Chiles - Information and Spice Variations
Chili peppers are indigenous to the New World. Native cuisine used them to add heat and flavor to food. European explorers (who called pretty much every new spice "pepper") spread chilis to Europe and Asia, where they were soon integrated into many ethnic cuisines.
There are as many kinds of chili pepper as places they're grown, from the mildest paprika pepper to the fiery hot habenero. Heat levels are ranked on the Scoville scale. The crushed red chili flakes used as pizza topping rank between 20,000 and 40,000; richly flavorful ancho goes as low as 1000 Scoville units, and habenero burns out at 200,000. Recently the title of World's Hottest was challenged by a tiny red Indian pepper, Naga Jolokia, which has been ranked at 1,000,000 Scoville Units. We could stock these peppers if we get enough demand from our customers, but overall we find it a sound business practice not to harm our customers!
The Spice House carries a range of whole and ground dried chilis, from mild ancho to fiery jalapeno and habenero.
Chiles Variations
- Harissa
- Jalapeno Peppers
- New Mexican Chile Pepper
- Organic Cayenne Pepper
- Paprika
- Paprika, Californian
- Paprika, Hungarian Half-Sharp
- Paprika, Spanish Smoked Hot, Pimenton de la Vera Picante
- Paprika, Spanish Smoked Sweet, Pimenton de la Vera, Dulce
- Pasilla Chile Pepper
- Tien Tsin Chile Peppers
- Vulcan's Fire Salt
Cauliflower is nothing but cabbage with a college education.
Mark Twain
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