Bird’s Eye Chilli
Peppers (Bird’s Eye Chilli)
CAPSICUM ANNUUM
AKA: Thai Chilli, Bird Eye ChilliThere are more than 40 spieces of Capsicum Annuum. For a full list click here.
CHILLI PEPPERS
AKA: chili, chile
Scoville Heat Units (SHU)
The Scoville Heat Units was developed by Wilbur L. Scoville (1865-1942). The scale measures the the amount of capsaicin in peppers. Capsaicin is the chemical mix found in peppers that causes it to burn on your tongue and make you sweat. Most capsaicin comes from the seeds and the ribs of the pepper.
The larger Scoville Heat Units a pepper (or a hot sauce) is assigned, the hotter it is.
Bell Pepper – heat 0 SHU
Jalapeño, simply called chillie in the UK – heat 2,500–8,000 SHU
Cayenne pepper – heat 30,000–50,000 SHU (red)
Fresno – similar to jalapeño but with thinner walls. Most common chilli for Salsa. – heat 2,500–10,000 SHU
Sweet Cayenne – 1 – 1,000 SHU
Bird’s Eye Chilli – 50,000–100,000 SHU. AKA Thai Chilli, Bird Eye Chilli
Serrano – 10,000–23,000 SHU
Chipotle is a smoke-dried ripe jalapeño
Ancho is dried red Poblano – 1,000–2,000 SHU
Red pepper flakes (AKA: Chilli flakes) are a mix of peppers (like jalapeno, bell, fresno and anaheim) with cayenne pepper as the base ingredient. Exact blend differs between brands.
Paprika is traditionally made from sweet bell pepper but can be made from any pepper in the Caspium annum family. Taste can be mild to hot and flavour can vary between countries.
Smoked Paprika – chillies that are smoked-dried and crushed. Smoked paprika can be sweet or hot. AKA Pimentón
Chilli powder is made from ground dried red chilli peppers, sometimes with other spices. Heat and blend varies between brands.
Ground Cayenne Pepper
» Bird’s Eye Chilli is common in these Cuisines
Vietnam» Bird’s Eye Chilli is common in these Cuisines
The Solanaceae Family
a family of flowering plantsAKA: nightshades
