Picking the right pepper
Spice can be a polarizing thing in the world of food. Some people tend to shy away from it, claiming that too much heat can mask the natural taste of an otherwise delicious dish. For others, spice is an absolutely integral part of everything they cook. Regardless of which way you lean on the matter, it’s important to understand that it is an extremely multifaceted component, particularly when it comes to dealing with peppers. There are countless varieties of peppers out there, all of which offer a different boost to varied sorts of food. Whether you’re pursuing a culinary degree or diploma or are just looking to gain a better understanding of the world of spice, take a look at these fascinating types of peppers:
The Carolina Reaper
According to Cayenne Diane, the Carolina Reaper has been classified by a number of organizations as the hottest chili pepper in the world. While this will undoubtedly be far too much heat for most anything you’ll cook up on an ordinary day, knowledge of it may bolster your understanding of culinary wonders. The pepper was bred by a Carolina man named Ed Currie and is said to have been measured as having as much as 2.2 million Scoville units (the standard unit of measurement for the heat in spice) of heat.
The Guero
The Guero pepper is a far more reasonable option than the Carolina Reaper, but still provides a decent amount of kick for those looking to transform their recipe. Clove Garden has reported that these peppers usually grow to be around three inches long and that they measure around 1500 to 2000 heat units on the Scoville scale. If you can get them in season, try dicing these and adding them to stew or chili for a pleasant boost in spice.
Poblano chiles
Poblano chile peppers are a wonderful option for those who enjoy peppers but would like to shy away from mouth-scorching heat. These peppers tend to be a bit sweeter than most hot peppers that you will encounter, which also provides a broader range of use for them. Try dicing them and adding them into a salad or pickling them to make them part of a homemade giardiniera. Of course, if you can find large enough ripe ones, you can’t go wrong with a great stuffed pepper.
