Red pepper refers to dozens of different types of hot, hot chilli peppers, also known as chili peppers. It can be fleshy habanero pepper or a tiny, but no less "evil" bird's eye pepper, like a bullet of serrano pepper or a perky chili-willy, which causes embarrassment for some ladies. Red pepper is used fresh or dried.
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Instruction manual
1
Before using red pepper, it is very important to determine its grade. All peppers contain a burning substance - capsaicin, but each grade has a different content. In 1912, pharmacist Wilbur Scoville invented a test for measuring the severity of pepper. Based on this test, a scale of the same name was created, which is still used today. The pizzas on the Scoville scale, for example, are from 0 to 100, and for a fleshy, large wrinkled habanero similar to it, it surpasses 50, 000 units.
2
Hungarian pepper Long, tapered pepper that tapers towards the end with medium-thick walls. It happens not only red, but also pale yellow, yellow, gently green. Use for canning, chutney, salsa and fried foods. Dried Hungarian pepper in our country is known as paprika. He is put in the famous Hungarian goulash. Hotness from 1, 000 to 5, 000 units.
3
Habanero A large, round, wrinkled pepper with a fruity taste. Hotness from 8, 000 to 60, 000 units. They make Tabasco out of it. Use this pepper very sparingly in fresh salsa, ceviche, spicy sauces, curries and Caribbean dishes.
4
Cherry Chili Tomato-like pepper. Hotness from 5, 000 to 8, 000. These peppers have a rich sweet taste and they go well with cheese, put them in meat stews and use them in pickles.
5
Anaheim Long and thin pepper with thick walls and two "branches". Hotness from 1, 000 to 8, 000. They can be fried and stuffed, add chopped to dishes of various national cuisines. Dried pepper is put in soups, added to stew, seasoned with various side dishes.
6
Santa Fe Conical peppers with medium-thick walls. Hotness from 5, 000 to 60, 000. Use them in tacos, guacamole and quesadillas, season the roast with pickled pepper.
7
Cayenne pepper Long curved pepper with a thin wrinkled skin. It can also be green and purple. Hotness from 5, 000 to 60, 000. Most often used dried. It is added to marinades, pizzas, sauces, soups, curries and fries.
note
Cook hot pepper always with gloves. Avoid touching your naked skin with these gloves, and never touch the mucous membrane. It is best to protect your eyes by wearing special glasses.
Useful advice
If you want to slightly reduce the hotness of fresh pepper, remove partitions and seeds from it.