chili salsa

hottest types of chili

Chilli are rated based on Scoville Units. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC This chart rates chile peppers, with 0 being mildest and 10 highest heat.
Chili Variety Rating Heat Level
Sweet Bells; Sweet Banana; and Pimento 0 Negligible
Mexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim 1 100-1,000
Ancho; Pasilla; Espanola; Anaheim 2 1,000 - 1,500
Sandia; Cascabel 3 1,500 - 2,500
Jalapeno; Mirasol; Chipotle; Poblano 4 2,500 - 5,000
Yellow Wax; Serrano 5 5,000 - 15,000
Chile De Arbol 6 15,000 - 30,000
Aji; Cayenne; Tabasco; Piquin 7 30,000 - 50,000
Santaka; Chiltecpin; Thai 8 50,000 - 100,000
Habanero; Scotch Bonnet 9 100,000 - 350,000
Red Savina Habanero; Indian Tezpur 10 350-855,000
  • Chilli Ball A brightly coloured chilli that is round in shape. The colour will vary between green, red and orange depending on maturity. The flesh has a crisp, strong, rich hot flavour. The seeds are hotter than the flesh.

  • Chilli Habanero A yellow to orange coloured chilli with crisp flesh. Flavour is extremely hot.

  • Chilli Jalapeno A bright green to dark green coloured chilli with a glossy, smooth skin. A sound seed cavity with bright white to light beige coloured seeds. Slightly soft to crispy flesh with a hot flavour. The seeds are hotter than the flesh.

  • Chilli Serrano A short bullet-like chilli that is bright red in colour. The flesh is crisp and it's flavour is hot.

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Sweet ChilliSweet chili A chilli that is so mild you can give it to children. About 6-8cm long, bright yellow-lime green skin and pointed at one end.  A large chilli that has a pale yellow colour. Unlike the smaller chillies, the sweet chilli has a sweet yet mildly spicy flavour.
Chilli baby hotChilli baby hot Bright red to green skin containing a sound seed cavity. The flesh has a crisp, strong, rich, hot flavour. The seeds are hotter than the flesh. A very hot tiny chilli (1-2cm) whose skin colour can range from lime yellow to orange. Most people would find it very hot even without the seeds. Use in Thai, Chinese, Indonesian, Malaysian, Indian or Spanish dishes.
Ball chili green Medium heat only from this small round shiny green chilli. Excellent in Asian recipes or use for chutney or pickles. Ball chili red Much hotter than its greener relative, this small round chilli is about 3cm in diameter and is excellent in Mexican dishes or chutneys.
Bell red chilliBell chili red Another hot red chilli shaped more like a bell or a granny's bonnet. Use in Asian, Indian or Mexican cooking. Bell chili green Medium to hot flavour in this green-skinned chilli shaped like a bell. Excellent in pickles and hot mango chutney.
Green chilli Green chili A long slender green chilli, 6-8cm long, pointed at one end. Medium flavour is tolerated by most people who are not used to chilli. 
Red chilli Red chili Similar to green chilli but with more sting in its flavour.
Mexican hot chilli Mexican hot chili One of the hottest chillies with bright green skin. Long (6-8cm) and pointed at one end.
Extra large chilli hot or jalapenoExtra large chili hot or jalapeno (pronounced halapeno) One for the masochists, this fiery hot chilli is the benchmark by which all other chillies are judged. It comes in colours ranging from dark green to red and is sausage shaped with a blunt end.

chili facts information on chilli peppers


THEY CAN BE RED, green, orange or almost the colour of chocolate. They can be pointy, round, small, club-like, long, thin, globular, tapered, or shaped like a granny's bonnet. Their skin may be shiny, smooth or wrinkled and their walls may be thick or thin. Not all chillies are hot but don't be deceived - with only a few exceptions, most of the several hundred varieties of these enchanting little pods have some degree of pungency for the palate. Only a few are as mild as their sweet cousins the capsicums. The colour of chillies is no guide to the intensity of their flavour. Nor is the size. Yet these fiery little vegetables are utterly delicious and an essential part of the cuisine of many parts of the world. Some people even believe they are mildly addictive - in a nice and harmless way. It seems that when we eat hot chillies, the body produces endorphins - the same chemicals produced during a runner's high. Chillies belong to the same family as tomatoes, potatoes and eggplant. They came originally from the West Indies but spread like wildfire to India and Asia and then to North Africa and Spain. In the United States, chilli gets only one 'L' (chili) and is often called a hot pepper.  All chillies begin life green and turn yellow or red as they ripen. There is no rule that green or red have more heat so check the label for clues as to the pungency of the ones you have chosen. Fresh Chillies are high in Vitamin C twice the amount found in citrus fruits. When dried the Vitamin A content increases as much as one hundred fold. Hot chillies e.g. 'Habanero' contain 357% more Vitamin C than an orange. Red chillies are a good source of beta carotene. The bite in chilli is called Capsaicin. Most of the capsaicin is contained in the seeds and the membrane which when removed makes the chilli milder. The burning feeling that you are left with on your tongue is caused by the relief of Capsaicin. This causes messages to be sent to your brain to release endorphins which are your body's natural pain killer. The endorphins then give you the feeling of relief and pleasure. The release of endorphins lowers the blood pressure, a major indicator in heart disease, and has even been implicated in the fight against cancer. Chilli is mildly antibacterial and is an excellent gargle for sore throats and laryngitis. In Victorian England, chilli peppers were prized for their warming properties in treating arthritis, chills, rheumatism, sprains and depression. Chillies have been used to repel garden pests, to stop barnacles on boats, as an aphrodisiac and as a cure for sore throats and varicose ulcers. Chilli antidotes include any dairy product, milk, ice cream, yogurt, chocolate, sugar, starchy foods like bread. CHILLIES CONTAIN CAPSAICINS. These are peppery compounds that can damage the eyes. Chillies produce capsaicins to avert insects attacking them while they're ripening on their bushes. It's amazing how capsaicins get around, so always prepare chillies wearing disposable gloves and thoroughly wash all knives, cutting boards and anything else that comes in contact with a cut chilli. Above all, make sure you never rub your eyes if you've been preparing any kind of chilli and do not allow chilli to come in contact with a cut or graze as it can burn the skin. Most of their heat is in the seeds and the membrane. If it's your first try, or you don't like too much heat, discard these. The seeds are particularly damaging to the eyes, so discard them carefully if you're not eating them. CHILLIES ARE RICH IN VITAMIN C, niacin (one of the B vitamins) and beta carotene. At least they would be, if you could eat enough of them! 100g of red chillies contains a week's supply of vitamin C but a single chilli divided in a dinner for 2, 3 or 4 makes no real nutritional contribution. However, chillies add loads of flavour, have virtually no fat or sodium and will never make you fat. Indeed, one study reported that those eating chilli increased their metabolic rate and lost weight! I wouldn't recommend it as a method but at least it's good to know that something that tastes so good has nothing nutritionally undesirable. Further research is needed, but the capsaicin in chillies makes your nose run because it shrinks the mucous membranes. This also gives relief if you think you are coming down with a cold.

  • PREPARATION & USAGE TIPS: Cut, slit lengthways and discard seeds. For extra hot dishes add seeds. Do not touch or rub eyes while preparing chillies.

  • STORAGE AND HANDLING TIPS: Store in paper bag in a cool dark place for approximately 4 days. Place in a glass jar in refrigerator for storage life of 3 weeks.

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