Chili Peppers
Chili Peppers Heat
nora chili: 0-1,000 SHU
pasilla chili: 250–4,000 SHU
anaheim chili: 500-1,000 SHU
ancho chili: 1,000–2,000 SHU
poblano chili: 1,000-2,000 SHU
kashmiri chili: 1,000–2,000 SHU
pasilla chili: 1,000–3,999 SHU
cascabel chili: 1,500–2,500 SHU
guajillo chili: 2,500-5,000 SHU
jalapeno chili: 3,500-8,000 SHU
gochugaru: 4,000-8,000 SHU
puya chili: 5,000-8,000 SHU
aleppo chili: 10,000 SHU
serrano chili: 10,000–23,000 SHU
arbol chili: 15,000-30,000 SHU
sichuan (aka: facing heaven) chili: 30,000-50,000 SHU
cayenne chili: 30,000–50,000 SHU
marash chili chili: 30,000-50,000 SHU
pequin chili: 30,000–60,000 SHU
aji limo chili: 30,000-60,000 SHU
aji limo rojo chili: 50,000-60,000 SHU
thai (aka: bird's eye) chili: 50,000-100,000 SHU
african birdseye chili: 100,000-225,000 SHU
scotch bonnet chili: 100,000-325,000 SHU
habanero chili: 100,000–350,000 SHU
red savina habanero chili: 350,000-580,000 SHU
Chili Pepper Names
bola chili: cascabel chili
peruvian chili: aji limo (NOT aji limon) chili
peruvian red chili: aji limo rojo chili
piri-piri chili: african birdseye chili
prik haeng chili: thai chili
Chili Pepper Notes
aji amarillo = aji escabeche = yellow chili = yellow peruvian chili
most common aji in peru. the pods are 4 to 5 inches long and a deep orange colour when mature. the thin-fleshed pods have a fruity flavour with berry and citrus overtones and a searing, clear pungency.
aji limo rojo = peruvian red chili
the pod is small and measures 2 to 3 inches long by 1 to 1 1/2 inches wide. aji limo has a red and yellow pod colour that ripens into a deep red, yellow, or orange colour. When dried, this aji becomes tapered and wrinkled. a very hot chili with a sweet, bright pungency. hails from the same family as the habanero, but it's not as hot.
substitutes:
habaneros
scotch bonnets
aleppo chili
syran chili.
fruity, raisin-like flavor.
normally dried and ground (or flaked).
substitutes:
gochugaru
anaheim = california green chili = long green pepper = chili verde
large, mild chiles are perfect for chiles rellenos. mexican cooks also like to dice or pur<E9>e them, and then add them to sauces, soups , and casseroles. they have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes. anaheims are available year-round, but they're best in the summer. when mature and red, an anaheim is called a chili colorado = california red chile.
substitutes:
new mexico green chili (very similar, but hotter)
poblano chili. sweeter and a bit hotter, but the skin isn't as tough.
big jim chili (hotter)
canned green chilies (preferably fire-roasted)
banana pepper = banana chili = sweet banana pepper
easily confused with hotter yellow wax peppers. sample before using.
substitutes:
yellow wax (hotter)
cayenne = finger chili = ginnie pepper = bird pepper
one pepper = 1/8 teaspoon ground
often used in cajun recipes. green cayennes appear in the summer, while hotter red cayennes come out in the fall.
substitutes:
chili de arbol
thai pepper
habanero
jalapeno
serrano
cascabel
pequin
tepin
holland
cherry pepper
cherry pepper = hot cherry pepper = hungarian cherry pepper = bird cherry pepper = creole cherry pepper = wiri-wiri
along with pepperoncini, this is a good pickling pepper
substitutes:
cayenne pepper
pepperoncini
chilaca = chili chilaca = pasilla chili pepper
substitutes: - poblano pepper
chipotle chili
heavily smoked red-ripe jalapeno chili
cuaresmeno
substitutes:
jalapeno pepper (very similar)
serrano pepper
fresno pepper
similar to jalapeno peppers but with thinner walls. great in salsas. green fresnos are available in the summer. the hotter red ones come out in the fall.
substitutes:
jalapeno pepper
serrano pepper
gochugaru
korean chili.
normally dried, de-seeded, and ground (or flaked).
guero = chili guero = yellow hot chili = caribe = sante fe grande = caloro = goldspike
substitutes:
hungarian wax chili peppers
fresno pepper
jalapeno pepper
serrano pepper
habanero chili
extremely hot and have a fruity flavor. best in the summertime.
substitutes:
scotch bonnet chiles (very close)
manzana chili
fresh cayenne peppers
jalapenos (use twice as many)
serrano peppers (use twice as many)
holland chili = dutch chili
substitutes:
fresh cayenne pepper
fresno chili
hontaka pepper = japone = santaka - oriental style chili pepper
can be green or red. native to mexico and widely used in latin american and caribbean cuisine. extremely popular in japan and china as well. an important ingredient in sichuan cooking. good for stir fries, salsas, chutneys, infused oils, or added to breads, sauces and relishes. can also be dry roasted and ground for an extra hot ground pepper. 30-40 in an ounce.
substitutes:
mirasol chili pepper
jalapeno pepper
have a good amount of heat and rich flavor. green jalapenos are best in the late summer, while red jalapenos appear in the fall. canned jalapenos aren't as fiery as fresh.
substitutes:
cuaresmeno (very similar)
fresno chili
guero chili
malagueta (hotter)
serrano pepper
yellow wax chili pepper
fresh cayenne pepper
new mexico green chili = new mexico chili = new mexico red chili (when mature)
large chiles, similar in size to anaheims but hotter. new mexico green chiles peak in the late summer, while the hotter new mexico red chiles appear in the fall.
substitutes:
anaheim chili (milder)
a combination of anaheim chiles and jalapenos.
malagueta pepper
substitutes:
jalapeno (not as hot)
tabasco sauce
manzana chili
a habanero relative that is often used in salsas. it has black seeds.
substitutes:
habanero pepper
scotch bonnet chili
marash chili == marash biber = ipec pul biber marash
turkish pepper grown near the border with syria.
generally used in powder after drying, varies from dark red-orange to crimson. has a slightly smoky aroma, is rich, fruity and slightly acidic.
substitutes:
blend of paprika and cayanne
mirasol pepper
have a distinctive fruity flavor.
substitutes:
hontaka chili
serrano pepper
morita chili
lightly smoked red-ripe jalapeno chili
piquant pepper = sport pepper
substitutes:
poblano peppers
poblano pepper (fresh)
sometime incorrectly called:
ancho chili
pasilla pepper
mild, large, heart-shaped peppers with very thick walls, which make them great for stuffing. best in the summer.
substitutes:
anaheim (like poblanos, these are great for stuffing. since they have a tougher skin, you may want to char, steam, and peel them first.)
bell pepper (for stuffing, milder)
canned chili peppers (preferably fire-roasted)
serrano pepper (hotter)
rocotillo
substitutes:
another small, mild pepper
rocoto chili
hot chiles that look like tiny bell peppers. have black seeds and an interesting fruity flavor.
substitutes:
manzana chili (very similar)
habanero (similar heat)
scotch bonnet chili
almost indistinguishable from the habanero, except that it's a bit smaller. popular in the caribbean.
substitutes:
habanero chili
serrano chilies (use twice as many)
jalapeno peppers (use twice as many)
serrano pepper
have thin walls. don't need to be charred, steamed, and peeled.
substitutes:
jalapeno (not as hot)
fresno chili (not as hot) or guero chili (not as hot)
shishito chili
a very sweet and mild japanese chili. about two inches long.
thai chili = bird pepper = thai bird chili = prik chi fa = thai jalapeno
substitutes:
chili de arbol
fresh cayenne pepper
jalapeno peppers (not as hot)
serrano peppers (not as hot)
turkish pepper
substitutes:
anaheim pepper
xcatic chili
substitutes:
yellow wax pepper
guero pepper
yellow wax pepper = hungarian wax pepper = hot hungarian wax pepper
easily confused with milder banana peppers. sample before using.
substitutes:
banana pepper (milder)
guero
Dried Chili Peppers at Chavez Supermarket
ancho chili
arbol chili
puya chili
morita chili
chipotle chili
cascabel chili
guajillo chili
pasilla chili
california red chili