9 December 2024
Choosing the right variety of borlotti beans is the first step to a good harvest.
Borlotti beans come in both tall and bush like varieties, each with its own advantages....
Posted in Blog Home
From Mild to Wild, The Different Types of Chillies, and Popular Chilli Varieties.
10 December 2024
Want to know about the types of chilli peppers and what makes them different? In this article we’ll cover a wide range of chilli varieties, heat levels, flavours and uses in the kitchen.
Key Points
Chilli peppers belong to the Capsicum genus and are categorised into different species, each with their own flavours and heat.
The Scoville scale measures the heat of chillies through capsaicin content, bell peppers are 0 SHU and the Carolina Reaper is over 1,400,000 SHU.
There are many chilli varieties from mild like Anaheim peppers to extreme heat like the Carolina Reaper and Ghost Pepper, each with their own uses in the kitchen.
What are Chilli Peppers
Chilli peppers are the colourful fruits of the capsicum pepper plant, part of the nightshade family. Classified as berries these versatile fruits are used globally to add heat and depth to dishes. With over 4,000 varieties globally chillies offer a rich diversity of flavours and uses, from the mild smokiness of Anaheim peppers to the intense heat of the Carolina Reaper. Chillies can be eaten raw or cooked and add their unique spiciness and aroma to dishes.
To appreciate chilli peppers you need to understand their classification. They are divided into 5 main species and 28 wild forms, each with their own characteristics. Some of the hottest chillies are in the Capsicum chinense group, known for their intense heat. Bell peppers, a type of sweet pepper, are part of this family and are valued for their flavour without the burn.
The genus capsicum which includes chillies has several species such as C. annuum, C. chinense, C. frutescens, C. pubescens and C. baccatum, each with their own flavours and heat. Whether you like spicy food or prefer milder, there’s a chilli pepper for you.
From the sweet bell pepper to the ghost pepper, chilli peppers come in a wide range of flavours and heat. Bell peppers, also known as sweet peppers or capsicums are a popular choice to add a pop of colour and flavour to dishes without the heat.
At the other end of the scale are the world’s hottest chillies like the Carolina Reaper which will challenge even the most seasoned chilli lover. Whatever your preference, chillies are a staple in many cuisines and a great way to add some heat to your meals.
The Scoville Scale
The Scoville scale is the standard for measuring the heat of chilli peppers. Developed by Wilbur Scoville in 1912 it quantifies the spiciness of chillies by measuring the capsaicin content. Capsaicin is the compound that gives chillies their heat and is measured in Scoville Heat Units (SHU).
To get the SHU a sample of the chilli pepper is diluted until the heat is no longer detectable. For example a bell pepper has a Scoville rating of 0, a Scotch Bonnet can range from 100,000 to 350,000 SHU and the world’s hottest chilli like the Carolina Reaper can exceed 1,400,000 SHU, so it’s a real challenge for chilli lovers.
This helps chilli lovers know what heat to expect from different peppers and hot sauces.
Why are Chillies Hot?
The heat in chillies is due to capsaicin, a compound that interacts with sensory neurons to create a burning sensation. When you bite into a chilli pepper capsaicin binds to the TRPV1 protein in your body which is responsible for detecting heat and pain. This sends a signal to your brain and you perceive the heat even though there’s no actual temperature increase.
This burning sensation can range from a gentle tingle to a full on burn depending on the chilli’s capsaicin content. For example the Carolina Reaper one of the world’s hottest chillies was bred for its extreme heat and will challenge even the most seasoned chilli lover.
Whether you like a little heat or want the thrill of the hottest peppers, knowing why chillies are hot adds to the enjoyment of these amazing fruits.
Different Types of Chillies
With so many to choose from each chilli pepper has its own flavour profile, heat level and uses. Whether you want to add a little smokiness to your dish or something that will blow your head off, knowing the differences between chilli types will help you choose the right pepper for any recipe.
We will look at the different chilli varieties from the mild and earthy Anaheim to the extremely hot Carolina Reaper and everything in between. Chilli peppers are diverse and colourful. From mild Anaheim peppers to super hot varieties, each type has its own flavour and heat.
Next we will look at some of the most popular chilli varieties, their characteristics and uses. Whether you’re a chilli lover or just starting out there’s something for everyone.
Anaheim-Type Chilies
Anaheim-type chilies like the Anaheim and Hatch peppers have a mild to medium heat level of 500 to 2,500 SHU. They have a sweet, earthy flavour with a smoky note when roasted. They are long and green when fresh, red when ripe.
Used in Southwestern and Mexican cuisine Anaheim peppers are versatile and can be used in many ways. Fresh in salsas, grilled or roasted and stuffed in chiles rellenos. Dried they can be used to make sauces or ground into powders to add depth to your dishes.
Bird’s Eye-Type Chilies
Bird’s Eye-type chilies like the Thai Chili and African Bird’s Eye have a high heat level of 50,000 to 100,000 SHU. Small but mighty they have a sharp, pungent flavour with a fruity undertone. Used in Southeast Asian and African cuisine where they add a fiery kick to dishes.
Fresh in stir-fries, curries and dipping sauces Bird’s Eye chilies can also be dried and ground into chili flakes. Small but mighty they pack a punch of heat and flavour perfect for a Thai curry or African stew.
Habanero-Type Chilies
Habanero-type chilies like the Habanero and Scotch Bonnet have intense heat of 100,000 to 350,000 SHU. They have a fruity and citrusy flavour with a floral aroma to match their heat. Used in Caribbean and Mexican cuisine where they add a unique flavour to dishes.
Habanero-type chilies are used in hot sauces, jerk seasoning, marinades and salsas. These small, colourful chilies (orange, red, yellow or green) create bold and spicy flavours perfect for Caribbean jerk chicken or a spicy salsa.
£1.99
Chilli Habanero Orange is a hot chilli...
Average Packet Contents: 10 Seeds
£1.99
Chilli Scotch Bonnet Red is a heavy fruiting chilli...
Average Packet Contents: 10 Seeds
Jalapeño-Type Chilies
Jalapeño-type chilies like the Jalapeño and Serrano have a moderate heat level of 2,500 to 5,000 SHU. They have a fresh, grassy flavour with a slight sweetness that becomes more pronounced when they ripen to red. Jalapeños are used in Tex-Mex cuisine where they add a pleasant heat to dishes.
These chilies are used fresh in salsas, pickled, grilled or stuffed like jalapeño poppers. When dried they become chipotle peppers which have a smoky and more intense flavour. Jalapeño-type chilies are a staple in many kitchens perfect for nachos, sandwiches or sauces.
£0.69
Chilli Jalapeno is the chilli most often used for nachos.....
Average Contents : 20 Seeds
£1.99
Chilli Rocky is a hybrid jalapeno type.....
Average Packet Contents : 10 Seeds
Cayenne-Type Chilies
Cayenne-type chilies like the cayenne chilli and Finger Chili have a medium to hot heat level of 30,000 to 50,000 SHU. They have a sharp, intense flavour with a fruity undertone. Dried and ground into powder they are a staple in spice blends and hot sauces.
Cayenne peppers are thin and long, red when ripe and used in both home and commercial kitchens for their consistent heat and flavour. Cayenne-type chilies are versatile and essential, add a pinch of cayenne pepper to sauces or make spicy rubs for meats.
£0.99
Chilli Cayenne Red is a hot, pungent pepper with...
Average Contents : 20 seeds
£1.99
Chilli Red Flame is a hybrid cayenne type.....
Average Packet Contents : 10 Seeds
Ancho-Type Chilies
Ancho-type chilies like the Poblano and Mulato have a mild heat level of 1,000 to 2,000 SHU. They have a smoky, earthy flavour with a hint of sweetness, used in Mexican cuisine. Fresh Poblanos are green and used in stuffed dishes, dried Anchos have a wrinkled, dark reddish-brown appearance.
Ancho-type chilies are used in mole sauces, soups, stews and enchiladas. Their complex, deep flavour adds a rich and savoury element, they are loved by chefs and home cooks.
Super-Hot Chilies
Super-hot chilies like the Ghost Pepper (Bhut Jolokia), Carolina Reaper and Armageddon have an extreme heat level over 1,000,000 SHU. They have intense heat with fruity or smoky undertones but the heat is more pungent and overwhelming than flavourful. Not used in everyday cooking due to their extreme heat but popular in culinary challenges and hot sauces.
Super-hot chilies are used in extreme hot sauces and culinary challenges, leave a lingering burning sensation. Used sparingly they add a fiery kick to dishes.
If you dare to try them, be prepared for an intense and unforgettable experience.
£4.99
This fiery variety also offers a fruity flavour, making it ideal for adding serious kick.....
Average Contents : 10 seeds
£2.99
Carolina Reaper is renowned for being one of the hottest.....
Average Contents : 10 seeds
Aji-Type Chilies (Capsicum Baccatum)
Aji-type chilies like the Aji Amarillo and Aji Cristal have a medium heat level of 30,000 to 50,000 SHU. They have a fruity and citrusy flavour with a floral note, a unique addition to many dishes. Essential in Peruvian cooking where they add a tangy and slightly sweet flavour to traditional dishes.
Aji Amarillo is used in Peruvian dishes like ají de gallina (chicken stew) and causa (potato salad). These bright yellow-orange chilies are also used in sauces and dips, a medium-heat flavour boost to the dish.
Capsicum Chinense (Habanero Relatives)
Capsicum Chinense chilies have a fruity, smoky and earthy flavour, heat level varies depending on the variety. Used in gourmet sauces and to spice up dishes that need a fruity heat.
They come in different colours, yellow, red, orange and brown and often have a smoky or chocolatey undertone.
Capsicum Chinense chilies are a staple in gourmet kitchens, they have a unique and intense flavour profile that can elevate any dish.
Conclusion
Chilli peppers offer an incredible variety of flavours, heat levels and uses. From the mild and sweet bell peppers to the fiery and intense Carolina Reaper, there’s a chilli for every palate and dish. Knowing the different types of chillies and their characteristics will help you choose the right pepper for any recipe, whether you want a subtle smokiness or a blazing heat. Get to know the world of chilli peppers and let their flavours take your cooking to new heights.
FAQs
What are chilli peppers?
- Chilli peppers, part of the capsicum family, are the fruit used to add heat and flavour to many dishes, with many species like bell and ghost peppers. Their uses in cooking make them a pantry staple in many cuisines.
How is the heat of chilli peppers measured?
- The heat of chilli peppers is measured by the Scoville scale, expressed in Scoville Heat Units (SHU), which measures the capsaicin content. This will help you know just how hot your favourite peppers are.
Why do chillies taste hot?
- Chillies taste hot because of capsaicin, a compound that activates sensory neurons and stimulates the TRPV1 protein, which creates the sensation of heat when we eat chillies.
What are Habanero-type chilies used for?
- Habanero-type chilies are used in hot sauces, marinades and salsas, especially in Caribbean and Mexican cuisine, because of their fruity flavour and intense heat. They’re a favourite among those who want to add heat and depth to dishes.
Why are super hot chillies like the Carolina Reaper so hot?
- The Carolina Reaper’s heat comes from its extremely high capsaicin content over 1,000,000 SHU, which creates a long lasting burning sensation. That’s why it’s so popular for hot sauces and culinary challenges.
