  read more

Italian sweet pepper

 Italian sweet pepper, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

500–2,500

100–500

  Italian sweet pepper

0

Used in Spanish cuisine.

Italian sweet pepper

Italian-sweet-pepper

The Italian sweet pepper  ....  read more

Hungarian wax pepper

Hungarian wax pepper, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

Hungarian wax pepper 5.000-15.000  

500–2,500

100–500

0

Wide, semi-hot variety used in Hungarian cuisine. Frequently pickled. Also commonly dried, ground and presented as “Paprika.”

Hungarian wax pepper

Click to Enlarge !

Hungarian-wax-pepper--01-800 The Hungarian wax pepper is a medium variety of Capsicum annuum with a Scoville Scale range of 5,000 to 15,000 Scoville units.Description

A ....  read more

Guntur Sannam

Guntur Sannam, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

  Guntur Sannam 35.000-40.000 

10,000–23,000

2,500–8,000

500–2,500

100–500

0

It is well known as a commercial crop used as a condiment, culinary supplement or as a vegetable.

Guntur Sannam

Click to Enlarge !

Guntur-Sannam-01-800 Guntur Sannam or Capsicum Annuum var. Longhum, is one of the most famous types of chillies and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh in India.Origin

Guntur Sannam chilli belongs to the variety ....  read more

Guajillo chili

Guajillo chili, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

guajillo chili 2.500-5.000

500–2,500

100–500

0

Most often used in dried form to make a red sauce used for tamales.

Guajillo-chili A guajillo chili (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, produced by drying the Mirasol Chile, and which is widely used in the cuisine of Mexico.

The guajillo chilli’s thin, deep-red flesh has a green tea flavor with berry overtones. ....  read more

Fresno chili pepper

Fresno chili pepper, Capsicum Annuum, Solanaceae

http://en.wikipedia.org

Scoville heat units

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

5,000,000–5,300,000

855,000–1,463,700

350,000–580,000

100,000–350,000

50,000–100,000

30,000–50,000

10,000–23,000

2,500–8,000

Fresno chili pepper 2500-10.000

500–2,500

100–500

0

Same species as the Jalapeño but is more ripe and has a higher vitamin content. Frequently used in ceviche and is one of the most frequently used chilies in salsa.

Fresno pepper

Fresno-chili-pepper The Fresno chili pepper a cultivar of Capsicum annuum, with bell peppers and other chili peppers. It is similar to the Jalapeño pepper but it is significantly hotter (2500-10000 Scoville units) increasing in heat as it ripens. It is frequently used for ceviche and making salsa. They do not dry well and are not good for chili powder.[edit] Health benefits

 ....  read more