Characteristics of the main varieties of peppers
Variety | Description | Presentation | Flavor | Simplified Scoville scale |
---|---|---|---|---|
Cayenne pepper or bird pepper | small yellow or red pepper, 2- 4 cm | powdered, dried, pickled | very strong | 8 |
Espelette pepper, Basque Country AOC | medium size, elongated, dark orange-red, 15 cm | whole (alone or braided), in powder, in paste | very fragrant, spicy | 4 |
Pimientos del piquillo de Lodosa (Navarre) PDO | medium size, elongated, dark orange-red, 15 cm | whole (alone or braided), in powder, in paste | very fragrant, spicy | 0 |
Habanero Pepper, Mexico | small, rounded, yellow to bright red | dried or pickled | very strong | 12 |
Mild red or green pepper | small to large, elongated, very pointed | dried or pickled | fresh | 3 |
Pepper | long or short, voluminous, green, red, yellow, orange, black | fresh or candied, in vinegar | very fragrant, sweet | 0 |
Cascabel pepper, Mexico | small and round, intense red | mainly in sauce | woody and smoky flavor, with hints of hazelnut | 9 |
Pepper From Árbol, Mexico | long and red | dried, powdered for sauce and stew | very strong | 10 |
Chili pepper from Anaheim, Mexico, USA | green or red, long, curved and pointed 5 cm long and up to 1,5 cm in diameter | whole or minced for stews, sauces and stuffed peppers | sweet and fragrant | 2 |
Plate of illustrations of peppers
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.