How to use the chilli (chili) in the kitchen

with the terms chili (in Mexico and Central America), chili pepper (in South America) or chilli (in Spain) reference is made to the varieties of hot pepper.

In Europe, red and green chillies are known above all, but there are also yellow, orange, purple, brown and white ones, and in oblong, pointed or rounded shapes. Whether they are fresh or dried chilies, they always provide an incomparable spicy sensation.

The chilli is a close relative of the sweet pepper.

The degree of spiciness distinguishes the chilli from its mild brother, the sweet pepper. Like them, he belongs to gender capsicum.

From a botanical point of view, chili peppers are fruits, berries, although culinary they are considered a condiment.

Varieties of chilli pepper, from cayenne to jalapeño through habanero

There is several thousand varieties of chilli peppers Worldwide; the exact number is unknown. Varieties can be assigned to different species, of which Capsicum annuum it is the most widespread; Capsicum annuum it also includes many representatives of sweet peppers. These are the most famous varieties of chilli peppers:

cayenne: It is characterized by its pungent spiciness and its slightly smoky, sometimes slightly scratchy aroma. The red berries are dried and ground into powder. The so-called “cayenne pepper” has nothing to do with black or white pepper.Jalapeno: It is very popular in Mexican cuisine. They are usually harvested when they are still green and have a fairly mild flavor.habanero: There are many sub-varieties, which are generally similar in shape to sweet pepper. Some are among the spiciest.Highlander: Serrano pods are harvested green or red. They have a sweet aroma and are particularly juicy. In Mexican cuisine they are usually eaten raw.Thai chilli: Harvested green or red, it is popular in Asian cuisine, where it is used to make curries, for example.Pepper: Padrón peppers come from Galicia. They are usually harvested green and can be anywhere from semi-long to almost round. They are pan-fried and served sprinkled with sea salt.Tabasco: This variety is mainly grown to make the sauce of the same name. The variety has a very aromatic taste, it is fiery and spicy.Anaheim: Its name comes from a city in California and both green and red are harvested. The pods are often stuffed with cream cheese or grilled. They have a fairly mild flavor.

The Scoville Spicy Scale

The degree of spiciness of pepper plants is measured on the Scoville scale (by Wilbur L. Scoville) and is indicated in SHU (Scoville units). The scale varies from 0 to 2,200,000.

The score depends on capsaicin content, the pungent compound. Technically, a maximum score of 2,200,000 SHU means that you would have to dilute 1ml of the chilli pepper in 2,200,000ml of water (that’s 2,200 litres!) for its spiciness to not be noticeable.

Scoville values ​​of some chili varieties (expressed in SHU):

0 to 10: sweet peppers500 to 1000: Anaheim2500 to 8000: Jalapeno10,000 to 25,000: Highlander30,000 to 50,000: Cayenne, Tabasco50,000 to 100,000: thai chilli200,000 to 600,000: habaneros1,500,000 to 2,200,000: Carolina Reaper

​Green chilies are not always milder than red ones

Many people believe that green chilies are generally milder than red ones. But a green pepper of a hot variety can taste much hotter than a red pepper of a milder variety.

Some varieties also do not turn red, instead they turn yellow (Frontera Sweet), orange (Hot Orange), violet (Ecuador Purple) or even white (Habanero White). The degree of spiciness also varies with these varieties.

The spiciness itself, capsaicin, has nothing to do with the red color either, since it is found in greater concentration in the little white interior pielecillas of the chili pepper.

cooking with chillies

Fresh chillies are washed before use, separated from the stems and then, depending on the recipe, cut into rings or small pieces.

It is best to wear gloves when processing fresh chili peppers, because capsaicin is not soluble in water. Even after washing your hands, there is a risk that you may still have the stinging substance on your fingers. Touching your eyes with your fingers after working with chili peppers can be a very painful experience.

How to neutralize the heat of chili

To avoid surprises, you can cut a small piece off the tip before preparing and tasting it raw. Keep in mind that the tip is the least spicy part of the chilli pepper, because it is furthest from the white skins. If the tip already seems very hot to you, you should remove most of the pips and white skins. If you are not used to it, at first you should use less chili than called for in the recipe. The longer you let the chili cook, the milder its heat becomes. To soften an overly spicy dish, you can neutralize it with a tablespoon of cream, yogurt or coconut milk. This is said to be the reason why so many Mexican dishes are topped with cheese or sour cream. You can also cook them by adding potatoes to soups and stews, as they absorb capsaicin. Once the cooking time is over, the potato is removed.