fresh red chile pepper
The fruit of plants originally from South and Central America. Chile peppers belong to the same family as eggplant, winter cherry, potato, tamarillo and tomato. The chile pepper is a pod that encloses multiple seeds inside its cavity. The different species of chile pepper have different sizes, shapes, colors and flavors.
Some chile peppers are green (jalapeño, serrano, poblano); others are coppery, purple or red (ancho, cascabel or cherry pepper, cayenne pepper, japone, hontaka, pasilla); others are yellow (caribe, guero). Some chile peppers are so strong that they cause tears when they are cut (guero, habanero, japone).
Cayenne pepper, originally from around the Cayenne River in French Guyana, is a powder of dried red chile peppers with a very hot taste. Its rather small fruits are elongated and thin. Greatly used in Latin America and India, it is used to make Tabasco® sauce, chili powder and curry mixes.
Paprika is a powder made from dried red peppers that grow on a shrub originally from America. The sweeter version of this spice occupies a very important place in Hungarian cuisine. Smoky Spanish pimentón is a key ingredient in chorizo sausage and on everything from eggs to sauces. Its color and flavor can vary (check the label).
Harissa is a condiment based on chile peppers that is especially enjoyed in the Middle East and North Africa; it is the national condiment of Tunisia. It contains a purée of small red chile peppers, cayenne pepper, oil, garlic, coriander, mint leaves, caraway and sometimes several other spices.
Chili powder is a mixture of spices based on dried ground hot peppers originally from Mexico. It can contain black pepper, cumin, oregano, paprika, clove and garlic. The heat of the peppers determines the strength of the seasoning.
Tabasco pepper is a variety of chile pepper that has given its name to a very hot sauce originally from America.
Buying
Choose: fresh or dried chile peppers that are well colored with shiny skin that has no marks or soft spots. Ground chile peppers should have an even color and good aroma. Dried whole chile peppers are often wrinkled, which is normal.
Preparing
Avoid touching the face, lips and eyes when cutting up chile peppers, as it can cause irritations. Simply handling chile peppers can cause tears due to the capsaicin, which is highly volatile; wash hands with soap and clean the knife and chopping board in hot water. If your hands are very sensitive, wear gloves.
If you wish to reduce the heat of chile peppers, do not use the seeds or white membranes from inside the pepper. Chile peppers can be soaked in cold water with a little vinegar for 1 hr.
Storing
At room temperature: keep chili powder in an airtight container, in a dark, dry and cool place; Tabasco® sauce, indefinitely.
In the fridge: unwashed chile peppers, 1 week, in a paper bag; paprika powder in an airtight container; opened containers of harissa.
In the freezer: grill or blanch (3 min) chile peppers, then peel.
Chile peppers can be marinated or dried.
Dried chile peppers will keep for 1 year.
Cooking
Use chile peppers in small doses, as their flavor develops during cooking. A "safe" way of giving a chile flavor to a dish consists of sautéeing a chile pepper in oil and then using the oil for cooking.
Do not heat paprika for too long, to prevent it losing its flavor and color.
Nutritional Information
| fresh, whole | |
| water | 88% |
| protein | 2 g |
| fat | 0.2 g |
| carbohydrates | 9.6 g |
| fiber | 1.8 g |
| calories | 40 |
| per 3.5 oz/100 g | |
The proportion of various nutrients is strongly influenced by the variety. Red chili peppers generally contain more vitamin A and vitamin C than green chile peppers.
Their heat comes from capsaicin. This substance stimulates the production of saliva and activates digestion. To soften its hot taste in the mouth, have some yogurt, milk, bread, cooked rice, sugar or candy, rather than water.
Serving Ideas
Chile peppers are used dried, marinated or cooked, then made into a paste so that they mix through foods more evenly. In China, a red chile paste with salt and oil called öt is served with numerous dishes. Ground chile pepper is used as an ingredient in curry powders and ketchups.
A pinch of cayenne pepper is usually enough to season a whole dish. It is used to flavor appetizers, soups, butter or cream sauces and main dishes with crustaceans or eggs.
Paprika and chili powder are used to flavor and color rice, pasta dishes, sauces and potato salads. Paprika is used with eggs, poultry, seafood, mayonnaise and cheese dips or fresh cheeses. It is an essential ingredient in goulash, a Hungarian beef stew.
Harissa is an essential ingredient in couscous. It enhances the taste of soups, salads, meats, fish, stews, rice, sauces, mayonnaises and eggs. It is used as is or blended with some stock or olive oil and lemon juice. Use in moderation, if not accustomed to its strong flavor.
Tabasco® sauce flavors soups, vinaigrettes, sauces, dips, mixed salads, beans, lentils, stews, meat, poultry and seafood. One to three drops is enough to season a whole dish.
dried chile peppers
fresh green chile pepper
bird's eye chile pepper
chili powder
paprika
harissa
paprika pepper
crushed chile peppers
serrano pepper
Tabasco® sauce
tabasco pepper
jalapeño pepper
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