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A Gourmet Guide to Chili Peppers
 

The measure of a great chili goes far beyond its ability to bring tears to your eyes.  Cooking with chilies is more than heat and spice, chilies should actually draw out more flavor from food.  The heat, flavor and color of chili peppers can vary greatly from crop to crop.  In addition, studies show that chilies can increase the body's metabolism, which helps to burn calories, So turn on the heat and enjoy the charm of chilies.

  • Here is information regarding the use, origin and intensity of various chili peppers.  Heat Units (hu) are measured by the amount of volatile oil in the chili pepper indicated in the guide established by the American Spice Trade Association.

     

    • Crushed Habanero (210,000+hu)  Yucatan & Caribbean
      An intense, fiery acidic heat in the hottest chili in the world! Used mainly in sauces.  A must for the Jamaican Jerk recipes.  GREAT FLAVOR!
    • African Devil Chili (120,000+hu)  N.W. Africa & Thailand
      Also called "birdseye" chilies or "Thai" chilies, known for being "hot as a live coal"!  A major ingredient for Thai and Vietnamese dishes.
    • Diablo Red Chili Powder (80,000+hu) Mexico & S.W. USA
      A blend of hot chilies and garlic, this popular condiment is the basic ingredient of most Mexican-type dishes.  It is also in demand for eggs, shellfish and vegetables.
    • Ground Ancho Chili (55,000+hu) Puebla region, Central Mexico
      A dried poblano chili. The most commonly used chili in Mexico.  Indispensable for making sauces and molé.
    • Diced Jalapeno Chili (50,000+hu) Vera Cruz, Oaxaca & SW USA
      Jalapenos can be added to anything you want to "spice up"!  Salsas, stews, soups, breads, sauces and dips.
    • Ground Chipotle Chili (50,000+hu) Mexico
      A large, dried, smoked jalapeno. Medium thick, smoky and sweet in flavor with tobacco and chocolate tones with a subtle, deep rounded heat. Mainly used in soups, salsas and sauces.