Discover the types of chili peppers and its particularities are like entering a universe of flavors, colors, aromas, and, of course, degrees of spiciness. The chili pepper is much more than a simple ingredient: it is the soul of numerous dishes, especially in Mexican cuisine, Although its use has spread throughout the world and is part of icountless gastronomic traditionsFrom the most innocent to those that challenge even the bravest palates, chili peppers bring endless nuances to cooking.
In Spain and much of Latin America, There is a special passion for chili peppers, both for its culinary versatility and for the richness of its history. In this article, you will discover in detail and up-to-date the main types of chili peppers that exist, their origin, characteristics, varieties according to their presentation (fresh, dried, smoked), the degree of spiciness, the botanical classification and the best ways to enjoy them at the table. We invite you to immerse yourself in this journey through the most iconic flavors of the world of chili.
What is a chili and why is it so special?
Belonging to the genus Capsicum, chili is a fruit whose main characteristic is the presence of capsaicin, the compound responsible for the sensation of spiciness that both fascinates and sometimes frightens. Chili, also known as chili or pepper depending on the region, is distinguished not only by its spiciness, but by the great variety of shapes, colors and flavors that it can take. It is an ancient ingredient, with more than 6.500 years of history, originally cultivated in America and fundamental to the diet of pre-Hispanic cultures such as the Aztecs.
After arriving in Europe with Christopher Columbus, the chili pepper spread throughout the world, adapting to different cuisines and giving rise to countless varieties, each with its own personality. Not all chilies are hotThere are sweet, mild peppers with no trace of heat, and others so powerful that they can test the bravest enthusiasts.
Botanical classification of chili peppers
There are more than 250 varieties of chili peppers grouped into around 40 species, although only five are the most cultivated and well-known:
- Capsicum annuum: Includes many of the most popular varieties worldwide, such as jalapeno, the cayenne or Bell pepper.
- Capsicum baccatum: It stands out for varieties such as Yellow pepper or mango chili, highly valued in South American cuisine.
- capsicum chinense: Here we find some of the hottest chilies on the planet, such as the habanero, the Carolina reaper or Trinidad Moruga Scorpion.
- Capsicum frutescens: It includes chilies such as Tabasco, the Naga jolokia or piri-piric, essential in the preparation of sauces and condiments.
- capsicum pubescens: Better known as hot pepper o crazy In South America, it is essential in Peruvian and Bolivian cuisine.
Chillies can vary greatly in appearance: unripe ones are usually green or yellow, while when they mature they can become reds, purples, oranges or even browns, depending on the variety.
The Scoville Scale: How is spiciness measured?
The famous heat level of chili peppers is determined by the Scoville scale, invented in 1912 by pharmacist Wilbur Scoville. This measure indicates the number of times a chili pepper extract needs to be diluted in sugar water before the spiciness is no longer perceived. Thus, a sweet pepper It has 0 SHU (Scoville Heat Units), while varieties such as habanero or Carolina reaper can exceed one million units.
La capsaicin It is especially concentrated in the seeds and inner veins of the fruit, so if you are looking for less heat, you can remove them before cooking or eating the chili.
Main types of fresh chilies
Fresh chilies They are characterized by their intense flavor, vegetal aromas, and juiciness. Below, we present some of the most well-known:
- Jalapeno: Originally from Mexico, it is one of the most popular internationally. Medium-sized, dark green in color that turns red when ripe, and with a mild to medium spiciness level (2.500-8.000 SHU). It is ideal for preparing salsas, guacamole, nachos, to be stuffed or even eaten raw or pickled. When smoked and dried, it becomes the famous chipotle.
- Serrano: Smaller and with thin walls, it stands out for its moderate-high itching (10.000-23.000 SHU) and a herbal flavor. Widely used in raw sauces, guacamole or stewsIt can be eaten both raw and cooked, and is also often pickled.
- Habanero: Of the most feared chilies for its extremely spicy (100.000-350.000 SHU), but highly prized for its fruity and citrus flavorIt is used in sauces and marinades, especially in Yucatecan and Central American cuisine. Its appearance is small and lantern-shaped, with colors ranging from orange to deep red.
- Apple or Rocoto: Typical of Mexico, Peru and Bolivia, it is rounded and is usually red, orange or yellow. It has a moderate to high spiciness (12.000-30.000 SHU) and a fruity, slightly smoky flavor. It's common in soups, stews, and hot sauces.
- Populace: Highly valued in Mexico for its smooth and slightly sweet flavorIt is the undisputed star of dishes such as chiles en nogada and stuffed peppersWhen dried, it becomes the famous wide chili.
- Chilli: Common in Spanish and Mediterranean cuisine, its moderate itching and small size make it perfect for pickles, stir-fries or tapas.
- Pepper: Very well known in Spain, its most curious feature is that some sting and others don'tThey are usually fried and served as an appetizer.
- shishito: Similar to Padrón, small and wrinkled, with a very mild spiciness (50-200 SHU), although from time to time one comes out that surprises.
Dried and smoked chilies
Many chiles, after being harvested, are left to dry in the sun or smoked. This not only prolongs their shelf life, but profoundly transforms its flavor, enhancing sweet, smoky, and earthy notes. Some of the most iconic are:
- Chile wideA dried version of the poblano pepper, with sweet, smoky undertones and a low spiciness. It's essential in making moles and marinades.
- guajillo: With its bright red tone, it provides a fruit flavor and a soft touch of spice, perfect for sauces, broths and stews.
- hallway: With an earthy flavor and a certain sweetness, it is common in black sauces and broths such as consommé.
- Mulato: Similar to ancho but darker, with notes of chocolate and raisins.
- From tree: Very small, but powerful spicyIt is used to give strength to sauces and marinades.
- Rattlesnake, piquín, chiltepín, morita, colorado:They all have their own unique personality and are used in different regions and preparations.
- Chipotle: It is not a variety in itself, but the result of smoking and drying ripe jalapeño peppers. Highly valued for its intense smoky flavor, its spiciness is medium-moderate and it is used in marinades, sauces and stews.
Other varieties of chili peppers and international uses
Beyond Mexico, chili peppers are present all over the world, and there are some especially popular varieties:
- Cayenne: Very well known for its fine and elongated shape, and its intense itchingIt is used dried and crushed as a condiment in many countries.
- Chorizo pepper: It is used in traditional Spanish dishes such as cod a la Vizcaína, more for its flavor than for its spiciness, which is very mild.
- Piquillo: A Spanish variety, sweeter than spicy, ideal for roasting, stuffing or preserving.
- Yellow chili and mango chili: Widely used in South America, especially in Peru and Colombia, with a fruity flavor and a medium spiciness (mango chili: 30.000–60.000 SHU).
- Chillies like Bhut Jolokia (Ghost Pepper): Originating in India, they have held world records for spiciness (between 855.000 and 1.041.000 SHU).
- Carolina reaper: Considered the hottest chili in the world in the Guinness Book of Records, with values reaching up to 2.200.000 SHU.
- Trinidad Moruga Scorpion: Another of the spiciest, originating from the Caribbean, with records of up to 2.000.000 SHU and a curious mix of sweetness and extreme spiciness.
- Purple UFO, Amazon Roma, Monkey FaceLesser-known varieties, but striking for their color, shape, and flavor. Purple UFO, for example, resembles a sour apple, and Monkey Face is shaped like a monkey's face and has a medium heat.
- Numex Sweet: Deep red in color once ripe, it stands out for its sweetness and low spiciness.
Differences between fresh, dried, and smoked chilies
The same chili can radically change in flavor, texture and aroma depending on whether it is consumed fresh, dried or smokedFor example, fresh jalapeño is juicy and crunchy, but when It becomes chipotle after the smoking process, It becomes dark, aromatic, with deep smoky notes and ideal for giving a special touch to meats and stews.
Many dried chilies, such as ancho, pasilla or guajillo, are usually soaked before being used in preparations such as moles, marinades, or deep, complex sauces. Fresh chilies, on the other hand, are common in simple sauces, salads, and dishes that seek a direct punch of flavor.
How to choose the perfect chili for each dish
The key to harnessing the full potential of chili is in choose the right variety according to the recipe and the desired result. Fresh chilies add a vibrant and refreshing, are ideal for sauces, salads, ceviches or as a filling. Dried chilies offer depth, sweetness, and smoky and complex notes, essential in long-cooked stews. marinades or moles. The degree of spiciness is essential: if you don't tolerate heat well, opt for mild varieties such as bell pepper, piquillo pepper, or jalapeño pepper Seedless. For lovers of extreme spiciness, there are options that can elevate any dish to another level of intensity.
Nutritional benefits and interesting facts about chili
Apart from its flavor, Chili is an excellent source of vitamins A and C, carotenoids, fiber, and minerals. Capsaicin, in addition to causing the characteristic spiciness, has antioxidant and anti-inflammatory properties, and its possible effect on speeding up metabolism and reducing appetite is being studied.
In cultural and gastronomic terms, chili has a deep meaning in Latin America and especially in Mexico, where there are more than 64 different types Recognized only in their territory, they are consumed at all stages of ripeness and preparation, from raw to processed. It is a pillar of pre-Hispanic cuisine and a national symbol for many cultures.
What dishes wouldn't be the same without chili?
It would be impossible to imagine tacos, moles, salsas, marinades, guacamoles, ceviches or even traditional Spanish pickles without any type of chili. Each variety contributes its own distinctive signature: from the sweetness of the ancho chili, the freshness of the jalapeño, the smokiness of the chipotle, even the fire of the habanero. Chili is, in short, the spark and soul of numerous dishes that are part of the identity of many countries.
Throughout this tour, we have been able to see how chilies offer an impressive diversity of flavors, colors, textures and degrees of spicinessFrom succulent and fleshy poblano and jalapeño peppers to delicate piquillo peppers, to the intense Carolina Reaper or Trinidad Moruga Scorpion, each has its audience and its moment. Choosing the right chili is almost an art, and learning how to use them will allow you to enjoy recipes with a new dimension of flavor, aroma, and color. Dare to experiment and discover the world of chili in all its richness!
