Yeah all of the above: fresh; dried; powder; purée. As long as it’s just chilies. Hope people like. Was guessing there would be a lot of spicy inspiration with cinco de mayo coming up.
Our jalapenos in the stores are mild and sometimes even sweet, but I have always removed the pith and seeds because it's just an unpleasant mouthfeel. The jalapenos we have grown in our garden over the years are far hotter than anything I have purchased. Anaheim and poblanos are so mild I found it rather confusing they were considered chilis at all. Now when I say we don't eat a lot of spicy food, I don't mean that we don't mind a little heat. It's ghost peppers and scotch bonnet that I won't do, although I have used 1 tiny scotch bonnet for an entire 2-3 gallon pot of chili con carne before to spice it up.The ones you mention are all chili's
Try the jalapeno's and remove the pips snd membrane....
It will reduce their heat tremendously (esp the membrane).
I bought ground kashmiri chii the other day and to me it's like a nicer paprika powder
Might be another option for you
I am always interested in useful information! Thank you.
Chile peppers are all capsicum. The only one with no heat at all is the bell pepper.
The food wiki database! You're awesome karadekoolaidChile peppers are all capsicum. The onyl one with no heat at all is the bell pepper.
Capsicum anuum, capsicum frutescens, capsicum pubescens, capsicum baccatum and capsicum chinense are the five main cultivars. They range from very mild to extremely hot, and traditionally, the heat is measured in Scoville units.
Chiles originated in Latin America. The earliest traces (12,500BC) were found in Peru. Mexico is probably the place to go if you really want to see how chiles can be used creatively. It was probably the Portuguese, back in the early 1500s, who took them to India, although the Spanish also brought them to Europe from Mexico.
Anaheim and banana peppers are usually very mild - between 500-2500 SU; jalapeños come in at about 2,500 - 8000; serranos 10,000 - 25,000, and then you start getting the medium hot: cayenne, chile de arbol, Thai; all around 30,000. Hot comes with chiltepin, piquin, bird chiles, prik kee nu - 100,000 on average. Formerly, the hottest peppers were the habaneros/scotch bonnet chiles, which hit anywhere between 250,000 - 500,000.
About 15 to 20 years ago, the ghost pepper (naga, or bhut jolokia) appeared in India. Many experts disbelieved the 1,200,000 - 1,400,000 SU - until they tried them.I've grown them and they are seriously, seriously hot, BUT..
Then we got the Trinidad scorpion,(1,450,000), the Carolina Reaper (1,650,000) and now, Pepper X which weighs in at 2,600,000 SU.
These days, there are hundreds and thousands of varieties, so you'll always be able to find one to your taste; mild, medium or hot.
I love chiles and was actually hectored into giving a talk at a local gourmet festival back in 2011, so if anyone's interested, I'm a mine of useless information.
Thanks, Barriehie. Love my chiles!The food wiki database! You're awesome @karadekoolaid
I had to order it off Amazon. It's pretty mild and has kind of a fruity essence. I've made some curries with it, saag aloo, an egg curry and butter chicken, think i have recipes on here for them, plus a raspberry chicken wing recipe MG has on here, that I changed up a bit to make a chicken salad meal, just read through if interested to see the mistake I made. Just FYI, butter chicken is not spicy, nor is saag aloo unless you choose to use a spicy chile or use too much. I need to make butter chicken again, it's been a long time and I love it!