PEPPERS
hot peppers
Anaheim Peppers
(Capsicum annuum)
Anaheim peppers are medium-sized, elongated conical shape with slight tapering towards the non-stem end. The semi-thick skin is smooth and has a glossy and waxy sheen over dark to light green hues. This pepper has a crunchy consistency with a bright peppery taste with a moderate spice that does not linger on the palate. Anaheim peppers are a mild variety of chile pepper typically used in Mexican and Southwestern cooking
Cubanelle Pepper
(Capsicum annun-cubanelle)
Cubanelle peppers are elongated, thin and light green or pale yellow-green color at its immature stage. Known also as “Cuban pepper”.
The color will be turning red as the fruit matures. This “sweet” peppers have a semi-thin flesh, and the flavor is similar as the bell pepper with a slight touch of heat.
Most are sold in their unripe state and used chopped as an aromatic for other dishes or roasted and stuffed.
Habanero Pepper
(Capsicum chinense)
Habanero peppers are very hot variety of chili peppers. The pepper is defined by its high heat level and small, wrinkled texture. They have a fruity, unique flavor, but are often found to be too spicy for eating without cooking or preparing first. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red.
Hungarian Wax Pepper
(Capsicum annuum var. annuum 'Hungarian wax)
Often confused with banana peppers but, this pepper has more bite than the banana peppers, the Hungarian wax is a yellow medium size pepper (10-15 cm). The product should be harvest before it reaches maturity while the color of the skin is still yellow. The head might be inconsistent with a wide range on the Scoville scale from 1500 to 15000 units. They are very flavorful and slightly tangy-sweet with that mild heat layered on top.
Jalapeno Pepper
(Capsicum annum)
Jalapeno peppers are a medium-size chili pepper with a conical-shaped pod. A mature jalapeño is the length of 2-3 inches and is typically picked and consumed while still green. Their dark green and smooth skin will ripen to a bright red color when mature. Inside the semi-thick, green flesh is an inner cavity with a thin white membrane laden with small white seeds that carry a lot of the jalapeno's heat. The crisp and juicy flesh of the Jalapeno pepper offers a vegetal flavor and a spicy bite with heat increasing as the pepper peaks in maturity. It's Scoville rating ranges between 2,000 and 10,000
“Jalapeños” are rich in vitamins A and C.
Long Hot Peppers
(Capsicum annuum)
This pepper is an elongated yet thin pepper. Contrary to its name this pepper isn’t very hot at all. With a Scoville heat range of 100 to 1000, makes it up to 80 times milder than the jalapeno. This makes it closer to a bell pepper than that of a jalapeño. They market green or red.
They are on par with cubanelle peppers and pepperoncini, but they can double the heat of the latter.
Poblano Peppers
(Capsicum annuum var. annuum)
The poblano pepper is a popular Mexican chili pepper, very dark green in color, ripening to dark red or brown. They are mild, large and are heart shaped.
The pods typically grow 4 inches long, are a very dark green in color, ripening to dark red or brown. They are mostly picked when green for general cooking.
Serrano Peppers
(Capsicum frutescens)
Serrano peppers are hot chile peppers named for the mountain in Mexico where they originated. They're considered a fruit, and they're popular in Mexican cuisine—only second to the jalapeño pepper in popularity. The small peppers also appear in Southeast Asian cuisine, adding a spicy bite wherever they appear. With a fiery heat and sharp flavor, they can be eaten raw in sauces and dips, pickled, or cooked.
Finger Hot Peppers
(Capsicum annum)
Finger hot is the most popular hot pepper grown and used in various spicy foods in India. Also known as Jwala, “Volcano” in Hindi. The long, slender fruit are wrinkled, and if a finger.
The immature stage of the red finger hot chile, the green finger hot adds a sizzling flavor.
sweet peppers
Green Peppers
(Capsicum annun-grosum).
Peppers have a rounded, blocky shape green skin. Inside the thick- juicy green flesh is an inner cavity with several edible but bitter white seeds and a spongy white core. Green peppers are crisp in texture and offer a slightly bitter yet sweet, green vegetable flavor as it has not been allowed to ripen fully.
These are the peppers we grew up with. They are grassy in flavor and super-crunchy in texture.
Colored Bell Peppers
(Capsicum annun-grossum)
Bell peppers come in a range of colors (green, red, orange, yellow, purple, white and brown). Sugar content increases as they ripen, hence been called “sweet” peppers
Red…These are the most popular sweet peppers, this is probably because they are, in fact, quite sweet. Their bright color flavor makes them perfect for tossing into salads (such as this corn avocado pepper salad or this pickled bell pepper salad).
Yellow bell peppers, orange bell peppers are a bit less flavorful than red bell peppers, but just as sweet and just as pretty.
Mini Sweet Peppers
(Capsicum annuum)
These small sweet peppers range in color from yellow, red, to orange and smooth, thin, glossy, and firm skin. The flesh is crisp and juicy. Mini sweet peppers are crunchy with a mild flavor that is sweeter than regular sized bell peppers.