Chilli Peppers used in the UK	FOOD & COOKING

Cooking with Chilli peppers can be challenging if you are not used to working with them. Here are some tips to help you make the most of your Chilli pepper dishes:

Know your Chilli peppers:
Different types of Chilli peppers have different levels of heat and flavour profiles, so it is important to understand the differences between them. For example, Jalapeno peppers are relatively mild, while Habanero peppers are extremely spicy.

Use gloves:
When working with hot Chilli peppers, it is a good idea to wear gloves to avoid getting the spicy oils on your skin, which can cause irritation and discomfort. At the very least wash your hands thoroughly and do not touch any sensitive areas of your body before doing so . . . or live to regret it!

Remove the seeds and membranes:
The seeds and membranes of Chilli peppers are the hottest parts of the pepper, so removing them can help to reduce the heat level in your dish (but if you like the heat leave them in).

Add gradually:
If you are not used to working with Chilli peppers, start by adding small amounts to your dish and gradually increase the amount until you reach the desired level of spiciness.

Use other ingredients to balance the heat:
If you've accidentally added too much heat to your dish, you can balance it out by adding other ingredients such as sugar, acid or dairy products.

Cook with caution:
When cooking with Chilli peppers, be careful not to inhale the fumes, as they can be quite potent and cause irritation to your eyes and throat.

Store properly:
To keep Chilli peppers fresh, store them in a cool, dry place or freeze them for later use.

Here are some of the most commonly used Chilli peppers in the UK:

Jalapeno

Jalapeno Chilli peppers are mild to moderately spicy, and are often used in Mexican and Tex-Mex cuisine. They are usually sold fresh or canned, and can be used in dishes like nachos, quesadillas and Chilli . . . read more

Serrano

Serrano Chilli peppers are hotter than Jalapenos, but still relatively mild compared to some other Chilli peppers. They are often used in Mexican cuisine, and can be used in dishes like salsa, guacamole, and enchiladas . . . read more

Habanero

Habanero Chilli peppers are much hotter than Jalapenos or Serranos, and are often used in Caribbean cuisine. They can be used in dishes like jerk chicken, hot sauce and spicy marinades . . . read more

Scotch Bonnet

Scotch bonnet Chilli peppers are even hotter than Habaneros, and are also commonly used in Caribbean cuisine. They can be used in dishes like curry goat, jerk pork and pepper sauce . . . read more

Bird's Eye

Bird's eye Chilli peppers are very small and very hot, and are often used in Asian cuisine. They can be used in dishes like curries, stir-fries and spicy soups . . . read more

Cayenne

Cayenne Chilli peppers are moderately hot and are often used in dishes like Chilli con carne, hot sauce, and Cajun cuisine . . . read more

These are just a few examples of the many different types of Chilli peppers used in the UK. The heat level and flavour of each Chilli pepper can vary depending on the variety and how it is prepared, so it is important to use caution when cooking with Chilli peppers and adjust the amount used to your personal taste.

The Scoville Heat Unit (SHU)

The Scoville Heat Unit (SHU) is a measurement scale used to quantify the heat level or spiciness of a particular chilli pepper or hot sauce. The scale is named after American pharmacist Wilbur Scoville, who developed the Scoville Organoleptic Test in 1912 to measure the pungency of chilli peppers.

The Scoville Organoleptic Test involves diluting an extract of the chilli pepper in sugar syrup until the heat is no longer detectable to a panel of tasters. The degree of dilution required to reach this point is known as the Scoville Heat Units (SHU) for that particular chilli pepper or hot sauce. For example, a Bell pepper has a SHU of 0, while a Jalapeño pepper has a SHU of around 2,500 - 8,000 and a Habanero pepper has a SHU of around 100,000 - 350,000.

Today, the SHU is often measured using high-performance liquid chromatography (HPLC) to determine the concentration of capsaicinoids, the chemical compounds responsible for the spiciness in chilli peppers. The SHU scale is widely used in the food industry and among chilli pepper enthusiasts to describe and compare the heat level of different chilli peppers and hot sauces.

Jalapeno Chilli peppers

Jalapeno Chilli peppers are a type of Chilli pepper that originated in Mexico and are now commonly used in many cuisines around the world. Here are some key facts about Jalapeno peppers:

• Appearance: Jalapeno peppers are typically small to medium in size and have a green colour that turns red as the pepper matures. They have a slightly tapered shape with a rounded tip and are often about 2 - 3 inches long.
  
  
• Flavour: Jalapeno peppers have a slightly sweet and mild flavour with a slight heat that can vary depending on the individual pepper and how it is prepared.
  
  
• Scoville Heat Units (SHU): Jalapeno peppers are considered a mild to moderate Chilli pepper, with a range of 2,500 to 8,000 SHU.
  
  
• Culinary uses: Jalapeno peppers are commonly used in Mexican and Tex-Mex cuisine and are often used to add flavour and heat to dishes like nachos, quesadillas, salsa and Chilli.
  
  
• Nutritional value: Jalapeno peppers are low in calories and high in vitamins and minerals, including vitamin C, vitamin K and potassium.
  
  
• Preservation: Jalapeno peppers can be preserved by pickling or canning, and are often sold canned or jarred.
  
  
• Preparation: Jalapeno peppers can be eaten raw or cooked, and are often roasted or grilled to bring out their flavour. They can also be sliced and used as a topping or garnish for a variety of dishes.

Overall, Jalapeno peppers are a versatile and popular Chilli pepper that can add flavour and heat to a wide range of dishes. Their mild to moderate heat level makes them a good choice for those who enjoy a little bit of spiciness without overpowering other flavours.

Serrano Chilli peppers

Serrano Chilli peppers are a type of Chilli pepper that originated in Mexico and are commonly used in Mexican cuisine. Here are some key facts about Serrano peppers:

• Appearance: Serrano peppers are typically small and narrow, with a tapered shape and a bright green colour. They are usually about 1 - 2 inches in length and 1/2 inch in diameter.
  
  
• Flavour: Serrano peppers are hotter than Jalapeno peppers and have a bright, clean heat with a slightly fruity flavour.
  
  
• Scoville Heat Units (SHU): Serrano peppers have a heat range of 10,000 to 23,000 SHU, which is hotter than Jalapeno peppers but still considered relatively mild compared to some other Chilli peppers.
  
  
• Culinary uses: Serrano peppers are commonly used in Mexican cuisine, and can be used to add heat and flavour to dishes like salsa, guacamole and enchiladas. They can also be pickled or canned for use in other dishes.
  
  
• Nutritional value: Serrano peppers are low in calories and high in vitamins and minerals, including vitamin C and potassium.
  
  
• Preservation: Serrano peppers can be preserved by pickling or canning, and are often sold canned or jarred.
  
  
• Preparation: Serrano peppers can be eaten raw or cooked and are often roasted or grilled to bring out their flavour. They can also be sliced and used as a topping or garnish for a variety of dishes.

Overall, Serrano peppers are a flavourful and moderately spicy Chilli pepper that can add heat to many different dishes. Their versatile flavour and heat level make them a popular choice in Mexican cuisine and beyond.

Habanero Chilli peppers

Habanero Chilli peppers are a type of Chilli pepper that is known for its extreme spiciness and fruity flavour. Here are some key facts about Habanero peppers:

• Appearance: Habanero peppers are typically small and round, with a bright orange or red colour when ripe. They are about 1 - 2 inches in length and 1 inch in diameter, with a slightly wrinkled appearance.
  
  
• Flavour: Habanero peppers are very spicy, with a Scoville Heat Units (SHU) range of 100,000 to 350,000. They have a fruity and slightly sweet flavour that is often described as tropical.
  
  
• Culinary uses: Habanero peppers are commonly used in Caribbean, Mexican and Central and South American cuisine, and are often used to add heat and flavour to dishes like hot sauce, jerk chicken and Ceviche.
  
  
• Nutritional value: Habanero peppers are low in calories and high in vitamins and minerals, including vitamin C, vitamin A and potassium.
  
  
• Preservation: Habanero peppers can be preserved by drying, pickling or canning, and are often sold dried or canned.
  
  
• Preparation: Habanero peppers should be handled with care when preparing, as their spiciness can cause skin irritation. They can be eaten raw or cooked, and are often used in small amounts to add heat to dishes.

Overall, Habanero peppers are one of the spiciest Chilli peppers available, but they also have a unique and fruity flavour that can add a tropical twist to many different dishes. Their extreme heat level makes them a good choice for those who enjoy very spicy foods, but they should be used in moderation to avoid overwhelming other flavours.

Scotch Bonnet Chilli peppers

Scotch Bonnet Chilli peppers are a type of Chilli pepper that is closely related to the Habanero pepper and are known for their extreme spiciness and fruity flavour. Here are some key facts about Scotch bonnet peppers:

• Appearance: Scotch bonnet peppers are typically small and round, with a bright yellow, orange or red colour when ripe. They are about 1 - 2 inches in length and 1 inch in diameter, with a slightly wrinkled appearance.
  
  
• Flavour: Scotch bonnet peppers are very spicy, with a Scoville Heat Units (SHU) range of 100,000 to 350,000. They have a fruity and slightly sweet flavour that is often described as tropical, with a hint of smokiness.
  
  
• Culinary uses: Scotch bonnet peppers are commonly used in Caribbean cuisine, and are often used to add heat and flavour to dishes like jerk chicken, curries and hot sauces.
  
  
• Nutritional value: Scotch bonnet peppers are low in calories and high in vitamins and minerals, including vitamin C, vitamin A and potassium.
  
  
• Preservation: Scotch bonnet peppers can be preserved by drying, pickling, or canning, and are often sold dried or canned.
  
  
• Preparation: Scotch bonnet peppers should be handled with care when preparing, as their spiciness can cause skin irritation. They can be eaten raw or cooked, and are often used in small amounts to add heat to dishes.

Overall, Scotch bonnet peppers are one of the spiciest Chilli peppers available, with a unique and fruity flavour that is popular in Caribbean cuisine. Their extreme heat level makes them a good choice for those who enjoy very spicy foods, but they should be used in moderation to avoid overwhelming other flavours.

Bird's Eye Chilli peppers

Bird's Eye Chilli peppers, also known as Thai Chilli peppers, are a type of Chilli pepper that is commonly used in South-east Asian cuisine. Here are some key facts about Bird's eye Chilli peppers:

• Appearance: Bird's Eye Chilli peppers are small and thin, with a bright red or green colour when ripe. They are typically about 1 inch in length and 1/4 inch in diameter.
  
  
• Flavour: Bird's Eye Chilli peppers are very spicy, with a Scoville Heat Units (SHU) range of 50,000 to 100,000. They have a sharp and pungent flavour, with a slightly fruity and sour taste.
  
  
• Culinary uses: Bird's Eye Chilli peppers are commonly used in Thai, Vietnamese and other South-east Asian cuisines, and are often used to add heat and flavour to dishes like curries, stir-fries and noodle soups.
  
  
• Nutritional value: Bird's eye Chilli peppers are low in calories and high in vitamins and minerals, including vitamin C and potassium.
  
  
• Preservation: Bird's eye Chilli peppers can be preserved by drying, pickling or freezing, and are often sold dried or frozen.
  
  
• Preparation: Bird's eye Chilli peppers can be eaten raw or cooked, and are often used in small amounts to add heat to dishes. They can be sliced, chopped or crushed before adding to a recipe.

Overall, Bird's eye Chilli peppers are a very spicy Chilli pepper that is popular in South-east Asian cuisine. Their sharp and pungent flavour can add a unique and complex heat to many different dishes, but they should be used in moderation to avoid overwhelming other flavours.

Cayenne Chilli peppers

Cayenne Chilli peppers are a type of Chilli pepper that are commonly used in cooking and as a medicinal herb. Here are some key facts about Cayenne peppers:

• Appearance: Cayenne peppers are long and thin, typically about 2 - 5 inches in length and 1/2 inch in diameter. They are usually bright red, but can also be yellow or green.
  
  
• Flavour: Cayenne peppers are moderately spicy, with a Scoville Heat Units (SHU) range of 30,000 to 50,000. They have a slightly sweet and smoky flavour, with a medium heat level.
  
  
• Culinary uses: Cayenne peppers are commonly used in cooking, and are often used to add heat and flavour to dishes like Chilli, curries and sauces.
  
  
• Medicinal uses: Cayenne peppers are also used as a medicinal herb, and are believed to have a variety of health benefits. They are often used to improve circulation, reduce inflammation and aid in digestion.
  
  
• Nutritional value: Cayenne peppers are low in calories and high in vitamins and minerals, including vitamin A, vitamin C and potassium.
  
  
• Preservation: Cayenne peppers can be preserved by drying, and are often sold dried or ground into a powder.
  
  
• Preparation: Cayenne peppers can be eaten raw or cooked, and are often sliced or chopped before adding to a recipe. They can also be ground into a powder and used as a seasoning.

Overall, Cayenne peppers are a versatile Chilli pepper that can add a moderate level of heat and flavour to many different dishes. In addition, they are believed to have a variety of health benefits when used as a medicinal herb.

David Jenkins
Hub-UK

Email Hub-UK : info@hub-uk.com