For many years, peppers are used by indigenous and ancestral peoples in food, healing… Today, many studies prove the benefits for controlling the cholesterol, action anti-inflammatory and disease prevention. In addition, peppers are closely related to our culture in many recipes, right?
A very interesting curiosity is that peppers were classified more than 100 years ago by Scoville Scale, which measures, through dilution in a solution of water with sugar, how much burning can still be perceived. Some need 500 cups and others, very hot, up to 2 million. The component that defines this burning is the Capsaicin, present in the placenta, part that involves the seeds of the peppers.
As for the taste, not everyone is used to or likes to feel the burning of this spice very much. It is recommended that the quantities are reduced until the taste of the pepper can be felt in addition to the traditional traditional dish. And for that, we list the most used in Brazil and in the world, starting with least burned to the strongest. Enjoy and have fun!
Pepper pout ?
THE pepper pout it is suitable for beginners, after all, it has almost no burning. It is widely used in light recipes, can even be consumed pure and is great for preserving. The format is very small and with a small pout, as the name says. It goes very well with sweet and sour salads ?
Sweet pepper -️
This is very Brazilian, and as the name says it has a strong and very special aroma. THE smelling pepper it has a very light burning sensation, but you can still feel it getting too much. It is of Bahian origin and harmonizes well with fish fruits. Its shape is elongated but not so much.
Black pepper ?️
THE Black pepper, although it is popularly a pepper, it does not enter the Scoville Scale and is not from the same family as the others. This one doesn’t have Capsaicin and what makes it burn is another substance, called Piperine. That’s also why it doesn’t look much like the others. The burning is average, it can be used more freely in different dishes – but, put it slowly, ok?
Here on this link there is a recipe for tapioca dumpling that goes black pepper.
It has cheese balls and carbonara pasta with black pepper as well. Click here and here.
Jalapeño pepper ?️?️
THE jalapeno pepper, of Mexican origin, is slightly larger and widely consumed in natura, which is why it is famous for having a very fiery flavor, due to the amount we consume. The difference is that it has a lot of pulp, which is famous for the chipotle sauce. To identify it, just look for a very dense pepper, a little thicker and green.
Since we’re talking about Mexico, how about a guacamole? Click here. (we use black pepper, but it looks great with jalapeño)
Chili pepper ?️?️ dedo️
THE chili pepper it is one of the best known in Brazil and can be consumed in many ways: sauce, ground, dehydrated, preserved or fresh. It has a very burning sensation, but usually the seeds and placenta are removed which makes it easier to be consumed. The shape is very elongated, curved and in a very bright red tone.
Do you want to learn how to make a peppermint jelly? Click here.
Goat pepper ?
Now the stronger ones start (but not yet), for those who already have a more accustomed palate or who want to try new experiences. THE goat pepper it is Brazilian and used in sauces, dishes and preserves most commonly in the Midwest. It is easy to identify, it is yellow or red in a ball shape.
Tabasco pepper ??
You may have heard of that name in a sauce bottle in supermarkets or restaurants, right? THE tabasco pepper it is originally from North America and, for those who are not used to it, it can be quite strong. They are mostly used in portions or starters, with parsimony. The stems that accompany the fruit are wider and glued together. They are red when very ripe.
How about testing on some Mexican recipes? Click here.
Cayenne pepper ???
Also well known throughout the world, the cayenne pepper ends up being used more in sauces or as a dry condiment with great care, after all, it has a stronger flavor. Still, it is delicious in fish, chicken and salad. These are very red and thin ones.
Cumari pepper ?
Now the hottest ones start, to be consumed with great caution, ok? THE cumari is of northern origin in Brazil and to be consumed only as individual spices for those who like it a lot, putting it in sauces may not please some people. It is best suited to season rice and beans and they usually add that special touch.
Murupi pepper ??
Another one also of northern origin, the murupi have some variations. The larger ones are not as spicy, but the smaller ones are very hot and should also be used sparingly. To identify them they are green and quite wrinkled. They go well with fish.
Hot chilli pepper ???
If you like vatapá, tucupi and moqueca you must have already tasted the chilli pepper. Despite being very strong, it is widely used and is well liked, this because using it with caution guarantees a very appetizing flavor. It is very elongated and red in color when ripe.
Habanero pepper ☠️
If you are a brave person (and already have a keen taste for peppers), the habanero and to you! It is of Mexican origin and VERY spicy. The taste is sweeter, but still very fiery. The fruits are lantern shaped and can be yellow, red, green or orange.
Bonus: the hottest in the world ☠️☠️☠️
Let’s say we stop here, right? Unless you’re in the mood to try some varieties that are recognized with the world’s hottest peppers, even at Guinness Book. On the Scoville Scale they are over 1 million. They are known for Bhut Jolokia, Trinidad Escorpion and Carolina Reaper. If using, protect yourself with glasses and gloves and do it very carefully, okay?
And then, on the scale of “how much can I handle the hotness of the peppers” you are in which? Start experimenting little by little to open the palate ?