From a hint of heat to flaming hot, pepper scan add a delicious dimension to some of your favorite dishes.
PEOPLE WHO ENJOY THAI CURRY, CHILE RELLENOS AND EVEN PENNE ARRABIATA KNOW THE PLEASURE A LITTLE CHILI PEPPER CAN add to a dish. Peppers are the golden key when it comes to transforming a dish from forgettable to exciting. When it comes to mapping out the personalities of these mild, sweet, spicy and citrusy peppers, the options are practically endless.
First, a little history about peppers for your next dinner party conversation starter : The term “chili pepper” is a broad term that groups thousands of peppers under one umbrella since the plant itself mutates so quickly that an excessive amount of varieties exist now. Up until the arrival of Portuguese and Spanish explorers in the New World, peppers only grew in Latin America. Soon enough, chili cultivators brought chilies across the world to Asia, Europe and beyond for food and medicinal purposes. Today, peppers are still used as a main cooking ingredient around the globe from India and China to Morocco and Hungary. For people who can't take the heat, look to poblano peppers for a mild hint of spice. These peppers are practically made for grilling and stuffing ( poblanos are used for chile rellenos) thanks to its fairly big size and easily blistered skin.
One of the most recognized peppers in the bunch is the jalapeño. This versatile pepper is commonly used to heat up guacamole, pico de gallo or cream cheese filled jalapeno poppers. To lessen the heat of this green pepper (or red, depending on when it's harvested), stay away from its seeds and the flesh near the seeds that can easily set the tongue on fire.
Another pepper you've probably come across is cayenne. The skinny, bright red pepper is usually consumed in its powdered form (cayenne pepper), Tex- Mex food or alternatively in fresh pressed juices with lemon and ginger.
As one of the hottest types of popular chilies, habanero peppers pack a lot of heat for its small, bulbous shape. Habaneros are usually orange but also come in a red or white- ish yellow hue, and are the go- to pepper for many salsas and hot sauces.
For lesser- known peppers, the lemon drop pepper and fatalii pepper are both bright yellow peppers worth tr ying. Where as the lemon drop is mildy hot with notes of citrus and lemon, the fatalii pepper still has a citrus flavor but is twice as hot as habaneros.
If you can't get enough of that burning tongue sensation, the ghost pepper should more than satisfy you. Close to being the hottest pepper in the world, ghost peppers leave your mouth burning for up to 30 minutes.
Varying in size, spiciness and flavor, peppers like cayenne peppers (t op lef t), banana peppers (t op right) and Thai peppers (above) have a personality of their own.