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Chilis / Chillis, A red few types

Anaheim: a variety developed in California around 1900, for a new cannery at Anaheim. It also comes in green, has a blunt nose - and in heat it ranges from mild to fairly hot.

Ancho: the most common dried red chilli - quite large and rather mild; good stuffed - when green it's called 'Poblano'.

Cascabel: a medium-sized, medium hot chili; with a nutty/woody flavour. The name means 'jingle bells' - because the seeds rattle in the pods.

Cayenne: these chilis have thin, pointed, pods - named after Cayenne in French Guiana. It's used for grinding as cayenne pepper and in hot sauces. Hot.

Chilhaucle Negro: often known to use as birds-eye chilis, small in size, purple in colour, medium strength, and fruity flavour. The name means 'flea-chili'. Used both fresh and dried.

Chipotle: small, brick- red, and very hot.

Choricero: an extremely sweet and mild chili. Large enough to stuff, but also good in sauces.

De Arbol: very hot small chili, with a pointed end.

Facing Heaven: a hot chili, mainly grown in the Sichuan province of China - so called because they grow upwards.

Guajillo: mild heat, with a green tea flavour - good in sauces. They are mainly found dried, and are the mature version of the green 'Mirasol'.

Habanero: not generally strictly red, but orange. These are lantern-shaped, and very hot, and with an intense aroma (almost of tropical fruit) - handle with care - this variety is related to Scotch Bonnet..

Mulato: almost brown in colour, and a slight liquorice flavour - medium strength.

New Mexico Red: a large chili, with a fresh fruity flavour.

Pasado: a crisp, medium chili - combines well with apple, citrus and celery flavours.

Pasilla: long, and very dark red - relatively mild and with a liquorice taste; combine well with seafood. When very ripe, the fruit is dark brown.

Peperoncini: a chil with small, curved pods. These chilis have a slightly sweet flavour, and are sometimes found green, when they're used to make relishes. See 'Peperoncini' under 'green & yellow chilis'

Pequin (sometimes called tepìn): very small, oval-shaped chili; very hot; ideal added to oils and vinegars.

See'Chili'; 'Peppers'; 'Scoville; Wilbur'

Scotch Bonnet: a variety, related to Habanero, coming in green and yellow as well as red. See 'Habanero' above.

Tabasco: hot chilis, mainly used for the famous sauce, but sometimes found fresh and red or yellow.

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