Red peppers are called dozens of different types of hot, hot chilli peppers, also known as chili peppers. It can be a fleshy habanero pepper or a tiny, but no less "evil" bird's eye pepper, a bullet-like serrano pepper or a perky chili-villi, which causes embarrassment to some ladies. Red peppers are used fresh or dried.
Instructions
Step 1
Before using red peppers, it is very important to identify the variety. All peppers contain a pungent substance, capsaicin, but each variety has a different content. In 1912, pharmacist Wilbur Scoville invented a test to measure the pungency of a pepper. On the basis of this test, a scale of the same name was created, which is still used today. The pungency of bell peppers on the Scoville scale, for example, is from 0 to 100, and in a similar fleshy large wrinkled habanero it goes off scale for 50,000 units.
Step 2
Hungarian Peppers: Long, tapered peppers with medium walls. There is not only red, but also pale yellow, yellow, pale green. Used for canning, chutneys, salsa and fried foods. Dried Hungarian peppers are known as paprika in our country. It is put into the famous Hungarian goulash. Pungency from 1,000 to 5,000 units.
Step 3
Habanero Large, round, wrinkled peppers with a fruity flavor. Pungency from 8,000 to 60,000 units. Tabasco is made from it. Use this pepper very sparingly in fresh salsa, ceviche, hot sauces, curries, and Caribbean dishes.
Step 4
Cherry chili Similar to cherry tomatoes, pepper. Pungency is from 5,000 to 8,000. These peppers have a rich sweetish taste and they go well with cheese, they are put in meat stews and used in pickles.
Step 5
Anaheim Long and thin peppers with thick walls and two "compartments". Pungency is from 1,000 to 8,000. They can be fried and stuffed, added chopped to dishes of various national cuisines. Dried such peppers are put in soups, added to stews, and seasoned with various side dishes.
Step 6
Santa Fe - Medium-walled conical peppers. Pungency from 5,000 to 60,000. Use them in tacos, guacamole and quesadillas, season the roast with pickled peppers.
Step 7
Cayenne Pepper: A long curved pepper with a thin, wrinkled skin. It can also be green and purple. Pungency from 5,000 to 60,000. Most often used dried. It is added to marinades, pizzas, sauces, soups, curries and stir-fries.
