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Chili varieties- The right spiciness for your dishes is here
Whether ground chili powder, filigree chili threads, chili flakes, or whole chili peppers determine what serves you on your table. Did you know that each chili tastes differently? Some even more aromatic than hot?
Chilie peppers belong to the genus Capsicum "Paprika." There are more than 150 chili varieties, all of which have a differentiated aroma profile, a different color, and a different spicy degree. Their taste influenced by the climate and the soil on which they grow. They range from delicately fruity to fiery spicy. Some chilies are fleshier than others, and some even have thicker skin, like jalapenos peppers. They differ in size and color. Ripe chilies are mostly yellow, red, orange, and red-brown, unripe chilies are green.
The hotness of the peppers depends on how much capsaicin a pod contains. This substance capsaicin is 90% in the kernels and the white partitions of the chili. The flesh of the peppers themselves is not that spicy; it is aromatic. The aroma disappears when the chili peppers are heated. It leaves a precise, pure sharpness after cooking. The capsaicin triggers heat or a pain stimulus on the tongue, which is perceived by the trigeminal nerve. With its taste buds, the tongue cannot taste hot, but only sweet, salty, sour, bitter, and umami (full-bodied taste).
The degree of hotness of peppers describes the Scoville unit, with the scale going from 0-10.
The Scoville scale takes its name from its creator Wilbur Scoville. This test provided initially that a solution of the chili extract was diluted in water and sugar until the "burning" was no longer noticeable; the degree of dilution, which set to 16,000,000 for pure capsaicin, gave the sharpness value in Scoville units. The number of Scoville units that indicate the affiliation to the scale (SHU) (Scoville Heat Units) indicates the amount of equivalent capsaicin contained.
Not everyone loves the fierce spiciness of peppers straight away. Here in Europe, the less hot peppers became popular first. They season many dishes with their fruity aroma and a slight sharpness.
On the other hand, in Africa, Asia, and India, they prefer to eat spicy foods. During my time in Ivory Coast and Cameroon, I encountered the traditional African sauces and dishes with the spicy Habaneros. Furthermore, many African spice mixtures are very pungent in flavor, such as Harissa.
We prefer to use chili to sharpen dishes and do something good for our bodies. Peppers are said to build mucous membranes, mobilize metabolism, improve blood sugar levels, and help relieve pain and inflammation.
We currently have ten chili varieties in our range that vary in their spiciness. For a highly aromatic but mild spiciness, I recommend the Piment d'Espelette. It fits perfectly on fresh tomatoes, in a homemade baguette, or the herb butter for the BBQ season.
The Isot Biber is a beautiful hot Turkish black pepper with a smoky note. I use it in a cold white bean saladin combination with Sumac.
The paprika threads are an excellent highlight of soups or snacks that you would like to serve at parties. Its mild spiciness goes well with a variety of dishes.
Chilies and their fruits are the aphrodisiacs of excellence.
Chilies came from Mexico and were first known by Christopher Columbus to be imported and marketed in Europe in his search for pepper. Today, the hottest chilies are grown in Africa and Asia, but they have crossed extremely intense species. Their high degree of Scoville tends to drown out any taste in the dishes. They are undoubtedly excellent chili peppers for "spiciness lovers," but very little suitable for ordinary, aromatic kitchens and everyday meals.
