How Hot is That Chili?

Chili peppers are found in most of the cuisines these days. It belongs to the nightshade families which include tomatoes, potatoes, and eggplant. There are literally hundreds of chili pepper varieties available ranging in all sizes, shape, and colors. Capsaicin is the ingredient found in chili responsible for its hotness level and measured by Scoville Heat Units, or SHU. Capsaicin is varies from the mildly sweet, slightly hot Anaheim pepper to the fiery burn of Habanero. The hottest pepper on the record is the Carolina Reaper with a Scoville rating of more than 1.5 million units (a mild jalapeño has a score of 2,500 to 5,000 units).

Capsaicin stimulates the release of endorphins (natural pain and stress fighter) to give us the feeling of "chili pepper high". It also help with curbing appetite, and slightly boosting metabolism and fat oxidation. Contrary to popular beliefs that capsaicin is located in the seeds, it is actually present in the rib of the pepper. One way of cooling down the burning is drinking milk, eating dairy products, bread or rice. Water has little effect on the ceasing the burn.

In term of nutrient content, chili pepper is a good source of beta carotene, potassium and vitamin B6. Also, They are high in vitamin C, and has good amount of vitamin K as well.

Some common used peppers:

Aji Amarillo: It has a unique fruity flavor and a spicy heat that ranges from medium to hot.

Anaheim: named after the city Anaheim in California. They are on the mild side of hotness.

Ancho: aromatic, earthy, fruity flavor laced with hints of chocolate or coffee. Widely used in Mexican cuisine. They are high in Iron content too.

Banana pepper: or Hungarian Wax pepper. They are widely sweet or hot. Usually pickled or used as garnish.

Bell pepper: have zero capsaicin. they are high in vitamin C and a good source of beta carotene. Because they are harvested early they have low nutrients content.

Cascabel: this chili has a rich, nutty flavor with woodsy, smoky overtones and a medium heat. Often used in soups, salsa, and cooked dishes

Cayenne: they are extremely hot and pungent. They are often found whole in Hunan, Sichuan and Indian cuisines.

Cherry pepper: they range from mild to hot, and used mostly in pizzas, salad, or pickled.

Chili de arbole: they are small has a potent heat and used often in Mexican cuisine. They are found fed or dried.

Chipotle: these are the dried form of jalapeño. have smoky sweet flavor, and high in vitamin C and A.

Serrano: is similar to a jalapeño, but hotter. It is usually found in Mexican markets and sometimes in supermarkets, and is high in vitamins C and B6.