chili pepper / কাঁচা মরিচ

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli [ˈt͡ʃiːli]) is the fruit of plants from the genus Capsicum, members of the nightshade family,

Solanaceae. In Australia, Britain, India, Ireland, New Zealand, Bangladesh, South Africa and in other Asian countries, it is usually known simply as chilli.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas.[3] After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

Peppers (Capsicum annuum) are divided into two major groups -- sweet peppers and hot peppers. Sweet peppers have thick, juicy walls and a sweet flavor, while hot peppers have thinner walls and a spicy, pungent flavor. This flavor is caused by the alkaloid capsaicin, which is produced in the fruit's membranes. Botanically, there is no difference between jalapenos and chili peppers.

Peppers (Capsicum annuum) are divided into two major groups -- sweet peppers and hot peppers. Sweet peppers have thick, juicy walls and a sweet flavor, while hot peppers have thinner walls and a spicy, pungent flavor. This flavor is caused by the alkaloid capsaicin, which is produced in the fruit's membranes. Botanically, there is no difference between jalapenos and chili peppers. However, home cooks will tell you there are decided differences in taste, size and culinary use.

The Name

The green chili group includes all green peppers that are hot, including "Anaheim" (Capsicum annuum "Anaheim"), "Jalapeno" (Capsicum annuum "Jalapeno") and "Cayenne" (Capsicum annuum "Cayenne"). Technically, there is no difference between a green chili and a jalapeno. However, many chili fans are referring to the large, mild New Mexico peppers, such as "Anaheim" when they use the term green chili. These chiles are used to make green chili and canned chiles. Because these chiles are so mild, they can be used in large amounts in recipes. Jalapenos have more heat and they are often used as a condiment, rather than a main ingredient.

Heat

A major difference between green chiles and jalapenos is their heat. Heat varies,

depending on the chili variety, weather and growing conditions, but in general, jalapenos are significantly hotter than green chiles. The Scoville heat scale measures the levels of capsaicinoids in a pepper, providing a scientific measurement of chili heat. Jalapenos have between 2,500 and 5,000 Scoville units, and measure a 5 out of 10 in heat. "Anaheim" chilis rate only 2 or 3 on the scale. Jalapenos aren't the hottest chiles by a long shot, though. The "Habanero" (Capsicum annuum "Habanero") pepper has up to 300,000 Scoville units and rates a 10 on the heat scale.

Size

Another difference between traditional green chiles, such as "Anaheim" and "NuMex Big Jim" (Capsicum annuum "NuMex Big Jim") and "Jalapeno" peppers is their size. Green chiles are large, growing to 6 inches long, with a blocky shape that narrows at the end. "Jalapenos" are very small, rarely growing longer than 3 inches. They have a more uniformly narrow shape.

Color

Green chiles are usually allowed to remain on the vine until they begin to turn at least partially red. In some cases, they are allowed to remain on the vine until they're completely red or even dried. Jalapenos are generally harvested when they are green and firm, although they sometimes ripen to red. Commercial crops of green chiles are harvested by hand; jalapenos are usually machine harvested.

Use

Green chiles are usually roasted before use. This roasting blackens the skin, which is then removed, and imparts a smoky flavor to the chili. Jalapenos can be roasted, but they're often minced fresh and tossed into salsas and sauces or pickled.

Amount Per 100 grams of green chili pepper

Calories 40

% Daily Value*

Total Fat                                            0.4 g                           0%

Saturated fat                                   0 g                              0%

Polyunsaturated fat                      0.2 g  

Monounsaturated fat                   0 g    

Cholesterol                                      0 mg                           0%

Sodium                                               9 mg                          0%

Potassium                                         322 mg                      9%

Total Carbohydrate                       9 g                              3%

Dietary fiber                                    1.5 g                           6%

Sugar                                                             5 g     

Protein                                              1.9 g                           3%

Vitamin A      19%    Vitamin C      239%

Calcium         1%      Iron    5%

Vitamin D     0%      Vitamin B-6  25%

Vitamin B-12           0%      Magnesium  5%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Naga Morich of Bangladesh

The Naga Chili, closely related to the Bhut jolokia, is a chilli pepper cultivated in Bangladesh and North East India. It is mostly very similar to Bhut Jolokia, or Ghost Chilli. In the UK it is called Dorset Naga which is originally from Bangladesh. It is one of the hottest known chilli peppers.

Red Savina

For many years, due largely to its Guinness World Record status, the Red

Savina, a Habanero type that had been subject to selective breeding by Frank Garcia, was held by most people as the hottest chili in the world. It had a Scoville heat rating of around half a million SHU, though more recent testing shows it to be closer to 300,000 SHU. There were other hot peppers of course, but a hot pepper was a hot pepper, nobody really cared too much whether one pepper was hotter than another. Then things started to change.

Dorset Naga

The first pepper to publicly challenge the Red Savina was the so called Dorset Naga. The people who introduced the pepper to the world, and took the newspaper headlines, were Joy and Michael Michaud, growers on the Dorset coast of England. They came

across a pepper called the Naga Morich, already well known to England's Bangladeshi community. From the Naga Morich they repeatedly took the seeds from the best plants and pods and after a number of years were happy with the result, and named it the Dorset Naga. The full story of how the Dorest Naga was born is on their website, but as for the how hot the pepper was, Scoville heat testing in the USA revealed a range of heat levels, the highest at the time was 876,000, enough to make it significantly hotter than the Red Savina.

The Dorset Naga was not without controversy. While the Michaud's claimed their breeding was enough to make this a new pepper, some people suggested that without any crossing of varieties, the pepper was no different to the original Naga Morich. If you select seeds from the fattest fruit, or the bushiest plant, you are promoting certain genetic characteristics, but are you creating a new variety?

A.    Bhut Jolokia

Next up were a couple of peppers called Bhut Jolokia and Bih Jolokia. The person who laid claim to the hotter of these two peppers, the Bhut, was Dr Paul Bosland of New

Mexico State University's Chile Pepper Institute. The difference with Dr Bosland is that he did not claim to have created the pepper. He suggested that the Bhut Jolokia is a naturally occurring hybrid, from the Assam region of India. They collected samples and undertook field trials, and it was from these trials that the first pepper to officially challenge the Red Savina took the Guinness World Record with a heat rating of 1,001,304 SHU. At around the same time, an export company in India called Frontal Agritech measured what they were calling the Naga Jolokia at 1,041,427 SHU. The name they chose did nothing to quell the debate raging as to whether the Naga Morich and the Bhut Jolokia were different peppers. Their conclusions were that these two, and the many other similar names, all refer to the same pepper.

B.    Naga Viper

2010 saw the arrival of the Naga Viper, the latest variation of the Naga family and the latest chili pepper to claim the crown of the world's hottest. Measured by Warwick University at 1,359,000 SHU, this pepper is claimed to be a cross between a some of earlier peppers, Trinidad Scorpion, 7 Pod, Naga Morich and Bhut Jolokia, depending upon who you listen to. The grower, Gerald Fowler of Cumbria, England says that he spent more than two years developing the new pepper.

C.    Capsicum annuum ‘Black Pearl’

Hot pepper plants (Capsicum annuum cvs.) are one of my passions. They are not only one of the world’s healthiest vegetables (chock-full of beta-carotene and vitamin C and known for their pain-relieving properties) but also very ornamental in a mixed border or patio container. Some of my past favorites have been ‘Trifetti’ for its variegated leaves, and ‘Medusa’ and ‘Nosegay’ for their multicolored, miniature fruit. This year, laurels go to the exciting, miniature-fruiting cultivar ‘Black Pearl’.

D.     “Black Prince”

The colorful fruits of the cone pepper ‘Black Prince’ are grown for their ornamental appeal as well as their hot taste. The plants are compact and the peppers small erect, conical and appear singly, not in clusters. The spicy hot fruit is purple-black turning red when mature. Ornamental peppers are generally edible, but care must be taken with plants grown at nurseries for ornamental purposes; they may have been treated with

pesticides or other chemicals not suitable for edible plants. Cone pepper fruits are often hot and those of ‘Black Prince’ are very hot, young fruits are sharper and mature are sweeter in taste. Their heat is produced by a chemical called capsaicin measured in Scoville units against the Scoville scale. The purer the capsaicin, the hotter the pepper and the higher the Scoville rating. Most of the heat comes from the pithy ribs, inner lining and seeds of the pepper, so keep this in mind when cooking with them.

E.      Carolina Reaper

As of August, 2013, Guinness World Records stated that Smokin’ Ed’s Carolina

Reaper® is officially the world’s hottest chile pepper.

SHAPE: So the look of these fruits kinda tends to be all over the place. Most images you will see of the Carolina Reaper have the distinctive lobes and the stinger tail. But some Reapers do look more like a Ghost Pepper. Check out the photos below of various Carolina Reapers. And here's the big gun we've all been waiting for: Smokin Ed's 'Carolina Reaper', grown by The PuckerButt Pepper Company (USA), has been recognized as the hottest pepper in all the world by The Guinness Book of World Records. With a Scoville heat index of 1,569,300 recorded in

2012, all we can say is -- watch out. This is it. The big one. The grand emperor of spicy peppers. The Carolina Reaper claimed its crown in November of 2013 as the spiciest pepper of all time, blowing the Moruga Scorpion’s measly 2 million SHU away by over 200,000 units. And it’s one nasty-looking pepper, fully equipped with the texture and scorpion tail of the Trinidadian heavyweights, though it lacks the natural heritage of the Moruga Scorpion. The Reaper was

engineered in South Carolina by Ed Currie, owner of PuckerButt Pepper Co. They have a whole line of Reaper-based merch available on their website, if you’re brave. Personally, I like the taste of food, so I have to pass. What can I say? I fear the Reaper.

TASTE: Typically superhots have chemical undertones, as if you can actually taste the capsaicin. The Carolina Reaper has a sweet and fruity flavor, right before the heat kicks in. The Puckerbutt Pepper Company wants their peppers to not only challenge the taste buds but to also enhance the flavor of food. There’s a lot more flavor to the Carolina Reaper then you’ll find in most extremely hot peppers. With that being said, this still is an extremely hot pepper. Eating it raw is not really advised.

F.      Bell peppers

Bell peppers, which can be red, yellow, green or orange, aren't hot peppers. They are very common sweet peppers. Since this type of pepper has no heat, its Scoville heat index is 0. You can cook bell peppers in a variety of ways, however don't expect this type of pepper to add spice to your food.

G.     Cherry pepper

Also known as pimento peppers, cherry

peppers are heart-shaped and about 4 inches long and 4 inches wide. These peppers are actually very mild, scoring about a 500 on the Scoville heat index. Cherry peppers are perhaps best known to be the red filling that can typically be found inside olives.

H.     Anaheim pepper

Another mild type of pepper is the Anaheim pepper. This pepper is usually maroon in color and has a long, skinny body. While the Anaheim pepper usually has a Scoville heat index of around 1,000, some varieties can have a rating as high as 5,000. Relative to the rest of this list, this pepper is not very hot.

I.        Jalapeno Pepper

The jalapeño is one of the most common types of peppers in the U.S. Many people like it because it's spicy yet not overwhelming. Jalapeños are usually either red or green and about 2 to 3 inches long. Their Scoville heat index is around 5,000, however they can range anywhere from 2,000 to 8,000. When used sparingly, they add just the right amount of spicy flavor to most Mexican dishes. Many people also deep-fry jalapeños stuffed with cheese for a tasty appetizer.

J.        Serrano pepper

The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. On the Scoville heat index, the serrano pepper can be between 10,000 and 25,000. This pepper is usually small (around 2 inches) and green in color. As a rule of thumb, the smaller the serrano pepper, the hotter it will taste.

K.      Cayenne pepper

The cayenne pepper is another hot pepper (between 25,000 and 50,000 on the Scoville heat index) that is popular with those looking to add heat to food. Red in color, the cayenne pepper is generally dried and used in powder form. Additionally, this pepper has been used in natural medicines for hundreds of years due to reported healing attributes.

L.       Tabasco pepper

As you may have guessed, the tabasco pepper is used to make Tabasco sauce. If you've ever tasted how hot Tabasco sauce is, you won't be surprised to learn that the tabasco pepper has a Scoville heat index of between 30,000 and 60,000. The actual pepper is less than 2 inches long and can be green, red, yellow or orange in color.

M.  Thai pepper

Grown in Thailand and neighboring countries, the Thai pepper can be classified as "very hot." With a Scoville heat index of between 50,000 and 100,000, these peppers are sure to leave your taste buds wanting relief. The Thai pepper is one of the smallest peppers, measuring in at less than an inch. It's used in many spicy Thai dishes at restaurants in the U.S.

N.    Rocoto Pepper

While rocoto peppers look somewhat like bell peppers, it can be dangerous to get the two mixed up. While bell peppers aren't hot at all, the rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville heat index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

O.    Habanero chili pepper

Of hot peppers that are commonly used, the habanero chili is recognized as the hottest. This pepper, which can be any color from green to yellow to pink, is usually only around 3 centimeters in length. However, do not let the small size fool you — the habanero chili can pack a punch! The Scoville heat index for the habanero chili can range from 150,000 to 350,000.

P.      Ghost pepper

Also known as Naga Jolokia, this pepper is close to being the hottest pepper in the world. The Guinness Book of World Records recognized the ghost pepper in 2006 after reports surfaced that this pepper has a Scoville heat index of over 1,000,000. If you get your hands on a ghost pepper, be sure to be extremely careful, because one seed from this pepper will have your mouth burning for up to 30 minutes. There’s not much to be said here that hasn’t already been covered in the section about the Chocolate Ghost Pepper. The standard red variant of this pepper is much easier to find than the chocolate and is the fuel for restaurant challenges and idiotic YouTube videos worldwide. Fun fact: The Ghost Pepper is an inter-species hybrid between the species containing all of the habanero cultivars and the species containing the Tabasco pepper (of taco-sauce fame).

Q.    White Habanero (100,000-350,000 SHU)

The first of many varieties of the famed habanero to make the cut, the white is

particularly rare and difficult to cultivate. These peppers grow on tiny bushes, but each one produces an exceptionally high yield. There’s some debate about whether they originated in Peru or Mexico (some people go so far as to differentiate between Peruvian White Habaneros and Yucatan White Habaneros), but regardless of their origins, these peppers can be found lending heat to traditional Mexican stews and salsas. Their influence has even extended out into the Caribbean, where they’re employed in sauces and marinades. P. White Habanero (100,000-350,000 SHU)

R.      Madame Jeanette (225,000 SHU)

The Madame Jeanette hails from Suriname and is a lovely smooth, yellow pod that packs a surprising punch. Named for a prostitute from Paramaribo, it has neither fruity nor floral undertones — it’s just hot. The Madame Jeanette can commonly be found in traditional Suriname and Antillean cuisine, often tossed into dishes whole to add spice to every bite.

Here are 11 health Benefits of the Indian Green Chilli:

Green Chillies are rich in anti-oxidants and act as janitors in our body. They protect the body against free radicals by acting as natural scavengers, can reduce the risk of cancer and can also slow down the aging process.

The Vitamin C present in Indian Green Chillies helps in opening up our nostrils and smoothing our respiratory system. It also helps in building a strong immunity against diseases and infections.

Having spicy food can actually give us a great skin! Indian Green Chillies are rich in Vitamin E that has the ability to produce some natural oils for a glowing skin.

This has to be the ultimate benefit – Indian Green Chillies come with ZERO Calories. That means you can consume Green Chillies even when on a diet.

Indian Green Chilli is that much more important for men as it helps prevent the body from Prostate Cancer – a very common Cancer among men.

Indian Green Chilli can help balance the Blood Sugar Levels, which means it’s a must-have in a Diabetic’s daily diet.

Green Chillies are excellent for digestion, all thanks to the rich fibres that they possess. Contrary to popular perception, Green Chillies are actually good for our digestive system.

While one may think that spicy foods spoil the mood, the truth is exactly the opposite. Indian Green Chillies release Endorphins into the brain that keeps us happy and upbeat.

Indian Green Chillies are especially beneficial for smokers, as they have the capacity to fight Lung Cancer and even reduce the risk of it. Though this is yet to be scientifically proven, experts believe that regular consumption of Green Chillies can actually keep lung diseases at bay.

Green Chillies can help treat skin infections thanks to their anti-bacterial properties. Regular consumption of Green Chillies can reduce and prevent different kinds of infections in our body.

Being a natural source of Iron, Green Chillies are great for people suffering from iron-deficiency, especially Indian women.

Recipes:

Red Hot Chili Sauce

Ingredients

20 tabasco or serrano chiles, stemmed and

cut crosswise into 1/8-inch slices, or 12 very

ripe red jalapenos (about 10 ounces)

1 1/2 tablespoons minced garlic

3/4 cup thinly sliced onions

3/4 teaspoon salt

1 teaspoon vegetable oil

2 cups water

1 cup distilled white vinegar

Directions

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Habanero Hot Sauce

Ingredients

1 tablespoon olive oil

1 cup chopped carrots

1/2 cup chopped onion

4 cloves garlic, minced

5 habanero peppers

1/4 cup water

1/4 cup lime juice

1/4 cup white vinegar

1 tomato salt

 ground black pepper to taste

Directions

Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.

Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

Green Chilli Sauce Recipe

Ingredients:

Green Chillies - 25 to 30 chopped

Onion - 1 medium size chopped

Garlic - 6 to 8 fat cloves cut into pieces

Water - 1.5 cup

Sugar - 1 tblspn

Salt to taste

Vinegar - 4 tblsp

Oil - 1 tsp

Method:

Heat 1 tsp oil in a pan, add in onions, chillies and garlic. Saute them for couple of mins.

Add in salt, sugar and water, cover and cook this for 15 mins.

Now let the mix cool down.

Take it in a blender and add in vinegar, puree smoothly.

Pour this in a air tight container and keep in fridge.

This can be stored for over a month in fridge.

Bhut Hurt Ghost Pepper Hot Sauce

Ingredients

ghost pepper hot sauce

Bhut Hurt Death Sauce

11 ghost peppers

1 whole onion

1 bulb fresh garlic

4 large carrots

2 c. apple cider vinegar

water

salt & pepper

Instructions

Set aside 2 ghost peppers for food processing.

Fire roast remaining 9 peppers over open flame

open all windows and doors

put on rubber gloves and breathing mask

Place roasted peppers in large saute pan

dice onion and garlic, add to peppers

Add a touch of water, begin to cook over medium low heat

Puree remaining 2 peppers in food processor and add to mixture on stove

puree carrots and add to mixture on stove.

Add vinegar & season with salt and pepper.

Vacate premisis for 30 minutes

Return, remove from heat, store in air tight containers, and try not to kill yourself doing so.