Introduction of ten common pepper varieties, characteristics of spicy degree of Chaotian pepper and glutinous rice pepper Havana pepper

Many people like to eat spicy food, including chili sauce on noodles, chili powder on stir-fry, and chili powder on pizza. It can be said that many people use potted chili peppers to grow chili peppers, but there are hundreds of chili peppers. Which ones do you know? There are many kinds of chili peppers, and the spiciness is different.

Chaotian Pepper: Hot Pepper

The red fruit is small in appearance and its skin is thin and spicy. It can be served with vegetables or pickled sauce. Japanese Hell ramen is made with this chili pepper to make soup bottom.

Eagle claw pepper: Cone pepper

It gets its name because it has a hooked shape, like an eagle's claw. With spicy taste, can be chopped to make sauce, many Japanese ramen shop soup also have eagle claw chili.

Dried chili: Dried chilli

Red pepper is made after drying, with dark color, strong aroma and low spicy flavor. because of its extremely low water content, it is suitable for long-term preservation.

Green pepper: Green chilli

Chili peppers are harvested before they are ripe, and they have different spiciness according to different varieties, but they are not completely unspicy. This is how peeled chili peppers are made and processed.

Glutinous rice pepper: Sweet chilli

The appearance is uneven and not spicy, but it has a special spicy fragrance. Like green pepper, it can be stir-fried with shredded meat, dried beans and other ingredients, or stir-fried alone to make roasted vegetables.

Jalapeno: Jalapeno

Originally from Peru and Mexico, it was green at first, then changed from green to red, the sweetness gradually increased and the spiciness decreased. Latin American cuisine is widely used to make the famous jalapeno meat or to be used with pizza.

Havana Pepper: Habanero

It has amazing spiciness but also has unique fruit aroma, which is generally dried or processed into chili powder, hot oil, hot sauce and chili syrup.

Cayenne pepper: Cayenne

There are about 90 varieties of cayenne pepper in the world. In the 16th century, chili peppers about 5-6 cm in size were spread all over the world, and at that time they were called Cayenne, so it is not a variety, but generally refers to red chili peppers. At present, cayenne chili peppers in Taiwan are most often used in cuisine in the form of chili powder, which is quite heat-resistant and does not affect the flavor even if cooked for a long time.

Red pepper powder: paprika

Paprika has Spanish red pepper powder and Hungarian red pepper powder, both of which are slightly spicy and sweet. Spanish red pepper powder has a light flavor, some of which are smoked and dry, with a smoky flavor; Hungarian red pepper powder has a rich flavor and is mainly sun-dried, without smoky flavor, and can be pickled with meat or sprinkled on vegetables into the oven. It is a very easy-to-use and popular spice, while it can add color and seasoning.

Red chili powder from Kashmir: Kashmari red chilli power

The chili powder commonly used in Indian food is not spicy in taste, mainly to help with coloring, but also to help dry the chicken during pickling. When making Tanduri roast chicken, it is very suitable for this chili powder to assist in coloring.