Chili pepper (Lombok)

lombok

 

In this introduction I’ll describe the Capsicum Annuum variety which is 0-1000 Scoville on the spiciness scale. In Indonesia it’s mostly used as a paste called Sambal.

A Chili pepper give your dishes more spunk. But rubbing your eyes after cutting them up , is not a good idea. 

Like the paprika and potatoes they belong to the nightshade family. There are all types, sizes and colors. Green peppers are red peppers that are not yet ripe. In addition, there are orange, yellow and white peppers.

All of these elongated peppers are no relatives of the black and white grains you grind up as pepper.

Capsaicin
The substance that makes chili peppers hot is capsaicin. Capsaicin stimulates receptors on your tongue that are designed to take heat. On your skin and mucous membranes are also such receptors. Rubbing your eyes after you touched or cut up a pepper can significantly hurt. If you find you did it anyway, rinse your eyes with milk.

How spicy a pepper type is, is expressed on the Scoville scale – SHU (Scoville heat Units)Some pepper varieties are so hot that you can only cut them while wearing gloves They are especially popular in hot countries because sweat  cools and because they love the taste.

Cooking or baking peppers does not make them less spicy. It does help to remove the seeds and the white areas where the seeds are attached. Moreover, your body get used to capsaicin. If you regularly eat peppers, you will find that you can handle the heat better.

Is your mouth still on fire? Drinking water does not help, namely because capsaicin does not dissolve in water. It does dissolve in fat and alcohol. So rather drink some milk or an alcoholic drink.

Burns calories
Chili peppers contain vitamin C, carbohydrates, protein, fiber and fat. There are indications that peppers are good for the dieting. An American study shows that you receive less calories if you add a teaspoon of chili pepper paste to your meal. Also does it raise the burning of fat.

Types of chili peppers

These peppers are available in America. Information with thanks to chilipeppermadness.com. I added just some information if they are not natural species as I prefer natural food.

  • Sweet bell pepper: 0 Scovilles
  • Banana pepper: 0-500 Scovilles
  • Trinidad Perfume chili pepper: 0-500 Scovilles
  • Cubanelle chili pepper – Capsicum Annuum: 0 – 1,000 Scovilles
  • Pimento (or Pimiento) chili pepper – Cherry pepper: 100 – 500 Scovilles
  • Pepperoncini chili pepper – Tuscan pepper: 100-500 Scovilles
  • NewMex R Naky chili pepper: 250-750 Scovilles. Anaheim-type hybrid created by Dr. Nakayama in 1985
  • Pasilla chili pepper – dried Chilaca pepper: 250 – 3,999 Scovilles
  • Paprika chili pepper: 250 – 1000 Scovilles
  • Sonora chili pepper: 300–600 Scovilles
  • Ají Panca – Panca chili: 500 Scovilles
  • Santa Fe Grande chili pepper – Yellow hot chili – Guero chili: 500 – 700 Scovilles
  • Anaheim chili pepper: 500 – 1,000 Scovilles
  • Coronado chili pepper: 700-1,000 Scovilles
  • Poblano chili pepper: 1,000 – 2,000 Scovilles
  • Ancho chili pepper: 1,000 – 2,000 Scovilles
  • Chilaca: 1,000-2,500 Scovilles
  • Hatch chili peppers: 1,000 – 2,500 Scovilles
  • Cascabel chili peppers: 1,000-3,000 Scovilles
  • Picuante/ Peppadew chili pepper: 1,177 Scovilles
  • Aji chili pepper: 1,177 – 75,000 Scovilles
  • Espanola chili pepper: 1,500-2,000 Scovilles
  • Rocotillo chili pepper: 1,500-2,500 Scovilles
  • NewMex Joe E Parker chili pepper: 1,500-3,000 Scovilles created by Mr. Joe E. Parker
  • Mulato chili pepper: 2,500-3,000 Scovilles
  • New Mex Big Jim chili pepper: 2,500-3,000 Scovilles, created in1970s as a cross between a few different types of local chiles and a Peruvian chile
  • Mirasol chili pepper -Guajillo when dried: 2,500-5,000 Scovilles
  • Guajillo chili pepper: 2,500-5,000 Scovilles
  • Jalapeno chili pepper – Chipotle when smoked: 2,500 – 8,000 Scovilles
  • Purple Jalapeno chili pepper: 2,500 – 8,000 Scovilles
  • Morita chili pepper (smoked red jalapeno): 2,500 – 8,000 Scovilles
  • Fresno chili pepper: 2,500-10,000 Scovilles
  • New Mexico 6-4 Heritage chili pepper: 3,000-5,000 Scovilles developed around 1998 from a seed bank of the original New Mexico 6-4
  • Chimayo chili pepper: 4,000-6,000 Scovilles
  • Sandia chili pepper: 5,000-7,000 Scovilles
  • Puya chili pepper: 5,000-8,000 Scovilles
  • Hungarian Wax: 5,000-15,000 Scovilles
  • Serrano pepper: 5,000 – 23,000 Scovilles
  • Bishop’s Crown chili pepper: 5,000-30,000 Scovilles
  • Peter Pepper: 5,000-30,000 Scovilles
  • Shipkas chili pepper: 5,000-30,000 Scovilles
  • Hidalgo chili pepper: 6,000-17,000 Scovilles
  • Aleppo: About 10,000 Scovilles
  • Bolivian Rainbow chili pepper: 10,000-30,000 Scovilles
  • Baker’s Hot chili pepper: 15,000-30,000 Scovilles
  • Lemon Drop Chil Pepper: 15,000-30,000 Scovilles
  • Jwala Finger Hot chili pepper: 20,000-30,000 Scovilles
  • Ají Limo: 30,000-50,000 Scovilles
  • Ají Amarillo: 30,000-50,000 Scovilles
  • Chile de Árbol chili pepper: 15,000-30,000 and 50,000-65,000 Scovilles
  • Tabasco pepper: 30,000 – 50,000 Scovilles
  • Cayenne pepper: 30,000 – 50,000 Scovilles
  • Chile Pequin chili pepper: 30,000-60,000 Scovilles
  • Rocoto chili pepper – Manzano pepper: 30,000 – 100,000 Scovilles, among the oldest of domesticated chili peppers, and was grown up to as much as 5000 years ago
  • Guntur Sannam chili pepper: 35,000-40,000 Scovilles
  • Super Chili chili pepper: 40,000-50,000 Scovilles
  • Santaka chili pepper: 40,000-50,000 Scovilles
  • Tien Tsin pepper: 50,000 – 75,000 Scovilles
  • Bird’s Eye: 50,000-100,000 Scovilles
  • Chiltepin chili pepper: 50,000 to 100,000 Scovilles
  • Thai chili pepper: 50,000 – 100,000 Scovilles
  • Dundicut chili pepper: 55,000-65,000 Scovilles
  • New Mex XX Hot chili pepper: 60,000-70,000 Scovilles
  • Diablo Grande chili pepper: 60,000-100,000 Scovilles
  • Malagueta chili pepper: 60,000-100,000 Scovilles
  • Charleston Hot chili pepper: 70,000-100,000 Scovilles
  • Red Amazon chili pepper: 75,000 Scovilles
  • Yatsafusa chili pepper: 75,000 Scovilles
  • Tabiche chili pepper: 85,000-115,000 Scovilles
  • Bahamian chili pepper: 95,000-110,000 Scovilles
  • Carolina Cayenne chili pepper: 100,000-125,000 Scovilles
  • African Bird’s Eye – African Devil – Piri Piri: 175,000 Scovilles
  • Jamaican Hot: 100,000-200,000 Scovilles
  • Datil: 100,000 – 300,000 Scovilles
  • Scotch bonnet: 100,000 – 350,000 Scovilles
  • Habanero chili pepper: 100,000 – 350,000 Scovilles
  • Fatalii: 125,000-325,000 Scovilles
  • Devil’s Tongue: 125,000-325,000 Scovilles
  • Madame Jeanette: 225,000 Scovilles
  • Tiger Paw NR chili pepper: 265,000-328,000 Scovilles
  • Trinidad Scorpion chili pepper: 300,000+ Scovilles
  • Chocolate Habanero chili pepper: 300,000-425,000 Scovilles
  • Caribbean Red Habanero: 300,000 – 475,000 Scovilles
  • Red Savina Habanero: 200,000 – 580,000 Scovilles
  • Bhut Jolokia – Naga Jolokia – Ghost pepper – Ghost chili: 1,001,304 Scovilles
  • 7-Pot Chili Pepper – Over 1 Million Scovilles
  • Gibralta/Spanish Naga Chili Pepper – 1,086,844 Scovilles
  • Infinity Chili Pepper – 1,176,182 Scovilles,  created by Nick Woods of “Fire Foods”
  • New Mexico Scorpion – 1,191,595 Scovilles
  • Naga Viper – 1,382,118 Scovilles
  • Trinidad Scorpion Butch T – 1,463,700 Scovilles
  • Dorset Naga Chili Pepper – 1 million – 1.5 million Scovilles, developed around 2001 by Joy and Michael Michaud
  • Chocolate 7-Pot Chili Pepper – Recently tested between 923,000 and 1.85 million Scovilles, with an average of 1,169,058
  • Trinidad Moruga Scorpion –  2,009,231 Scovilles
  • Carolina Reaper – 1,569,383 Scovilles average and recently measured peak levels of over 2,200,000 Scovilles
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