Chili Peppers

The Anaheim chile, named because it was canned in Anaheim, California beginning in the early 1900s, was developed from the pasilla. With a modest level of heat, it is popular for stuffing. Photo by Scott Liddell | Morguefile.

Page 4: Types Of Chiles ~ A & B

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Chile Glossary

Chiles are available fresh, dried, crushed or pulped. Their chemical compounds deliver two important qualities: Some varieties are desired for their bright red color, from the pigment capsanthin; others are famous for the biting pungency of their capsaicin. There are more than 100 types of chiles cultivated worldwide—30 different types of chiles used in Mexican cooking alone. For a true master list, see the database of chiles developed by a U.K. aficionado. The directory isn’t user-friendly—if you don’t know what you’re searching for, you essentially have to start out at the beginning of the alphabet and browse through, letter-by-letter. But the collection is impressive! (Speaking of impressive, we have 50 other food glossaries—everything from a Beef Glossary to Culinary Oils. Check them out!)

Aji Chile: While there are many chiles of the variety called aji, aji is also one of the native words for chile. See chile.

Anaheim Chile: (See photo at top left). Also known as California chile and chile verde. Not a hot chile (1,000 to 10,000 Scoville Units), the green Anaheim was cultivated as far back as 1900 for canning in Anaheim, California. It was developed from pasilla chiles in New Mexico. A modest heat level, 1,000 to 10,000 Scoville heat units, it is often used for stuffing.

Ancho Chile: The ancho is a dried, smoked poblano chile. It is large, fleshy and full-

bodied with a mild fruit flavor with hints of coffee and a faint raisin or licorice taste. Relatively mild (3 on a scale of 10), it is the chile of choice for chiles rellenos, and along with the guajillo, and the pasilla, one of the chiles used to make mole sauce; ancho also is used to flavor salsas and dips. The thick flesh means that the best flavors are achieved through long, slow cooking or soaking in boiling water to soften for a purée—it is rarely used uncooked. Dried ancho chile is used for chile powder—a pinch adds flavor to roast or grilled meats, vegetables and mayonnaise without adding any real heat. Try it as a seasoning with cheese dishes, chocolate, potatoes, tomatoes and yogurt. “Ancho” means wide, a reference to its broad, flat pod.
Photo of ancho chile courtesy of Wikipedia Commons.

Bell Pepper: Sold in its green immature state and its ripe red state, where it is also called pimento. In Great Britain, bell peppers are called capsicums. Bell peppers have no heat: 0 on a scale of 10.

Birdseye Chile: From Africa, the tiny, thin-fleshed birdseye chile is one of the hottest—9 on a scale of 10. It is used both raw and in cooked dishes—most popularly with fish sauce, lime juice and sugar for a Thai-style dipping sauce. It has a clean flavor but lacks the complexity of some other chiles.
Photo of Birdseye chile by John Evans | SXC.

Bhut Jokolia Chile: Originating in Assam, India, this long, flat, orange-colored chile, an extreme member of the habañero family, first made waves around 2005 when it was measured at more than a million Scoville Units. The prior record holder was the red savina, at slightly more than half that amount. Bhut jolokia translates as “ghost chile,” presumably because the chile is so hot, you give up the ghost when you eat it. No sane person would want to eat one, but its intense heat concentration could provide an economical season to the packaged food industry. 100 on a scale of 10.

Chile Pepper Glossary

Page 4: Types Of Chiles ~ A & B

Chile Glossary