| |
What are the different types of peppers used for BBQ Sauces & Chili?
JALAPENO PEPPER (Capsicum annuum) boasts a Scoville heat rating of 2,500 to 10,000. Commonly used in hot sauces, salsas and snack foods, Jalapeno Peppers add a nice touch of heat to whatever you eat.
Interesting factoid: The Jalapeno Pepper was named after the town of Jalapa in Mexico, but it is no longer commercially grown there.
CHIPOTLE
Chipotle Peppers are simply dried, smoked jalapeños and are characterized by their sweet, smoky flavor and a pleasant burn. Rated at 5,000 to 10,000 Scoville units, the Chipotle Pepper is commonly used in soups, salsas and hot sauces. Predominately grown in Chihuahua, Oaxaca and Vera Cruz, Mexico; roughly 1/5 of Mexico's jalapeño crop is made into chipotles.
HABANERO
There is much confusion about the Habanero pepper (Capsicum chinense). The word has come to signify any chile pepper in the Capsicum chinense species, though technically there are dozens of pod types within the species, of which Habanero is simply one variety. With a Scoville rating of 80,000 to 150,000 the Habanero pepper is 50-100 times hotter than a jalapeno. Habanero hot sauces are characterized by a slightly fruity flavor and a fierce, lingering burn.
SCOTCH BONNET
Often confused with Habanero and Jamaican hots, the Scotch Bonnet Pepper (Capsicum chinense) is closely related but is not a cultivar. Grown in Jamaica, the Caribbean and Belize, Scotch bonnet peppers have a Scoville heat rating of 80,000 to 300,000 and are commonly used in Jamaican jerk sauce and many other Caribbean condiments.
RED SAVINA
The Red Savina Pepper (Capsicum chinense) is currently the hottest variety of Habanero pepper. With a Scoville rating of 577,000 the Red Savina is 4-7 times hotter than other Habanero varieties. Often used in the hottest hot sauces, the Red Savina Pepper is for those palate pyromaniacs who love the true heat and flavor of the Habanero.
CAYENNE
Well known for its health benefits, Cayenne Pepper (Capsicum annuum) was referred to in 1652 by Nicholas Culpepper as “violent” fruit, and with a Scoville rating of 30,000 to 50,000. Commonly found in Louisiana Hot Sauces or powdered and used as a seasoning.
Interesting factoid: Portuguese traders carried Cayenne Peppers around the world, with evidence of its cultivation in home gardens beginning in 1771.
THAI PEPPER
Grown in Southeast Asia, Thailand and California, Thai Peppers (Capsicum annuum), also known as Bird Peppers, boast a heat rating of 75,000 to 150,000 Scoville units. Thin, long and bright red, Thai Peppers are often used decoratively in salads and noodle dishes.
Interesting factoid: Much of the heat of the Thai pepper is found in its copious seeds, which can be removed (or not) for cooking.
SERRANO PEPPER
Originating in the mountainous regions of Puebla and Hidalgo, Mexico, “Serrano” is a Spanish adjective for “from the mountains.” Commonly used in fresh salsas, hot sauces, or pickled (serranos en escabeche), Serrano Peppers (Capsicum annuum) have a Scoville rating of 10,000 to 20,000.
DATIL PEPPER
Almost exclusively grown in St. Augustine, Florida, the potent Datil Pepper (Capsicum chinense Jacquin) sports a 100,000 to 250,000 Scoville heat rating.
Interesting factoid: Minorcan Indians from the tiny island of Menorca off the coast of Spain settled in North Florida in the 1770's. It is thought they picked up the Datil Pepper from Cuba or the West Indies on their way to Florida.
Great BBQ friends
Bring Chef Dana a Bottle of hot sauce (imported) and he will buy you a Roadhouse Draft beer.
SPECIAL drink prices & prizes for customers participating in the Monday night quiz.
|
|
