 Get the fire extinguisher! The naga jolokia chile, looking quite innocent, is the hottest chile in the world. Photo by Jerry Deutsch | THE NIBBLE.
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Product Reviews / Main Nibbles / Seasonings Chile Pepper GlossaryPage 7: Pasilla, Poblano, Naga Jolokia & Other Chile Types From K To P
This is Page 7 of an eight-page article. Click on the black links below to see other pages. See all of our food glossaries, covering almost every category of food. This glossary is protected by copyright and cannot be reproduced in whole or part. Kashmiri Chile: The slender chile, also called degchi mirchi, is a relatively spicy chile (7 on a scale of 10) of India that provides the vibrant red color to meats and curry vindaloo. Long Chile: A group of bright red, thin-skinned chiles of medium heat (6 on a scale of 10), that don’t have a complex flavor so can be used whole, chopped or crushed to add heat to virtually any dish. They are often fried whole in oil to start a curry before the other aromatics are introduced. Not to be confused with long pepper, Piper longum, an East Indian shrub that produces a long peppercorn with a flavor similar to the round black peppercorn in common use, Piper nigrum. (See our Peppercorn Glossary for more information on peppercorns.) Malagueta Chile: Originally from Brazil, the malagueta is an extremely hot chile (9.5 on a scale of 10), similar to the birdseye chile in both appearance and flavor. It is typically minced with oil in a salsa or as a table condiment. Not to be confused with the meleguetta pepper, Aframomum melegueta, an African rhizome plant of the ginger family whose seeds, also called Grains of Paradise, are used as a spice to flavor beer and foods. (See our Peppercorn Glossary for more information on Grains of Paradise.) Manzano Chile: The manzano, though cultivated in Mexico, is not a member of the Capsicum annuum species. It is part of the Capsicum pubescens species from the Andes region, a relative of the hot South American rocoto peppers (between 30,000 and 50,000 SHU). Manzanos are used most often in fresh form because the pods are so thick they are difficult to dry. The chiles have black seeds.
Paprika is also sold smoked, for additional flavor. It is most popularly used as a dry seasoning for meats or root vegetables; in soups, sauces and marinades; or to provide a beautiful color and flavor, for example, in mayonnaise and dips. The pasilla is popular in marinades and as a garnish: Scatter finely sliced rings over soup, chili, eggs or other dishes. It is used in mole sauce and chile rellenos; use it to spark a standard enchilada sauce. Because of its dark brown wrinkliness, the pasilla is sometimes confused with the ancho chile, a dried poblano, which also shares some raisin flavors. Some people believe the pasilla and poblano to be the same species, but they are not. Dried chilaca = pasilla, dried poblano = ancho. Peppercorns: Peppercorns have no relationship to Capsicums, the species to which chiles and bell peppers below. Black and white peppercorns derive from the Piper genus, which contains Piper nigrum L., the source of black and white pepper. (See our Peppercorn Glossary for more information.) Peppers: In the United Kingdom, Ireland, and Canada, as well as the U.S., the heatless pepper varieties are called “peppers,” “sweet peppers,” “green peppers,” or “red peppers.” See also chilli/chillies. Pimento: The pimento is a variety of large, red, heart-shaped pepper that measures 3 to 4 inches long and 2 to 3 inches wide. Pimiento is the Spanish word for “pepper.” The flesh of the sweet pimento is sweet, succulent and more aromatic than that of the red bell pepper. They are the red stuffing found in green olives.
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