What is your favo(u)rite pepper?

The Late Night Gourmet

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Note that, in deference to our readers from different regions, I've offered an optional U in the subject line. That will be the last of the non-American spellings (the next paragraph uses realize, not realise, for example). Sorry....I tried.

Now then...I've just realized that I somehow feel the need to tell everyone when I find something that I particularly like. This might be annoying, but I'm certainly not going to stop...not if I can enlighten someone about something they didn't know before.

This is certainly true when it comes to peppers. Over the years, I've gotten tired of jalapeno peppers, since they seem to be everywhere, even in the phenomenal Mexican Town restaurants downtown. I understand that they're cheap, but there's so much more to the pepper world than just jalapenos. Here are two that I particularly like. And, if you don't make it to the end of this rambling post, know that I am also interested in what your favorites are.

Serrano Peppers

serrano2.jpg


10,000–25,000 Scoville units

Why I love them: they're the perfect blend of heat and character.

Uses: I use them just about any time I want to bring the heat to a dish, whether it's Indian food or salsa.


Calabrian Chili Peppers

711mcZdEUfL._SY550_.jpg


25,000 to 40,000 Scoville units

Why I love them: This is going to sound silly if you haven't tried them, but they taste more....peppery than other peppers. They have the wonderful characteristic of starting out somewhat hot, and gradually building with a steady warmth.

Uses: I've only worked with the peppers in oil, so I have a chance to use the oil itself as a special way to flavor (or even pan fry) things. I've also started to use them in place of other heat sources in things like soups. My Hot & Sour Cabbage Soup is a good example.


I do have others that I really like (chipotle and habanero peppers, in certain situations, are fantastic), but these are my two favorites.
 
I have just ordered some Calabrian Chili Peppers from a specialist on-line shop on your recommendation. So I'll be most interested to try them. As for my favourite - well that is a very difficult question as I love all chillies unless they are mild ones. If pushed, I'd rate the Naga and Scotch Bonnet top. I love the fruitiness of them combined with searing heat. I can take it as hot as you like...
 
Note that, in deference to our readers from different regions, I've offered an optional U in the subject line. That will be the last of the non-American spellings (the next paragraph uses realize, not realise, for example). Sorry....I tried.

Now then...I've just realized that I somehow feel the need to tell everyone when I find something that I particularly like. This might be annoying, but I'm certainly not going to stop...not if I can enlighten someone about something they didn't know before.

This is certainly true when it comes to peppers. Over the years, I've gotten tired of jalapeno peppers, since they seem to be everywhere, even in the phenomenal Mexican Town restaurants downtown. I understand that they're cheap, but there's so much more to the pepper world than just jalapenos. Here are two that I particularly like. And, if you don't make it to the end of this rambling post, know that I am also interested in what your favorites are.

Serrano Peppers

serrano2.jpg


10,000–25,000 Scoville units

Why I love them: they're the perfect blend of heat and character.

Uses: I use them just about any time I want to bring the heat to a dish, whether it's Indian food or salsa.


Calabrian Chili Peppers

711mcZdEUfL._SY550_.jpg


25,000 to 40,000 Scoville units

Why I love them: This is going to sound silly if you haven't tried them, but they taste more....peppery than other peppers. They have the wonderful characteristic of starting out somewhat hot, and gradually building with a steady warmth.

Uses: I've only worked with the peppers in oil, so I have a chance to use the oil itself as a special way to flavor (or even pan fry) things. I've also started to use them in place of other heat sources in things like soups. My Hot & Sour Cabbage Soup is a good example.


I do have others that I really like (chipotle and habanero peppers, in certain situations, are fantastic), but these are my two favorites.
I thought you said you were tired of jalapeño peppers, yet you like chipotle. They are just smoked or roasted jalapeños. Can't remember which.
My favorite is a bell pepper.
 
I thought you said you were tired of jalapeño peppers, yet you like chipotle. They are just smoked or roasted jalapeños. Can't remember which.
My favorite is a bell pepper.
You caught me! Yes, I forgot that part: chipotles are smoked jalapenos (and ancho chilis are dried poblanos).
 
I have just ordered some Calabrian Chili Peppers from a specialist on-line shop on your recommendation. So I'll be most interested to try them. As for my favourite - well that is a very difficult question as I love all chillies unless they are mild ones. If pushed, I'd rate the Naga and Scotch Bonnet top. I love the fruitiness of them combined with searing heat. I can take it as hot as you like...
I haven't seen a scotch bonnet in I don't know how long. Now, of course, I have to find a place that sells them.

And, by naga, do you mean this violation of the Geneva Convention?

Naga-Viper1.jpg
 
Oh @The Late Night Gourmet you are invited to Texas anytime. I will gladly take you to HEB. There you can find all kinds of fresh peppers.
Oh wait, you are in Detroit. Make that invitation anytime from September to May. Wouldn't want you melting or burning.
 
My favourite, if I once again have to choose only one, would be a hot cherry.

They come in various levels of basic heat, from fairly sweet to pretty hot. I love them fresh, or pickled, or stuffed with seasoned breadcrumb paste or prosciutto and gorgonzola in evoo.
 
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My favourite, if I once again have to choose only one, would be a hot cherry.

They come in various levels of basic heat, from fairly sweet to pretty hot. I love them fresh, or pickled, or stuffed with seasoned breadcrumb paste or prosciutto and gorgonzola in evoo.
You've just reminded me that I bought some cherry peppers a few days ago, and I forgot where I put them. What does it say about me that I'm using a post on a forum to remind me about my groceries? :unsure:
 
@The Late Night Gourmet,


esplette1.jpg


Esplette Capsicum Annuum ..
Photo Courtesy: Species of Hot Peppers.


I do not really have a favorite chilie pepper however, I would have to say that there are quite a few Basque red chilie pepper varieties that I use specifically in Basque cuisine at home ..

The one most known outside of that región would be Esplette, from the French Basque Country ..

I have used Ñora dried red chilie peppers and I am uncertain at moment what their Latin name is and their English name .. Also, the Italian red chilie peppers from Basilicata, in between Puglia & Calabria, is Italy´s renowned región for these red chilie peppers ..

In the northwest of The Iberian Peninsula is Galicia, famous for the Green chilie pepper called Padrón from a small town with the same name, Padrón.




Very fascinating topic ..
Thanks .. Have a lovely weeked ..
 
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As I have written before, our access to chilies is pretty limited (in varieties, definitely not in quantities). Thai hot chilies for general use, prik kee noo for the very hot stuff, red or green cayennes for chili con carne (with Thai hot), red cayennes for salsa (with Thai hot) and pepperoncini for a mild pepper taste (not used much here).

Thai hot chilies for sale in the morning market here:

016.jpg
 
@Yorky

What an amazingly lovely selection of tiny chilie peppers especially the tiny red horns ..

Have a nice weekend ..
 
Note that, in deference to our readers from different regions, I've offered an optional U in the subject line. That will be the last of the non-American spellings (the next paragraph uses realize, not realise, for example). Sorry....I tried.

Wasn't it a guy called Webster who changed spellings back in the 20s because Americans were having difficulty reading? I guess it was also Webster who changed the pronunciation of "aluminium" because any more than 4 syllables were too difficult to handle.

[Edit: Webster had obviously not heard of "Philadelphia" at the time].
 
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