 A mix of chiles: From top, habanero, red bell pepper, red and green jalapeño chiles and pink peppercorns (which are not chiles) and roasted red pepper. Photo courtesy Rick’s Picks gourmet pickles.
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Product Reviews / Main Nibbles / Seasonings Chile Pepper GlossaryPage 5: Types Of Chiles ~ C
This is Page 5 of an eight-page article. Click on the black links below to see other pages. Take a look at our entire collection of food glossaries, covering almost every category of food. This glossary is protected by copyright and cannot be reproduced in whole or part. Capsaicin: One of the chemical compounds in hot chiles, along with four related capsaicinoids, that causes the burning sensation. At the stem end of the pod, glands secrete the capsaicin, which then spreads throughout, but most of the capsaicin is found in the interior ribs that divide the chambers of the chile, and to which the seeds are attached. The amount varies very significantly by variety, and is measured in Scoville Heat Units (SHUs). Capsaicinoids: See capsaicin. Capsicum: The species that includes the bell pepper as well as hot chiles. The word Capsicum comes from the Greek kapsimo, meaning “to bite” (a reference to
Cascabel Chile: The cascabel is a small, round, hot chile that is prized for the hot, burning sensation that it produces in the mouth when consumed. Flavorful and smoky with an acidic bite, used primarily for sauces and soups. Cascabel is the Spanish word for “rattle”; when dried, the chile makes a rattling noise and as can be used for percussion. The plant can grow to more than one meter and grows in the wild on the Pacific coast of Mexico. Cayenne: Cayenne pepper is a red chile with medium heat—6 on a scale of 10—used to flavor spicy dishes; its name comes from the city of Cayenne in French Guyana and it owes its fame to the Portuguese sailors who carried it to back to Europe, Asia and India on their voyages. It is most commonly sold as a fine red powder, a blend of the fruits of several cultivated varieties of the Capsicum baccatum and Capsicum
Chilaca Chile: The chilaca is the fresh version of the pasilla chile or chile negro, which is its dried form. It is similar, but not identical to, the poblano chile. They are 5 to 6 inches long and about 1" wide. Chile: The dominant Spanish word for peppers, although the native Indian term aji is used in some countries like Chile, whose name is unrelated to the pepper. The word chile comes from Nahuatl (the Aztec language). Chile-Head: A lover, collector and eater of hot chiles. Some are hobbyists seeking to learn as much as they can about the growth, preparation and consumption of chiles. Others make or collect varieties of hot sauce. Some collect chile seeds. More than a few pursue extremely hot chile flavors. Chile Negro: See chilaca chile, above. Chile Pepper: The name given to hot peppers in the U.S. It is a variation of chilli. Chilies In Adobo: The nam Chilli/Chillies: The name given to hot pepper varieties in Australia, New Zealand, the U.K., Ireland and Canada. Chilli is the word for chile peppers in the Mexican native language, Nahuatl, used by the Aztecs and other peoples.
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pungency or heat). Capsicum annuum L. includes sweet bell peppers, paprika, pimento, and other red peppers. Capsicum frutescens L. includes many of the hotter chiles. In India and Pakistan capsicum is commonly called shimla mirch. In 
frutescens species of the nightshade family. The fruits are either dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powder. It is generally rated at 30,000 to 50,000 
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