{"id":2634,"date":"2024-07-11T00:14:47","date_gmt":"2024-07-11T08:14:47","guid":{"rendered":"https:\/\/aladaymobilemedia.com\/?p=2634"},"modified":"2024-07-11T00:14:47","modified_gmt":"2024-07-11T08:14:47","slug":"peppers-peppers-and-more-peppers","status":"publish","type":"post","link":"https:\/\/aladaymobilemedia.com\/de\/peppers-peppers-and-more-peppers\/","title":{"rendered":"Peppers, Peppers and More Peppers!"},"content":{"rendered":"

This article is courtesy Lake Tahoe Markets it is not mine. The author of this article is at the bottom. However, if you do want to know something about peppers feel free to leave me a message via speak pipe\u00a0 or email me @ aladayllc@gmail.com with PEPPERS in the subject line, I’ll get back to you soon as I can.<\/p>\n

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Courtsey Lake Tahoe Markets<\/figcaption><\/figure>\n

As I do have a vast knowledge of peppers as I love to eat them.<\/p>\n

There are so many types of peppers. Some are easy on the taste buds; others are a mild form of torture. While technically, peppers and chiles don\u2019t exactly bring the sweet, juicy flavors you expect from berries in the summertime. Instead, they challenge our taste buds to live on the edge.<\/p>\n

Peppers thrive in the summertime when they can soak up the heat and enjoy dry weather. They like to live in heat, produce heat, and bring the heat to our kitchens.<\/p>\n

Bell peppers<\/strong>\u00a0are sweet and they can be eaten raw with hummus (or other dips) or cooked into stir-fries. They\u2019re available in red, green, orange, and yellow. Sometimes they\u2019re dried and ground into paprika. 0 Scoville Heat Units (SHU)<\/p>\n

Shoshito peppers\u00a0<\/strong>are often roasted and blistered. Once charred and drizzled with oil or sauce, they make a great appetizer on their own. But beware, eating them is a gamble. It\u2019s a mostly tame pepper, but there is usually one spicy shishito in the bunch. You just don\u2019t know which one until you bite into it. SW50 to 100 Scoville Heat Units (SHU)<\/p>\n

Banana peppers\u00a0<\/strong>are another sweet pepper often used on deli sandwiches. They\u2019re also good in salads (you\u2019ll usually see them in antipasto at Italian joints) and on pizza. They have a little more tang to them than bell peppers. 0 to 500 Scoville Heat Units (SHU)<\/p>\n

Sweet Italian peppers (pepperoncini)\u00a0<\/strong>are often confused with banana peppers, the two look and taste very similar and can almost always be used interchangeably. Pepperoncinis just bring a little more tang. They aren\u2019t spicy.\u00a0 100 to 500 Scoville Heat Units (SHU)<\/p>\n

Pimento peppers,\u00a0<\/strong>often referred to as\u00a0cherry peppers,<\/em>\u00a0are a key ingredient in pimento cheese. A great candidate when stuffing peppers, as they not spicy and fall in second to the lowest tier of the Scoville scale. 100 to 500 Scoville Heat Units (SHU)<\/p>\n

Poblano peppers\u00a0<\/strong>have mild to medium heat, one step up from the banana peppers and pimentos. When fresh, roasting is a popular cooking method. They\u2019re also the pepper of choice in chile relleno.\u00a0 1,000 to 1,500 Scoville Heat Units (SHU)<\/p>\n

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Courtesy Aladay Organic Farms<\/figcaption><\/figure>\n

When you see canned green chiles, they\u2019re likely\u00a0Anaheim peppers<\/strong>. They\u2019re lower on the heat scale than habaneros, more comparable to a poblano. But there is a hotter strain of the Anaheim pepper that originates in New Mexico: hatch chiles. 500 to 2,500 Scoville Heat Units (SHU) <\/em>One of the more tastier chilies on the market they were specifically designed by New Mexico state to grow in the area of Hatch New Mexico.<\/p>\n

Just a bump up from Anaheim and poblano peppers,\u00a0jalapeno peppers<\/strong>\u00a0start to bring the heat. As one of the more common peppers to cook with, they go great in everything from chilis and soups to salads. A chipotle pepper is simply a smoked jalapeno pepper. 2,500 to 8,000 Scoville Heat Units (SHU)<\/p>\n

Fresno peppers\u00a0<\/strong>are similar to jalapeno peppers, but a bit spicier, and sweeter. They are glossy, firm, and medium thickness in flesh.\u00a0 Great for Latin dishes like stews, soups, dips, or fire roasted. 2,500 to 10,000 Scoville Heat Units (SHU)<\/p>\n

Yellow chili peppers\u00a0<\/strong>are sweet peppers that can range from very mild to hot. They have thick flesh, bright yellow in color, smooth texture, and shiny surface. They can be stuffed and cooked, roasted, seared on the grill, pickled, or chopped up raw for salads and crudites.\u00a0 100 to 15,000 Scoville Heat Units (SHU)<\/p>\n

Serrano peppers<\/strong>\u00a0are hotter than jalapenos but not as hot as habaneros. Like jalapenos, they\u2019re sometimes minced and used in salsa and guacamole.\u00a0 8,000 to 22,000 Scoville Heat Units (SHU)<\/p>\n

Habaneros<\/strong>\u00a0smoke jalapenos on the heat scale. Under the ghost pepper, they\u2019re one of the hottest widely available peppers. Underneath all that heat, they have hints of sweetness. 100,000 to 350,000 Scoville Heat Units (SHU)<\/p>\n

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Courtesy Aladay Organic Farms<\/figcaption><\/figure>\n

Ghost pepper<\/strong>\u00a0are not as lethal as the Carolina Reaper, but they\u2019re comparable to the Komodo dragon pepper. Lose a bet and the punishment just might be eating a ghost pepper. 1,000,000 Scoville Heat Units (SHU)<\/p>\n

Carolina Reaper\u00a0<\/strong>are almost the closest you can get to eating pepper spray. It\u2019s not widely available. 1,000,000 to 2,000,000 Scoville Heat Units (SHU)<\/p>\n

Dragon\u2019s Breath peppers\u00a0<\/strong>are arguably the hottest pepper there is. It\u2019s also one of the smallest peppers. They pack so much heat into about a half inch that they\u2019re not commercially available at all and not recommended for eating.\u00a0Please note<\/em>,\u00a0no official testing<\/a>\u00a0lab has backed up its claim to be 2,480,000 Scoville Heat Units (SHU)<\/p>\n

The\u00a0Scoville heat unit scale<\/a>\u00a0rates how spicy peppers and pepper-based products (like hot sauce and chili powders) are. It starts at zero units with the bell pepper and goes up to 16 million units, which is pure capsaicin. Most commercially available peppers don\u2019t crack the 300,000 to 500,000 range, but a few of them are in the millions.<\/p>\n

The exact nutrition of each type of pepper of course varies, but generally speaking, many are a great source of vitamin C. Many also provide a healthy amount of vitamin A. Capsaicin itself, the key element in peppers that makes them spicy, has been used medicinally for ages. However, peppers are also part of the nightshade family which is associated with inflammation. Those with autoimmune conditions may be advised to avoid them.<\/p>\n

Peppers are used in everything from sauces and condiments to spices and powders. You\u2019ll use these ingredients in dips, jellies, soups,\u00a0chili<\/a>, stews, stir-fries,\u00a0salsa<\/a>, and so much more. Some peppers are stuffed or charred and served as appetizers, while others are minced up so fine you might never know they\u2019re there.<\/p>\n

— Jessica Gavin<\/p>\n","protected":false},"excerpt":{"rendered":"

This article is courtesy Lake Tahoe Markets it is not mine. The author of this article is at the bottom. However, if you do want to know something about peppers feel free to leave me a message via speak pipe\u00a0 or email me @ aladayllc@gmail.com with PEPPERS in the subject line, I’ll get back to […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2634","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"translation":{"provider":"WPGlobus","version":"3.0.1","language":"de","enabled_languages":["en","es","de","fr","ru"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"es":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false},"fr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts\/2634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/comments?post=2634"}],"version-history":[{"count":1,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts\/2634\/revisions"}],"predecessor-version":[{"id":2639,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/posts\/2634\/revisions\/2639"}],"wp:attachment":[{"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/media?parent=2634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/categories?post=2634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/de\/wp-json\/wp\/v2\/tags?post=2634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}