Red peppers are incredibly versatile in the kitchen, and you can include them in virtually any food where you'd include veggies. Add roughly- or finely-chopped red pepper to your leafy or grain salads, mix diced red pepper into ground meat for burgers or meatballs, and add chopped red pepper to your favorite stews.
Red Dominica; Goat pepper; Datil; Heat profile. The Capsicum Chinense species produces some of the hottest and spiciest pepper varieties on earth, including the habanero. The combination of the fruity aroma and intense spiciness makes the peppers of this species a passionate favorite among hot-pepper lovers.
Capsicum pubescens Is originally from Peru and dates back to Pre-Incan times, finding traces of its presence in the Guitarrero Caves. The existence of Capsicum pubescens was documented by ancient Peruvians of the Paracas, Nazca, Moche, and Chimu cultures, through textiles, ceramics, and domestic remains.
The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright.
The habanero (/ ˌ (h) ɑː b ə ˈ n ɛər oʊ /; Spanish: [aβaˈneɾo] ( listen)) is rated as a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple.
Still other times, the Madame Jeanette has almost a pumpkin-like shape – similar to a goat pepper or Scotch bonnet – and they even can be seen with a scorpion-like tail. These chilies come in two colors: yellow (also called Suriname Yellow) and red (Suriname Red). Both varieties age from green to their named hue.
Piri piri, is a cultivar of Capsicum chinense, a chili pepper that grows both wild and as a crop. It is a small member of the genus Capsicum. The cultivar developed in southeastern Africa and was spread by the Portuguese to their Indian territories of Gujarat and Goa.
Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture.
It is a chick walled pepper with a sweet flavor and very few seeds. It is an Italian sweet pepper and ideal for frying, though it is also excellent roasted or raw. The Gatherer’s Gold chili pepper is horn-shaped pepper that ripens to a beautiful orange-gold color. It is a chick walled pepper with a sweet flavor and very few seeds.
Peppers mature from yellow-green to orange to red and have a unique, smoky flavor that contributes to Tabasco’s distinctive taste. While adapted to all areas of the US, plants produce continuously and will therefore produce the most peppers in the South and Southwest, where the growing season is longest. In frost-free areas, plants can live for several years. Easy to grow, the compact Tabasco is also a good choice for containers.
The Trinidad moruga scorpion (Capsicum chinense) is native to the district of Moruga in Trinidad and Tobago. On February 13, 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million SHUs.
The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger. World record. The Trinidad scorpion 'Butch T' pepper was, for three years, ranked the most pungent ("hot") pepper in the world according to Guinness World Records.