Veggie & Fruit Guide
Veggie & Fruit- Please select from abc list
Hot peppers (chillies)
Hot peppers (chillies) are native to
South and Central America. They were introduced to South Asia in the 1500s
and have come to dominate the world spice trade. India is now the world’s
largest producer of chillies.
The perceived heat of chilli peppers
is measured in Scoville units, a scale developed by Wilbur Scoville in 1912.
Habanero, Thai, Serrano, Fresno and Jalapeno chillies are classified as hot
peppers because of their high Scoville units.
The heat in chillies comes from a
chemical compound called capsaicin. It is an irritant to mammals (but not
birds), probably evolved to protect fruit from hungry mammal predators who
could chew and crush the precious seeds. It is also the principal ingredient
in pepper spray used by the police.
Chillies are very versatile ingredients, even a little
can just light up the flavours of a dish. They can be stir-fried, baked,
grilled, stewed or eaten raw.
Seasonal
Availability
Chillies are
available all year round.
Serving Size
Because chillies are used almost
exclusively as a seasoning, it is unlikely that they would
be eaten in a quantity adequate to count as one vegetable
serving. They can however be combined with
other vegetables to count towards your 5-a-Day.
Description by Variety
Habanero
Habaneros are the hottest, being 1000 times hotter than the
Jalapeno. They are green to orange-red and shaped like a small
lumpish square and the heat scale is 10.
Thai
The Thai chillies are hotter than Serrano
chillies and the heat does not diminish when cooked. They are thin,
elongated and red when fully ripe (heat scale 8).
Serrano
Serrano chillies are also hotter than the
Jalapeno and are small and tapered. They are dark green or scarlet
red when ripe and the heat scale is 7.
Fresno
The Fresno chillies are often mistaken for the Jalapeno, but are
broader at the top and hotter.
Jalapeno
Jalapeno chillies are the most common hot pepper. They are deep
green and about 5 cm long, with a heat scale of 5 - 6.
