Chilies come in a variety of shapes,
sizes and colours. Sometimes they’re thin, fat, long or short; round, waxy, smooth, crinkled, or
smoked. They might be fire red, deep brown, bright orange, neon yellow or a hundred different shades of
green. Whether in their berry, fruit, vegetable or spice form – they’re chilies.
Though India is one of the largest
producers of chilies in the world, there are approximately 400 varieties found globally. The distinct
flavours (yes, chilies have flavours not just spice) are usually associated with different types of
cooking.
Need a reason to kick-start your
chili intake? Chilies aren’t just eaten for the sake of adding spice to a meal. Their popularity in India,
for example, is also based on the health benefits they provide; chilies have been employed in
Ayurvedic medicines since 1498. Chilies provide a large quantity
of vitamins A, B, C and E. Vitamins A and C found in chilies contain beta-carotenoids, which are
antioxidants. Also, chilies act as detoxifiers, release endorphins for natural pain relief, and contain seven
times more vitamin C than an orange — how’s that for motivation?
Want to know how hot certain
chilies are? The Scoville scale was created by Wilbur Scoville in 1912. The scale uses the amount of
capsaicin in a chili pepper to measure the heat level. The scale ranges from zero to 16,000,000 (pure
capsaicin rates 15 – 16,000,000). The hottest chilli ever recorded is the Bhut Jolokia, also known as the
Ghost Chili, from India with a Scoville score of 1,001,304.
Though it is a scale, it is
subjective. A person’s heat threshold varies, just as our pain threshold does. So, although the Scoville
rating is included for the chilies discussed below, we suggest tasting the spicy treat for yourself, to
determine your own heat scale.
If you are new to chilies, it
might be best to ease into the heat and build a tolerance and appreciation for the peppers that provide
flavour, heat, and health benefits. Below is a selected list of milder chilies to consider adding to your
next meal.
For beginners, try the
Pepperoncini chilli pepper that comes in between 100-500 Scovilles. Pepperoncini’s are sweet in flavour and
have a mild chili heat. Also known as Tuscan Peppers, they are found in Italy and Greece and are commonly
sold pickled. You would have come across these peppers in a Tapas setting.
Paprika is originally from
Hungary and is commonly used in powder form. Paprika is a large, red pepper that grows about eight inches in
length. It comes in at 250-1000 Scovilles. You will find Paprika used in dishes such as devilled eggs or
potato salad, for its deep red colour.
The stuffable Poblano peppers are placed at 1,000-2,000 Scovilles
and are originally from Pueblo, Mexico. Because the peppers skin is thick, the shape holds up against heat.
Poblano peppers are also commonly dried out. In their dehydrated state, they are known as Ancho chilies and
are associated with Mexican flavours.
Jalapeno peppers are one of the world’s most popular chili
peppers. With a Scoville rating of 2,500-5,000, they are hot. The red Jalapenos are sweeter and milder than
the green ones. When Jalapenos are cooked with other ingredients, the heat level can decrease in comparison
to eating a raw or pickled Jalapeno. Chipotle chilies are actually smoked Jalapenos, which are also popular
in Mexican cooking.
The Jalapeno pepper is a good
spot to end this introduction to chilies. Any higher on the Scoville scale and we might set ourselves up for
a scorching. Enjoy the heat but keep in mind that removing the seeds of a chili will help infuse your cooking
with the flavour of a chili, minus the heat. One myth that must be addressed: water is not the best beverage
to ease the burning of your taste buds — you’ll have better luck soothing your mouth with cold milk.
Embrace the heat, it’s good for
you. •
