In the world of cooking, chili peppers are real heroes! These small, but very important fruits in the kitchen not only give the dishes a special taste, but also introduce us to the world of various levels of sharpness. Each bite can be a blast of spice that ignites our taste buds and takes us on exotic culinary journeys.
On the Scoville scale, we can determine exactly how hot the pepper is. From the soft scents of jalapeno to the extreme sensations of habaniero! What makes chili peppers so special? What are their types and how can we use them in the kitchen to enrich our dishes? On the occasion of Hot Chili Day, we decided to take a closer look at them!
Focus Categories
It's worth taking a look at the Scoville scale to get a better understanding of what tastes can accompany us when eating certain peppers.:
- Lack of focus: 0-700 Shu
- Soft Sharpness: 700-3000 Shu
- Moderate Sharpness: 3,000-25,000 Shu
- Intense Sharpness: 25,000-70,000 Shu
- Very intense sharpness: over 80,000 Shu (up to several million)
What is responsible for the sharpness of pepper?
The sharpness of chili peppers is mainly due to the presence of capsaicin. It is a chemical found in the fetal glands that activates pain and heat receptors on our tongues, leading to a feeling of heavy smoking and heat. These compounds provide the plant's natural protection from pests.
Secrets of capsaicin
What do different degrees of sharpness mean? This is primarily due to the distribution of capsaicin. The common view that seeds are the sharpest part isn't entirely true. The part closest to the stem contains the highest concentration of the substance, giving the pepper its intense burning taste.
The substance responsible for the burning taste can be irritating and cause discomfort, but... only in mammals! Birds are completely resistant to its effects-they eat the fruits of the pepper, and then spread their seeds by breeding, which contributes to the widespread distribution of chili peppers in large areas.
Chili is a fruit?
Chili pepper, despite the fact that in cooking it is often considered a vegetable, from a botanical point of view it is a fruit. This is because they develop from the flowers of the plant and contain seeds. Just like tomatoes, pumpkins, and eggplants, they are biologically fruits.
Fresh and dried chili peppers
In the world of hot peppers, drying changes everything-it's a process that changes the characteristics of the fruit. Fresh peppers tend to be sharper because they contain more water, whereas once dried, they are often not as sharp anymore.
Fresh pepper
- Jalapeño – one of the most popular chili peppers. It is usually harvested when it reaches a green color. When it is fully ripe, it turns red. Great for seasoning dishes and for filling.
Scoville Scale: 2,000 to 8,000 SHU
- Serrano – this is a smaller version of a jalapeno. They are almost identical on the outside, but tend to be much more spicy. Serrano is usually dark green or red in color.
Scoville Scale: 10,000 to 23,000 SHU
- Shishito – this is a milder version of jalapeno. They are soft, green, long and thin.
Skala Scoville’a: 50 do 200 SHU
- Habañero - as for the color, they can be yellow, orange, or even bright red. If you are looking for the hottest pepper, choose habaniero!
Scoville Scale: 100,000 to 350,000 Shu
- Poblano – compared to the other varieties on this list, poblano is quite mild. They are dark green, but turn red or brown when ripe.
Scoville Scale: 1,000 to 1,500 Shu
- Pequin – a small but very hot pepper from Mexico. Wild birds love it, which is why it is also known as”bird pepper".
Scoville Scale: 30,000 to 60,000 SHU
Dried
- Chile de Arbol - this is a thin and intensely red pepper. It is characterized by a sharp taste, comparable to cayenne pepper. It is commonly used in Mexican cuisine to make salsa.
- Cayenne - one of the most popular dried chili peppers found in various recipes. Use it with care as it is very sharp!
- Chipotle – this is a jalapeno that has been peeled and dried. They allow you to get a unique smoky taste of dishes.
Ancho – this is a slightly sweet dried poblano pepper with a very dark shade of red. In this form, it becomes much sharper. Mainly used for marinades and salsas.
Ancho
- Morita - dried pepper made from smoked red jalapeno.
Chili pepper is a real source of various taste sensations. Each of them has something unique to offer. Their variety of color, shape, and sharpness inspires new flavor compositions that will not only ignite the taste buds, but also open up new dimensions of the culinary experience! However, it is recommended to gradually increase the dosage, chew thoroughly, and drink plenty of fluids to safely enjoy the sharpness!
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
