Chilis add flair to any dish and they can turn an otherwise boring menu item into something exciting. The problem is, it can be hard to know the perfect kind of chili to use on your food.
Each chili has a unique flavor and spice to them that you can add to any dish to give them more kick. Some of them don’t even have much of a kick but do so much in adding flavor.
If you want to spice up your kitchen by adding chili to your dishes, don’t worry! Here at Panchos we only use the best chili perfect for your palate. Here are the different kinds of chilis and what you can use them for.
How do you know how spicy your chili is?
You can determine how spicy chili is using the Scoville scale. This scale measures the capsaicin content of a certain chili. As you may not already know, capsaicin is the compound that makes chili spicy. It follows that the more capsaicin a chili has, the spicier it is.
This list will start with the least spicy, all the way up to the spiciest chili in the world.
If you consume a poblano chili, you’re still in the safe zone. This bigger pepper measures 7-15 cm in length and has a Scoville rating of 2500 to 5000 SHU. When these chilies are ripe and red, they are far more potent than when they are fresh and green. Because of their thick skin, they grow to a dark, almost brownish red color and are a good chili for drying.
This is likely one of the most popular chilies you can get. It has a somewhat broad Scoville rating, ranging from 1000 to 20 000 SHU. Because of the wide spiciness range, you never know what you’re going to get.
Keep in mind that as jalapenos age, they turn red and get hotter. Hotter jalapenos have white stretch marks that show their age and hotness, whilst milder jalapenos are smooth.
The Red Cayenne Pepper
This is a well-known spice, with the ground form being a common spice rack staple. It is also known as the red hot chili pepper and has a SHU rating of 30,000 to 50,000.
With a Scoville rating of 100 000 to 350 000 SHU, the habanero is a highly intense chili. The habanero chili comes in a variety of colors. Some growers, though, believe that the orange habanero is the sole true habanero. When trying this chili, be cautious because the heat is really powerful for a novice.
The Carolina Reaper
The Carolina Reaper is the final chili in this list of the different varieties of chilies. It appears to be a nasty, gnarled, and pointy-tailed pepper. It’s also the spiciest chili ever created with a SHU of 1 500 000 to 2 500 000. It should be emphasized, however, that it’s an artificial pepper not produced by nature.
Ed Currie, the owner of the PuckerButt Pepper Company, created it by crossing a ghost pepper and a red habanero.
These were some of the most known chili peppers in the world. Most of them are common and are perfect for dishes while some, like the Carolina Reaper, are not for the faint of heart. Should you wish to try amazing dishes with quality chili, head on to Panchos!