Chili Pepper Type

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 8: Types Of Chiles ~ R To Z

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Red Bell Pepper: See Bell Pepper.

Savina Habañero: A type of habañero chile. At 577,000 Scoville Units, it was the record holder as world’s hottest chile until the discovery of the bhut jolokia (typical habañeros range from 200,000 to 300,000 SHUs). Recognized for a time by the Guinness Book of Records as the “World's Hottest Spice,” it was developed and cultivated by GNS Spices of Southern California.

Scotch Bonnet: A variety of chile, similar to, and of the same species as the habañero. It is found mainly in the Caribbean islands, with a shape resembling a Scot’s bonnet. Most Scotch bonnets have a heat rating of 150,000 to 325,000 Scoville Units. They are used in many different sauces worldwide. If eaten raw by those unaccustomed to eating hot chiles, they can cause dizziness, numbness of hands and cheeks as well as severe heartburn.

Scoville Unit: A unit measuring the concentration of capsaicin, the “hot” ingredient in chiles. A measurement of 50,000 Scoville Units means that an extract from the chile can be diluted 50,000:1 with sugared water and the “burn” of the capsaicin will be barely detectable by the human tongue. The methodology was invented in 1912 by the American pharmacologist Wilbur L. Scoville, who was working on the use of capsaicin in the muscle pain-relieving ointment Heet. Chiles have capsaicin concentrations from zero (or negligible), i.e. bell peppers, to 580,000 Scoville units, i.e. red savina habañero chiles.

Serrano Chile: The serrano is a hot chile—8 on a scale of 10. Small and thin, it is popular for its hot, clean flavor with notes of citrus. It can be used cooked or raw, chopped or ground, and is popular in salsas, stir-fries and particularly with seafood. Serrano is a good choice with Asian dishes, as its flavor blends well with cilantro, garlic, lime, mint, onion and vinegar.

SHUs: Scoville Heat Units, or Scoville Units.

Urfa: From Turkey, urfa chiles are sweet and smoky, with notes of dried fruit and tobacco. Purple in color, they are used to give deep color and flavor to foods. Medium in heat—5 on a scale of 10—they are most often found in crushed flake form.

Chile Pepper Glossary

Page 8: Types Of Chiles ~ R To Z