Chiles - Fresh and Dried
Chile peppers are generally considered ~~hot~~, and many are in fact fiery hot. Many others, however, are mild and sweet, and have rich flavors. The heat from chile peppers is found in the inner veins or ribs by the seeds, not from the seeds as is commonly thought to be the case - the seeds, because of their close contact to the hot veins, taste extra hot. In determining the heat level of chiles, a good indication is when the veins have a yellow-orange color.
The ~~heat~~ that so many chile lovers find thrilling, comes from the compounds called capsaicinoids - these compounds develop in the cross-ribs of the fruit (peppers are included in the fruit family) which is the reason the heat is concentrated in this area of the chiles.
The heat index for chiles was developed in the early 1900's by a pharmacist named Scoville - the Scoville Units - still used today for scoring the capsaicinoid levels. Another version of chile heat levels - Official Chile Pepper Heat Scale - rates chiles on a scale of 1 to 10. Bell peppers, for example, rate zero because they contain no capsaicinoid.
It is suggested that you wear gloves when handling chile peppers, because the oils - capsaicin - in the peppers can can cause burns. Do not touch your face or eyes when working with chile peppers, and if your skin does come in contact with the chili oil, clean with water and a mild detergent. When processing dried chiles, be cautious to avoid the dust, which will irritate eyes and throats.
In his travels to the "New World", Columbus discovered many chile peppers, and later introduced them to Europe. Today, more and more cuisines include chiles, and their popularity continues to grow! Note: black pepper comes from a completely different plant than chiles, and does not contain capsaicin - it is an irritant, and is hot.
There are more than 20 species of chiles in the Capsicum group. Most chiles in the US are in the C. annuum species, with the exception being the habanero, which is a Capsicum chinense. Other species are C. pubescens and C. fructescens - Tabasco peppers. Hundreds of pepper varieties exist in all sizes, colors, shapes and levels of heat. Chiles account for up to 90% of the Capsicum family. A good rule to follow regarding heat levels in chiles is the size - generally the smaller the chile, the hotter the taste - this is because the seeds are concentrated in a small area near the inner veins.
When buying fresh chiles, be sure they are firm, crisp and blemish-free. The skin should be shiny, bright in color, and their stems should be green. Store fresh chiles in the cooler in a sealed container - they will store well for a couple of weeks. If you cannot find the variety of chile desired on a regular basis, purchase the amount you need, and store in the freezer. When ready to use, thaw and prepare as desired.
Chile peppers are a great source of vitamin C. Red chile peppers (not green), are full of beta-carotene. The capsaicin compound found in chile peppers, according to research, appears to have a positive effect on blood cholesterol, and works as an anticoagulant. The sensation of "pleasure" following the burn from the heat in chile peppers appears to be a result of the endorphins-substance that the brain releases.
Following is information on the many varieties of fresh and dried chile peppers available from J&J Distributing:
Fresh:
- Anaheims: Bright green averaging 6" in length. Mild to medium heat - 2-3 scale
- Fresnos - Red: Small, bright red when mature. Medium to high heat - a beautiful chile - 6.5 scale
- Habanero: Orange, yellow or red. Small, lantern-shaped chile that is sometimes referred to as Scotch Bonnet - caution: the hottest pepper on the scale
- Jalapeno: Green or red. Small to medium in size - 4-5 scale
- Poblano: Green, broad and somewhat triangular. Used for stuffing - rellenos. Mild to medium heat - 3-5 scale
- Serrano: Dark green, slender and smaller than a Jalapeno - 5-6 scale
- Caribe: Yellow, small, somewhat waxy, and similar in shape to a jalapeno - 1-4 scale
- Thai: Green and Red. Very small and high heat - 6-8 scale
Dried:
- Ancho: Dried form of the fresh Poblano. Used mostly in mole sauces.
- Cascabel: Small, red, round chile that is very hot!
- Cayenne: Small, thin, red chile that is often ground and used in many cuisines. Note: cayenne is not an irritant, and has outstanding healing properties - hot to very hot
- Chili de Arbol: Similar in color and taste to cayenne - hot
- Chipotle: Smoked and dried red jalapeno - medium to hot
- Guajillo: Fruity hot flavor (Mirabel when fresh). Brown/orange color - mild to medium hot
- Mulato: Similar to the Ancho. A dried form of a fresh green pepper that is scarce in the US - mild to medium hot
- Nuevo Mexico: Similar to Anaheim in shape and color, and sometimes hotter - mild to medium hot