{"id":490221,"date":"2024-08-23T18:59:43","date_gmt":"2024-08-23T16:59:43","guid":{"rendered":"https:\/\/tooscans.gruppoco.it\/2024\/08\/23\/chillies-varieties\/"},"modified":"2024-11-06T15:21:53","modified_gmt":"2024-11-06T14:21:53","slug":"chillies-varieties","status":"publish","type":"post","link":"https:\/\/www.tooscans.it\/en\/2024\/08\/23\/chillies-varieties\/","title":{"rendered":"Chillies varieties"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">There are 280 varieties of <em>chilies and peppers<\/em> between domesticated and wild ones.<\/p>\n\n<p class=\"wp-block-paragraph\">The main domesticated species most cultivated in today&#8217;s days are:<br\/><br\/>Capsicum annuum (149 varieties) the Italian sweet bell pepper and is the most cultivated in the world<br\/>Capsicum baccatum (22 varieties) typical of Bolivia and Peru, medium pungency<br\/>Capsicum chinense (62 varieties) the hottest chilies in the world<br\/>Capsicum frutescens (10 varieties) for degree of pungency come after the chinense<br\/>Capsicum pubescens (3 varieties) the bell pepper tree, the most cold-hardy<\/p>\n\n<p class=\"wp-block-paragraph\">In addition, there are 34 wild and less common varieties. They are small, have a red color and are easily eaten by birds, can be conical and have an upright position. The flowers are easy to pollinate by insects.<br\/>Obviously we cannot describe all 280 so we stop at only a few.    <\/p>\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.tooscans.it\/Resources\/images\/peperoncini-misti.jpg\" alt=\"\"\/><\/figure>\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-banana-pepper-in-polvere-bio-12gr\"><u>BANANA PEPPER.<\/u><\/a> (Capsicum annuum species)<br\/>Pungency: 1\/10 &#8211; between 100 and 500 SHU (Scoville Heat Units)<br\/>The Banana Pepper, chili bell pepper with vegetal and herbaceous flavors: bell bell pepper (also grilled), caper (pickled), savory. The fruit reaches about 10cm in length, color varies from yellow green to deep yellow according to its maturity. Its name is inspired by its elongated, curved shape similar to that of the fruit of the same name.<br\/>Delicately spicy, it goes well with raw fish, in tartare or carpaccios, but also a saut\u00e9 of clams or mussels, with fresh tropical fruit or in sauces such as mango.  <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-erotico-in-polvere-bio-12gr\"><u>EROTIC<\/u><\/a> (Capsicum baccatum species)<br\/>Pungency: 1\/10 &#8211; less than 3000 SHU.<br\/>Its intense fruity and vegetal notes with slight floral overtones are reminiscent of orange blossom and bitter orange peel. The name Erotic is given due to its oblong shape whose end opposite the petiole forms an appendage resembling a phallus. The ripe fruit has a deep golden yellow color tending toward orange.<br\/>It enhances well the flavor of goat or sheep&#8217;s milk cheeses and is excellent with shellfish and crustacean dishes, or on raw fish. It also pairs well with white meats, boiled beef, stewed fish, vegetable stews, and savory pies.   <br\/><br\/>AJI AMARILLO (Capsicum baccatum species)<br\/>spiciness: 1\/10<br\/>Fragrant and delicate with notes of ginger, citrus and flowers. Vegetable aroma with notes of straw, thistle and artichoke. Particularly fruity and mildly spicy aroma. Color, initially green, becomes straw yellow to golden with ripening, while the berry reaches 12-15 cm in length.<br\/>Also known by the name &#8220;Peruvian yellow chile&#8221; because it grows wild in the mountains of Peru but is also found in Bolivia. Use in sauces to accompany fish dishes: just add a teaspoon of chili, a pinch of salt and a few drops of lemon and mix well with extra virgin olive oil. Or add it to mango and yellow bell pepper salsa: just blend the pulp raw and salt lightly.<br\/>Other varieties: Aji Criolla Sella, Aji Crystal, Aji Norte\u00f1o, Aji Omnicolor, Aji Orange, Aji Pineapple, Aji puca-uchu, \u00d1ora aji, Aji Habanero     <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-jalapeno-in-polvere-bio-12gr\"><u>JALAPENO<\/u><\/a> (Capsicum annuum species)<br\/>Pungency: 4\/10 &#8211; 4,000 to 10,000 SHU.<br\/>Fresh Jalape\u00f1o has floral and fruity hints of green apple as well as vegetal hints typical of bell bell pepper. The fruit is 4 to 10 cm long and can be eaten while still green or when it reaches full ripeness and turns bright red. Native to South America, it is named after Jalapa, capital city of the state of Veracruz in southern Mexico.<br\/>Very versatile in cooking. Great in guacamole sauce, with gazpacho, grilled pork or in vegetable and legume soups. A vinaigrette with jalape\u00f1o is perfect with any catch, including oysters.<br\/>The combination with chocolate and vanilla bean is extraordinary. Chocolate, chili and vanilla go together perfectly.     <br\/><br\/>CAIENNA (Capsicum annuum species)<br\/>Hotness: 4\/10<br\/>The classic bright ruby-red chili pepper and is definitely the best known. Its berry is thin, about 8-10 cm long, although easy to find its curled fruits.<br\/>It has the fresh flavor of raw green bell pepper, typically herbaceous and slightly citrusy, with returns of blond tobacco and sun-dried tomato. Frequent in Cajun and jambalaia cooking. Used for red sauces, peperonata, spaghetti with red bell pepper and anchovies, try it in caponata.   <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-scotch-bonnet-in-polvere-bio-12gr\"><u>SCOTCH BONNET<\/u><\/a> (Capsicum chinense species)<br\/>spiciness: 6\/10 &#8211; up to 350,000 SHU.<br\/>Also known by the names Boabs Bonnet, Scotty Bons, Bonney Pepper or Caribbean chili pepper. In fact it is found mainly in the Caribbean islands, and in Guyana, the Maldives Islands and West Africa. It is also renowned for its resemblance to a Scottish &#8220;tam o&#8217;shanter&#8221; beret-like hat. Usually red or yellow in color.<br\/>Its scent is very fruity reminiscent of yellow apple, of cherries, but also of green tomato notes. It is very versatile in its use, especially in our Mediterranean cuisine: from parmigiana to savory pies, vegetables and ravioli stuffed with vegetables, with spaghetti with bottarga. Also in red meat dishes, or in fish soups. Delicious with chocolate pralines and other cocoa dessert preparations when used in small doses.      <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-habanero-red-savina-in-polvere-bio-12gr\"><u>HABANERO RED SAVINA<\/u><\/a> (Capsicum chinense species)<br\/>Pungency: 6\/10 &#8211; around 600,000 SHU<br\/>Commonly called just Habanero, it has Caribbean origins and is grown in South America (Mexico) and the southern U.S. (California and Texas) and is also known by the names &#8220;Dominican Devil&#8217;s Tongue&#8221; and &#8220;Ball of Fire.&#8221; The fruit is shaped like a lantern with an elongated tip; when young it is green and as it ripens it takes on a deep orange color to a characteristic deep red.<br\/>It has a fruity scent of ripe apricots. In the powdered version it also acquires floral hints, black tea and some spicy notes similar to coriander seeds.<br\/>Ideal use in fish stews, marinating meats and sauces, and thanks to its floral notes it expresses itself well in the preparation of desserts, especially with cocoa: dark chocolate, creams, hot chocolate with the addition of cinnamon.<br\/>The Habanero family has many variations: Red Savina, Chocolate (the most fragrant), Fatali, White and the Orange.  <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-naga-morich-in-polvere-bio-12gr\"><u>NAGA MORICH<\/u><\/a> (Capsicum chinense species)<br\/>Pungency: 8\/10 &#8211; exceeds even 1,000,000 SHU.<br\/>Naga Morich is native to a vast region in the foothills of the Himalayas between Indian Assam and Bangladesh. In Sanskrit, &#8220;naga&#8221; means &#8220;cobra,&#8221; and like the bite of that snake, the refined and complex burning it develops in the mouth is not felt immediately, but only after a few seconds: 5 to 7. It has the distinction of being one of the hottest chilies in the world; it is not extreme, but rather high in hotness.<br\/>The berry is conical in shape, rounded at the end, up to 4cm long by 2cm wide. The color of the ripe fruit is bright red. It has an herbaceous and fruity aroma reminiscent of green lemon peel and tropical woods. The spicy phase occurs late and is accompanied by moderate vegetal notes and slightly buttery sweet hints.<br\/>Perfect for enhancing dishes with complex flavors, such as slow-cooked meat roasts and ragouts. Ideal in exotic sauces.      <\/p>\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" height=\"347\" src=\"https:\/\/www.tooscans.it\/Resources\/images\/peperoncini-erotico.jpg\" width=\"488\"\/><\/p>\n\n<p class=\"wp-block-paragraph\">BHUT JOLOKIA (Capsicum chinense species)<br\/>Pungency: 8\/10 &#8211; 1,000,000 SHU<br\/>Native to northeastern India and neighboring Bangladesh, it is considered one of the one of the hottest varieties in the world. The fresh fruit has a rounded conical shape at the end about 4cm long by 2cm wide. The young, green fruit and as it ripens it takes on a deep orange to deep red color due to its high carotenoid content.<br\/>In the Assamese language &#8220;bhut&#8221; means &#8220;ghost,&#8221; hence in English Ghost Chili. It is also known by other names such as Bih Jolokia (poisonous chile) or Naga Jolokia, where naga in Sanskrit identifies the cobra snake, probably because the heat it develops in the mouth strikes like a snake.<br\/>It has intense hints of red fruits and Indian curry-type spice blends, with reminiscences of sweet smokiness, so that it is very well suited to stewed meats and all exotic sauces used to season even vegetable preparations and soups.   <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-habanero-chocolate-in-polvere-bio-12gr\"><u>HABANERO CHOCOLATE<\/u><\/a> (Capsicum chinense species)<br\/>spiciness: 8\/10 &#8211; 350,000 UHS<br\/>It is called &#8220;Chocolate&#8221; because of its fruit that turns from green to dark brown as it ripens. Of Jamaican origin it is also known as Blak Congo. Under favorable climatic conditions, the plant can reach over 2 meters in height, and its fruits are lantern-shaped, about 4-6cm long and 2.5cm to 5cm wide. It ripens later than other chilies.<br\/>It has an herbaceous flavor with notes of toast, saltiness, olive paste and sweet hints of wood, mahogany. Although it belongs to the Habanero family, it does not have a strong spiciness, but it has the extraordinary property of enhancing the flavors of the dish with which it is paired.<br\/>It goes perfectly with many recipes. Especially to soups with tomato and seafood, vegetable flans, ribollita, carbonara, chianina stew, pigeon or mixed grills. Also as the name suggests it is perfect paired with chocolate, so sacher cake, brownies or chocolate truffles with Habanero Chocolate are a must try!      <br\/><br\/>HABANERO FATALI (Capsicum chinense species)<br\/>Hotness: 8\/10<br\/>Native to Mexico and the Caribbean. Its berry is green and at late ripening turns yellow. Elongated shape thinner at the apex, reaching 8.5 cm long by 2.5 cm wide. Like other Habanero peppers it possesses a very intense and unmistakable fragrance: it comes from the fusion of more than 180 essential oils it contains. Very complex scent of yellow bell pepper, vanilla, balsamic herbs, leather, wax and sage. With accentuated spiciness and hints of tropical fruit, papaya.<br\/>Use Habanero Fatali chili rather as a spice: with seafood salads, boiled fish with mayonnaise, pistachio spaghetti, peccheri with ricotta, Even spaghetti aglio, olio e peperoncino, in jams or pecorino fondue. Also try it with vegetable pies, pigeon ragout or added in a small dose to dark chocolate pralines.      <br\/><br\/>SEVEN POD (Capsicum Annuum species)<br\/>Hotness: 10\/10<br\/>It comes from the Chaguanas area in Trinidad and is similar in shape to Naga Morich but with lots of placenta. The ripe fruit found in various colors. Intense fruity aroma of cocoa butter, blond pipe tobacco and Tuscan cigar. Immediate but manageable spiciness, very persistent. Excellent with game in tomato-free cooking, on blue cheeses and dark chocolate.    <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-carolina-reaper-in-polvere-bio-12gr\"><u>CAROLINA REAPER<\/u><\/a> (Capsicum chinense species)<br\/>Pungency: 10\/10 &#8211; up to 2,200,000 SHU<br\/>Deep red color and round shape. Its lower end protrudes with a small tail resembling that of a scorpion. In 2013 it was officially proclaimed the hottest chili pepper in the world, thus entering the Guinness World Record.<br\/>Extremely spicy on the palate, with a fruity taste with hints of chocolate and cinnamon. In the mouth, it gradually releases a very long hot sensation that descends to affect the nose and throat. In cooking, it should be used in moderation and when combined wisely, enhances the flavor of barbecued meats, stewed game, pizza and spaghetti. It is ideal for making exotic sauces and those intended for BBQ.     <br\/><br\/><a href=\"https:\/\/www.tooscans.it\/it\/peperoncino-trinidad-scorpion-moruga-yellow-in-polvere-bio-12gr\">TRINIDAD SCORPION MORUGA YELLOW<\/a> (Capsicum chinense species)<br\/>Hotness: 10\/10 &#8211; up to 2,000,000 SHU<br\/>Native to the Moruga district of the island of Trinidad and Tobago. It has a deep yellow color, round shape that has a small tail at the base resembling that of a scorpion. It is considered among the 5 hottest chili peppers in the world.<br\/>In powder form it recalls sweet notes of prune, cocoa tobacco and vanilla with vegetal reminiscences of pickled olives. It is well suited for making exotic sauces to accompany mixed salads with fruit, roasted fish, boiled chicken, cold pasta and couscous, mango salsa with yellow bell pepper.   <br\/><br\/>TRINIDAD SCORPION (Capsicum chinense species)<br\/>Hotness: 10\/10 &#8211; minimum 1,500,000 SHU<br\/>Native to the Moruga district of the island of Trinidad and Tobago (Lesser Antilles archipelago). The fruit is characterized by the typical pointed outgrowth (hence the name Scorpion) and has a bright orange-red color. Before the Carolina Reaper took away its title (March 2011), it was considered the hottest chili pepper in the world.<br\/>The Trinitad Scorpion has very intense fruity and vegetable aromas that are sometimes reminiscent of tomato paste, cooked fruit, and caper brine. It goes well with exotic sauces blended with other spices or with BBQ sauces to enrich grilled fish and red meat with fire. Also excellent for flavoring stews, especially game stews in combination with juniper and bay leaves.    <br\/><br\/>NAGA CHOCOLATE (Capsicum chinense species)<br\/>spiciness: 10\/10<br\/>Also called the Black Fire, it belongs group of Nagas with the characteristic that in addition to being very spicy it is very versatile in cooking. On its own it has a strong and bitter taste, combined with sauces, braises, roasts and even desserts it reveals an unexpected &#8220;sweet&#8221; spiciness. <br\/><br\/>NAGA YELLOW (Capsicum chinense species)<br\/>Pungency: 10\/10<br\/>It has a cone-shaped, rounded berry at the end up to 4cm long by 2cm wide. Mature color is deep yellow. Vegetable-like flavor of yellow bell pepper and yogurt. On entering the mouth it has a sweet sensation and then manifests a very sharp spiciness with notes of straw and dry hay.   <br\/>Pair with mixed boiled fish with mayonnaise and mustard, parmesan and chianina ravioli with salted butter and scorzone, or stews of chianina steak with saffron rice, and carbonara.<br\/> <br\/>Among the various trace elements, chili peppers contain Vitamin A, which helps keep the eyes, hair and skin in perfect health, and above all contains Vitamin C, which not only stops the spread of free radicals, but is useful and necessary for strengthening the barriers of the immune system, lowering the risk of cancer occurrence by inhibiting the synthesis of carcinogens. In addition, recent studies scientifically confirm that employing the use of chili peppers in our diet at least 4 times a week halves the risk of heart attack. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are 280 varieties of chilies and peppers between domesticated and wild ones. The main domesticated species most cultivated in today&#8217;s days are: Capsicum annuum (149 varieties) the Italian sweet bell pepper and is the most cultivated in the worldCapsicum baccatum (22 varieties) typical of Bolivia and Peru, medium pungencyCapsicum chinense (62 varieties) the hottest&#8230;<\/p>\n","protected":false},"author":3,"featured_media":489571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[334],"tags":[],"class_list":["post-490221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-style-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chillies varieties - Tooscans<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tooscans.it\/en\/2024\/08\/23\/chillies-varieties\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chillies varieties - Tooscans\" \/>\n<meta property=\"og:description\" content=\"There are 280 varieties of chilies and peppers between domesticated and wild ones. The main domesticated species most cultivated in today&#8217;s days are: Capsicum annuum (149 varieties) the Italian sweet bell pepper and is the most cultivated in the worldCapsicum baccatum (22 varieties) typical of Bolivia and Peru, medium pungencyCapsicum chinense (62 varieties) the hottest...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tooscans.it\/en\/2024\/08\/23\/chillies-varieties\/\" \/>\n<meta property=\"og:site_name\" content=\"Tooscans\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-23T16:59:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-06T14:21:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tooscans.it\/wp-content\/uploads\/2024\/08\/peperoncini-variet.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"2443\" \/>\n\t<meta property=\"og:image:height\" content=\"819\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"adrianacongegni\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"adrianacongegni\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/2024\\\/08\\\/23\\\/chillies-varieties\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/2024\\\/08\\\/23\\\/chillies-varieties\\\/\"},\"author\":{\"name\":\"adrianacongegni\",\"@id\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/#\\\/schema\\\/person\\\/6ee1a1171ebb8baa99f0ae2c3e625bcd\"},\"headline\":\"Chillies varieties\",\"datePublished\":\"2024-08-23T16:59:43+00:00\",\"dateModified\":\"2024-11-06T14:21:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/2024\\\/08\\\/23\\\/chillies-varieties\\\/\"},\"wordCount\":2202,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/2024\\\/08\\\/23\\\/chillies-varieties\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tooscans.it\\\/wp-content\\\/uploads\\\/2024\\\/08\\\/peperoncini-variet.webp\",\"articleSection\":[\"Style\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.tooscans.it\\\/en\\\/2024\\\/08\\\/23\\\/chillies-varieties\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/2024\\\/08\\\/23\\\/chillies-varieties\\\/\",\"url\":\"https:\\\/\\\/www.tooscans.it\\\/en\\\/2024\\\/08\\\/23\\\/chillies-varieties\\\/\",\"name\":\"Chillies varieties - 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