Whether you want to spice up your dishes, add some heat to your life, or simply enjoy their ornamental properties, peppers and chilies are undoubtedly a must-have, both in the vegetable garden and on the patio.
Peppers vs. Chilies: The Big Difference
Both belong to the nightshade family, just like tomatoes and eggplants. Although they share a common origin in Latin America and an affinity for warmth, peppers and chilies are often confused. The easiest way to tell them apart is to look at their shape, taste, and use.
- The bell pepper, or sweet pepper, is consumed as a vegetable, raw or cooked. Generally larger and with a square or lobed shape, its flavour is sweet, especially when ripe. Its colours vary: red, yellow, orange, cream, and even purple or brown.
- The chili pepper, or hot pepper, is used as a condiment to add a kick to dishes. Its fruits are generally smaller and thinner, with various shapes: tapered, conical, or spherical. Its flavour is hot, even burning, due to its capsaicin content.
The Scoville Scale: Measuring the Heat
The Scoville scale, created by pharmacist Wilbur Scoville, is the standard tool for measuring the heat of a chili pepper. It quantifies the concentration of capsaicin, the active compound that causes the sensation of heat in your mouth. Contrary to popular belief, capsaicin is found primarily in the white membranes (the ribs) and not in the seeds.
Capsaicin concentration varies depending on the variety, the fruit's stage of development, and growing conditions. Here is a simplified scale to help you choose the right level of heat for your recipes.
| Degree | Flavour | Scoville Units | Examples |
|---|---|---|---|
| 0 | Neutral | 0 | Bell Pepper |
| 1 | Mild | 100 - 500 | Hungarian Sweet Wax Pepper |
| 2 | Gentle Heat | 500 - 1,000 | Anaheim Pepper |
| 3 | Noticeable Heat | 1,000 - 2,500 | Poblano Pepper |
| 4 | Medium Hot | 2,500 - 5,000 | Espelette Pepper |
| 5 | Hot | 5,000 - 15,000 | Jalapeño Pepper |
| 6 | Fiery | 15,000 - 30,000 | Serrano Pepper |
| 7 | Blazing | 30,000 - 50,000 | Cayenne Pepper |
| 8 | Intense | 50,000 - 100,000 | Thai Chili |
| 9 | Volcanic | 100,000 - 350,000 | Habanero Pepper |
| 10 | Explosive | 350,000 and up | Bhut Jolokia Pepper, Carolina Reaper |
Popular Varieties: From Mild to Hot
To better guide you in your choices, here are a few popular varieties that are easy to find at markets:
Hungarian Sweet Wax Pepper (Degree 1)
Long and pale yellow in colour, this pepper is very versatile. It offers a mild, almost non-spicy flavour. It is excellent for stuffing, salads, or simply for adding colour and a crunchy texture to your dishes.
Jalapeño Pepper (Degree 5)
Originating from Mexico, this is one of the best-known chilies. Conical in shape and dark green in colour (it turns red when ripe), it offers a moderate heat and a fresh flavour. It is perfect for stuffing, grilling, or adding a spicy touch to your salsas.
Habanero Pepper (Degree 9)
This small, lantern-shaped chili is much more powerful than it looks. Its shades vary from orange to bright red. Its flavour is fruity and intense, often compared to that of an apricot, with a heat that builds quickly and lingers. It is used sparingly for sauces and spicy dishes.
Now that you understand the Scoville scale and the flavours that go with it, you're ready to explore the world of chilies. From mild to volcanic, taste and enjoy the heat level of your choice!
