Anaheim peppers are California chile peppers with a mild, fruity flavor, widely used in roasting and canning but roomy enough for making chile relleno. Anaheim peppers are California chile peppers with a mild, fruity flavor, widely used in roasting and canning but roomy enough for making chile relleno.
The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen.
Bell pepper Red, yellow and green bell peppers. Species Capsicum annuum Heat Mild Scoville scale 0-25 SHU. The bell pepper (also known as sweet pepper or pepper in the United Kingdom, Canada and Ireland, and capsicum /ˈkæpsɪkəm/ in Australia, ... Peppers are native to Mexico, Central America, and northern South America. ...
If you can't find fresh bird's eye chilies, a good substitute is dried chili flakes, which are available in any supermarket spice section (also called crushed chili). These are generally made from cayenne peppers. You may be able to find whole dried cayenne peppers as well. They are about half as hot as Bird's Eye chilies, so take that into ...
Capsicum annuum var. glabriusculum is a variety of Capsicum annuum that is native to southern North America and northern South America. Common names include chiltepin, Indian pepper, chiltepe, and chile tepin, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds.
The Cascabel Chile is grown in several areas of Mexico. It is small and round, 2-3 cm in diameter, and matures to a deep red. It is also called Chile Bola, meaning ball chile in Spanish. When dried, it turns to a dark brownish red, and the seeds become loose and rattle inside the chile.
Chile de Árbol can be used in any dish to add heat and spice, especially chili, salsa, and hot sauces. It usually only takes a few peppers added to a pot for significant heat. It usually only takes a few peppers added to a pot for significant heat.
Known for its thin walls and sweet taste, the cubanelle - a.k.a. the Italian frying pepper - is fast growing in popularity. But, even so, if you live outside of areas with Italian or Caribbean influence, they can be hard finds in stores. So where do you turn if a recipe calls for the cubanelle and none are available? What's the best cubanelle pepper substitute that will save your dish with a ...
The friggitello (plural friggitelli) is a sweet Italian chili pepper of the species Capsicum annuum. It is also known as the Golden Greek pepper, Sweet Italian pepper, or Tuscan pepper. In the United States they may be called "pepperoncini"; they are quite distinct from Italian peperoncini, which are hot Italian chili peppers.
Products and seeds: Guajillo pepper on Amazon. If you like your chilies on the slightly sweeter side, then the guajillo pepper (the dried form of the mirasol chili) is one that should make your short list. With hints of tangy cranberry and a crispness of tea, its flavors make the guajillo one of the most popular dried chilies in Mexico, second only to the famous ancho pepper.
The jalapeño (/ˌhæləˈpeɪnjoʊ/, /ˌhɑː-/, /-ˈpiːnjoʊ/, Spanish pronunciation: ( listen)) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño fruit is 5–10 cm (2–4 in) long and hangs down with a round, firm, smooth flesh of 25–38 mm (1–1 in) wide.
The mulato pepper is probably most famously used in mole sauce, a savory chocolate sauce that is spiced up by mulatos and a few other varieties of peppers. Most people who’ve eaten mulato peppers describe the taste as similar to chocolate and licorice.
Both the pequin pepper and the chiltepin are unique in the hot pepper world: tiny in shape, but fiery hot in taste. If your serious about your heat, try some dried pequin, or for those with milder tastes, pick up one of the many pequin-based hot souces out there to get some of this smoky goodness into your kitchen.
The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho ("wide") or chile ancho ("wide chile"). Stuffed fresh and roasted it is popular in chile rellenos poblanos.
Serrano Chili Peppers Generally speaking, the plants themselves reach about one to one and a half feet tall, and each plant can produce fifty or more pepper pods. When unripe they are green, but ripe Serrano peppers can be any number of colors, from green to red to brown, orange, or yellow.