CULINARY INFO
Chillies

Chiles, chillis or chillies?
All are accepted spellings, but in real terms 'chile' is the name of the plant, chilli is the name of the Mexican dish.

Capsaicin
Also spelled capsaicine, CAPSAICIN is the most abundant of the pungent principles of the chile pepper (Capsicum).It is one of several organic nitrogen compounds in a pungent lipid group known as capsaicinoids. These compounds are generally concentrated in the placenta to which the seeds are attached. A smaller amount is found in the veins or white lines running from the top of the pepper to the bottom. The seeds contain only a small portion of capsaicin.

Capsaicinoids
A group of chemicals called CAPSAICINOIDS are responsible for the heat in chile peppers. Each one produces a slightly different burn. The hottest and most famous of the five is called capsaicin. This is the magic bullet that produces the sensation of fire in your mouth. When the fire hits, your mouth sends a signal to your brain that signals the release of natural pain relievers, which we all love. The amount of capsaicin in a hot pepper is expressed in Scoville Units.

Capsicum
The genus CAPSICUM is in the nightshade family (Solanaceae) as is the potato, tobacco, petunia and others. Native to Central and South America and widely cultivated throughout the world, the genus Capsicum consists of perennial herbaceous to woody shrubs. Although there are many wild Capsicum species, only five are domesticated.<

Colour
In all shades of brilliant red, yellow, green, purple, orange and brown, the colour of chile peppers is important both gastronomically and aesthetically. As a pepper ripens, its colour changes and its distinctive flavour develops, reaching its peak at maturity. Generally peppers start out green, ripen red and dry to brown but there are many variations depending on the pepper.

Cultivars
A cultivar is an organism or hybrid that has originated and persisted under cultivation. The word comes from "cultivated variety" and is abbreviated as "cv." Each cultivar must be named in conformance with the International Code of Nomenclature of Cultivated Plants and that name comes after its scientific name, regulated be the International Code of Botanical Nomenclature (i.e. Capsicum frutescens cv. 'Tabasco')

What makes chillies so hot?
A chilli's heat level is rated by Scoville Units, which is a measurement of the level of capsaicin in the fruit of a plant from the Casicum genus. It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you're in pain. The brain responds by releasing substances called endorphins, which are similar in structure to morphine. A mild euphoria results, and chillies can be mildly addictive because of this hot pepper "high".

The reason for removing the seeds is that they will only add the intensity of the heat and biting into a seed can be an uncomfortable experience.

In order to douse the heat when eating chilli peppers, try drinking milk or eating ice cream or yoghurt. These dairy products are especially effective at breaking down the Capsaicin oils, which are not soluble in water.

Generally red fresh fruit are 2-3x hotter than green fruit, and dried pods are 2-10x hotter than fresh pods.

Hotness Scales
The most accepted method is the Scoville scale. This unit of measurement has an interesting history. In 1912, Wilbur Scoville devised the Scoville Organoleptic Test to measure the heat levels of chillies. This test was a comparative taste test that was at best subjective. It used human testers whereby a measured sample was diluted with sugar water until hotness could not be detected anymore. As an example, if the sample is 1 cup of chile product and after diluting with 3,000 cups of sugar water, hotness cannot be detected, the Scoville rating is "3,000".

Today a more sophisticated method, liquid chromatography, is used to determine capsaicin levels, but follows a very similar measurement. However, in honour Dr. Wilbur the unit of measure is still the Scoville, while still measured in the 1000's these are then shortened to 1 - 10 scale. This table may need to be updated as growers are always endeavouring to produce chillies that are 'off the scale' like the Red Savina; which has a rating of 350,000 - 570,000.



Scoville Scale/Units

Scoville Units		Scoville #
100 - 500		1
500 - 1,000		2
1,000 - 1,500		3
1,500 - 2,500		4
2,500 - 5,000		5
5,000 - 15,000		6
15,000 - 30,000		7
30,000 - 50,000		8
50,000 - 100,000		9
100,000 - 300,000		10
16,000,000		Pure Capsaicin

Although the capsaicin level can vary from plant to plant, listed below is an approximate scale for several variety of chillies:

Chile	Scoville Units	Scoville #
Cherry, Mexi-Bells, Peperoncini	100 - 500	1
Anaheim, Big Jim, Mulato, New Mexico	500 - 1000	2
Ancho, Espanola, Negro, Pasilla, Poblano	1000 - 1,500	3
Cascabel, Rocotillo, Sandia	1,500 - 2,500	4
Guajillo, Jalapeno, Mirasol	2,500 - 5,000	5
Chipolte, Serrano, Yellow Wax	5,000 - 15,000	6
De Arbol	15,000 - 30,000	7
Aji, Cayenne, Pequin, Tabasco	30,000 - 50,000	8
Santaka, Tepin	50,000 - 100,000	9
Thai	100,000 - 200,000	10
Habanero, Scotch Bonnet	200,000 - 300,000	10
Habanero, Scotch Bonnet	350,000 - 570,000	10

The Redwood City Seed Company Hotness Scale
The scale used by this company is very similar to the Scoville scale and included here as a matter of interest

(f=fresh pods; d=dried pods)

Chile	Scoville #	Scoville units	Redwood Co.
Aci sivri			500f
Aji brown	8		3,500d
Aji rojo	8		3,500d
Aji yellow	8		3,500d
Almapaprika			55f
Anaheim	2-3		55f
Ancho Mexican Large	3-5		135f
Azr
Bell peppers/capsicum	0	0	0
Big Jim	2
Cabai Burong
Cascabel	4
Cayenne	8
Chilaca	3-4
Cherry	1
Chipotle	6
Chimayo
Cobra
Dagger pot
De Arbol	7		8,000d
Demre
Espanola	3
Guajillo	5		1,300d
Habanero	10		10,000d
Indian PC1			2,500
Jalepeno	5.5
Japones			16,000
Manzano	6-8
Merah			10,000f
Mexican Negro
Mexi-bells	1
Mirasol	5
Mulato	2-4
Negro	3
New Mexico	3-5
Pasilla	3-5
Peperoncini	1
Pequin	8		20,000d
Poblano	3
Punjab small hot			13,300d
Pusa jwalla
Red chilli			10,000f
Rocotillo	4
Rocoto	6-8
Sandia	4
Santa Fe grande
Santo Domingo Pueblo
Santaka	9
Scotch bonnet	10
Serrano	7
Tabasco	8-9
Tepin	9
Thai	9-10
Trupti
Yatsufusa			5,700f
Yellow wax	6-7
Zimbabwe bird			19,500d

Common types of chillies
Most chillies are known by several names depending on how they are ripened, processed, sold, bought. It may take on a different name once it has been fully ripened, dried etc.

Anaheim	Scoville heat rating Colour Shape Size Notes	2-3 Green or red Elongated to a tip 5-7cm A mild chilli that may be used liberally, excellent when pickled whole, stuffed, roasted, chargrilled or deep-fried for tapas
Ancho Mexican Large	Scoville heat rating Colour Shape Size Notes	3-5 Dark brick red Oval 10-13cm length This is a Poblano chilli that has been ripened red and dried
Cayenne	Scoville heat rating Colour Shape Size Notes	8 Green but ripens to red Long and thin 10cm Mostly used in the dried or powdered form
Chilaca	Scoville heat rating Colour Shape Size Notes	3-4 Deep emerald green but ripens to a glossy deep purple/black Elongated and twisted Up to 20cm When dried it becomes known as a 'Pasilla' chilli
Habenero	Scoville heat rating Colour Shape Size Notes	10 Dark olive green ripening to a bright orange, red and finally a dark, deep red Bulbous 3cm Use with caution! When dried it retains it name but the heat will intensify further
Jalapeno	Scoville heat rating Colour Shape Size Notes	5.5 Unripe: a deep olive green ripening to a sparkling red with creamy mottling Plump, oval ? Used fresh, pickled or dried (chipotle). Flavour is best enhanced when hot smoked
Manzana	Scoville heat rating Colour Shape Size Notes	6-8 Golden yellow, ripening to a bright red Round bulbous 2.5 to 10cm Contains black seeds, it is also known as 'gringo huanuchi' : considered hot enough to kill a 'gringo' (westerner)
Mulato	Scoville heat rating Colour Shape Size Notes	2-4 Chocolatey black Oval 10 - 15cm This is a Poblano chilli that has been ripened to a deep chocolatey black and dried. The larger are considered the better and is the quintessential chilli for the Mexican 'mole'.
New Mexico	Scoville heat rating Colour Shape Size Notes	3-5 A deep leafy green ripening bright yet dark red Elongated and twisted, with a rounded tip 5-7cm Best when roasted prior to using
Pasilla	Scoville heat rating Colour Shape Size Notes	3-5 Deep emerald green but ripens to a glossy deep purple/black Elongated and twisted Up to 20cm A much preferred dried 'Chilaca' chilli. It is highly prized by Mexicans for use in their 'mole' dish. Quite mild, yet aromatic. The seed end is best removed as this can be very hot
Poblano	Scoville heat rating Colour Shape Size Notes	3 The deepest almost perfect emerald green (finally ripening to a deep purple almost black An elongated, pointed capsicum/bell pepper 10 - 13cm Never used raw, it is always cooked or roasted. Has a slightly aniseed flavour, best roasted where it gives a full smoky, earthy flavour. For best use and maximum flavour, the seeds should be removed
Rocotillo	Scoville heat rating Colour Shape Size Notes	7-8 Green or red Round but tapers to a sharp, abrupt point 3-4cm diameter Best used for seafood dishes such as 'ceviche'
Serrano	Scoville heat rating Colour Shape Size Notes	7 Green to bright red when ripened Bullet 2-3cm Thick fleshed, which will become paper thin, the flavour and heat intensifies when dried (Serrano sec)
Tabasco	Scoville heat rating Colour Shape Size Notes	9 Lime/yellow to orange to red as it ripens Bullet 5cm Often confused for the Thai chilli. Famous for its use in the 'Tabasco sauce' by McHilleney's.
Thai	Scoville heat rating Colour Shape Size Notes	7-8 Lime/yellow to orange to red as it ripens Bullet with a pointed tip 4cm Often confused for the Thai chilli. Famous for its use in the 'Tabasco sauce' by McHilleney's.