Most chillies have a predictable heat level, depending on what kind they are. A chilli’s pungency, however, is determined not only by its variety, but also by its growing conditions. Some of the milder varieties are eaten as low kilojoule snacks. Others have a searing heat. Chillies are a good source of beta-carotene and vitamin C. They may help relieve nasal congestion.
Anaheim or Bullhorn chillies range from mild to medium hot. These long, slender red or green chillies are among the most popular. Roasting improves their flavour. They are used extensively in Mexican dishes, in sauces and as a garnish.
Cayenne chillies have long, thin red pods that can grow as long as 20 cm. They are fiery hot with a tangy flavour. It is generally used in salsas, sauces and soups, however also used to make dried ground cayenne pepper, a staple seasoning in North American cooking.
Habanero (meaning Havana) or scotch bonnet chillies have a fiercely hot and fruity flavour. They may be as much as 30 times hotter than jalapenos. They are used to flavour oils, vinegars and salsas.
Bird’s eye or Thai chillies are thin- fleshed with a deep fiery heat. Their flavour varies from mild to sweet. Colours range from red to cream, yellow or orange. Used in Thai salads and noodle dishes.
Jalapeno chillies are thick-fleshed and very hot. They are sold fresh as well as canned, sliced and pickled. Usually, they are found in their mature green stage, not the fully ripe red stage. Chipotles are smoked jalapenos.
Serrano chillies range from bright green to red (the sweeter of the two). They have thick flesh and a biting heat. Another favourite in Tex-Mex cooking, they often feature in hot salsas. They can also be pickled and roasted.
Pasilla chillies are a dark greenish-red. Moderately hot, they are usually used in dried form.
At Capsicum Culinary Studio, our accredited cooking classes have a professional focus and encourage constant learning. Your passion to develop yourself as a chef and to grow in confidence, is our passion too, and while you are participating in our culinary arts combination programme, you’ll also receive encouragement to develop your own style.