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Chili Peppers
Chili peppers
are capsicums, in the same family as bell peppers and paprika pods.
They range in flavor from rich and sweet, to fiery
hot.
A combination of both sweet (ancho)
and hot (dundicut, chipotle, and jalapeno)
chili peppers are used in Mexican cooking for full-flavored, spicy
chili, and other dishes.
For Chinese cooking, tien tsin peppers are most common, and in Indian
cooking sanaam and dundicut peppers are used, along with a variety
of spices.
The important thing to chili
peppers are capsicums, in the same family as bell peppers and paprika
pods. A combination of both sweet (ancho) and hot
(dundicut, chipotle, and jalapeño) chili peppers are used, remember
to combine the heat of chili peppers
with other spices, so the finished dish will have a full-bodied flavor.
Since chili peppers are dried
vegetables, they will keep best if stored in the refrigerator, especially
during the summer.
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Click on the chili
pepper you want to know more about.
| Ancho
Chili Peppers both
ground and whole, sweet, rich peppers with very little
heat.
Arbol
Chili Peppers slim,
beautiful, curved 3"-5" bright red
Mexican pods, close to
Cayenne in heat and flavor.
Cayenne Red
Pepper Powder has
the power to make any dish fiery hot,
but also has subtle flavor-enhancing quality.
Chipotle
Peppers
throughout Mexico, they are regarded as a versatile and necessary addition
to many dishes.
Crushed Red
Peppers great
for pizza, tacos, spaghetti, omelets, and beans.
Dundicut
Peppers the
traditional hot
pepper of Pakistan, similar in flavor and appearance to Scotch bonnet
peppers.
Jalapéno
Peppers hotter than
cayenne pepper, but the heat leaves your mouth sooner.
Piquin
Chili Peppers small, fiery
hot Mexican chilies. The hottest
chili pepper your will find.
Sanaam
Chili Peppers thin,
flat 3"-5" deep red pods,
traditional for Indian cooking.
Tien Tsin
Chili Peppers very
hot, bright red,
1"-2"
Chinese pods.
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