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The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho , from the Spanish word ancho (wide). [ 3 ] [ 4 ] Stuffed fresh and roasted, it is popular in chiles rellenos poblanos .
The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. [ 3 ] [ 4 ] The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.
The mulato pepper is one of the two dried varieties of the poblano pepper. [1] Mulatos are dried fully mature poblanos, whereas poblanos that are harvested early and dried are called ancho peppers. The mulato is flat and wrinkled, and is always brownish-black in color. The average length and width of the mulato is 10 cm and 5 cm, respectively.
The Scoville rating of the serrano pepper is 10,000 to 25,000. [2] The name of the pepper is a reference to the mountains ( sierras ) of these regions. [ 1 ] The pepper is commonly used to make hot sauces.
Scoville scale 0–100,000 [ 2 ] SHU New Mexico chile or New Mexican chile (Scientific name: Capsicum annuum ' New Mexico Group '; Spanish : chile de Nuevo México , [ 3 ] chile del norte ) [ 4 ] is a cultivar group [ 5 ] of the chile pepper from the US state of New Mexico , first grown by Pueblo and Hispano communities throughout Santa Fe de ...
Scoville scale 2500–8000 SHU A chipotle ( / tʃ ɪ ˈ p oʊ t l eɪ / , / tʃ ɪ ˈ p ɒ t l eɪ / , chi- POHT -leh , chi- POT -leh ; Spanish: [tʃiˈpotle] ), or chilpotle , is a smoke-dried ripe jalapeño chili pepper used for seasoning.
Scoville scale 50,000–175,000 SHU Piri piri ( / ˌ p ɪr i ˈ p ɪr i / PIRR -ee- PIRR -ee ), often hyphenated or as one word, and with variant spellings peri-peri ( / ˌ p ɛr i ˈ p ɛr iː / ) or pili pili , [ 1 ] is a cultivar of Capsicum frutescens from the malagueta pepper .
The Big Jim pepper is a New Mexico chile pepper cultivar of the species Capsicum annuum with a Scoville rating of mild. This cultivar is extensively grown in New Mexico where it was developed and is popular in New Mexican cuisine. Big Jim peppers are both sweet and mild and are normally picked while still green.