Is the "capsicum annuum" milder or hotter than the jalapeno pepper?
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Jalapeño The jalapeño ( , , , ] ) is a medium-sized chili pepper pod type cultivar of the species "Capsicum annuum". A mature jalapeño fruit is 5 - long and hangs down with a round, firm, smooth flesh of 25 - wide. Depending on cultivar, it can have a wide range of pungency, with Scoville heat units of a few thousand to as high as 462,884 (Chiltepín cultivar). Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. The Chile Pepper Institute is known for developing colored variations.
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Serrano pepper The serrano pepper ("Capsicum annuum") is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains ("sierras") of these regions.
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Salt and pepper Salt and pepper is the common name for edible salt and black pepper, a traditionally paired set of condiments found on dining tables where European-style food is eaten. The pairing of salt and pepper as table condiments dates to seventeenth-century French cuisine, which considered pepper the only spice (as distinct from herbs such as fines herbes) which did not overpower the true taste of food. They are typically found in a set of salt and pepper shakers, often a matched set; however, salt and pepper are typically maintained in separate shakers.
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Muhammara Muhammara (Arabic: محمرة‎ ‎ "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as "acuka".
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Fatalii The Fatalii is a cultivar of the chilli pepper "Capsicum chinense" developed in southern or central Africa from chilies introduced from the Americas. It is described as having a fruity, citrus flavor with a searing heat comparable to the habanero, to which it is related and from which it may have derived.
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Hot chicken Hot chicken or Nashville hot chicken is a type of fried chicken that is a local specialty of Nashville, Tennessee, in the United States. In its typical preparation, it is a portion of breast, thigh, or wing that has been marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper. It is served atop slices of white bread with pickle chips. It is both the application of a spicy paste and the presentation that differentiates it from similar dishes, such as Buffalo wings. It can be viewed in similar context to other foods that have been tweaked to be unique in a regional way, such as the slugburger or the Mississippi Delta tamale.
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Pattypan squash Pattypan squash (or 'patty pan') is a variety of summer squash ("Cucurbita pepo") notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty". Its French name, "pâtisson", derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as scallop squash, peter pan squash, sunburst squash, granny squash, custard marrow, custard squash, ciblème in Cajun French, white squash, button squash, scallopini, or simply "squash" in Australian English, or schwoughksie squash (pronounced "shwooxie squash"), especially if grown in the Poughkeepsie, New York, area.
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Habanero The habanero ( ; ] ) is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but white, brown, yellow, green, and purple are also seen. Typically, a ripe habanero chili is 2 - long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
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Ceviche Ceviche (] ) is a seafood dish popular in the coastal regions of Latin America and the Caribbean. Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with "ají" or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
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Cincinnati chili Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as "ways". The name "Cincinnati chili" is often confusing to those unfamiliar with it, who expect the dish to be similar to chili con carne; as a result, it is common for those encountering it for the first time to conclude it is a poor example of chili.
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Frank's RedHot Frank's RedHot is a hot sauce made from a variety of cayenne peppers, produced by Reckitt Benckiser.
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Genipa americana Genipa americana is a species of "Genipa", native to northern South America (south to Peru), the Caribbean and southern Mexico, growing in rainforests. It is commonly called genipapo, huito, or jagua, although the name "jagua" is also used for other "Genipa" species. The Inca called it hawa or wituq. In the British islands of the West Indies, it was called the marmalade box.
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Valentina (hot sauce) Valentina is a brand of pourable hot sauce manufactured by Salsa Tamazula, a company in Guadalajara, Mexico. It is typically sold in 12.5-ounce and very large (one-liter or 34-ounce) glass bottles, with a flip-top cap permanently attached to the bottle (the cap does not unscrew). The sauce, and the parent company's Tamazula hot sauce, are made with puya chilis from Jalisco state – similar to the Guajillo chili and known by the name "guajillo puya" – is described as thicker than Tabasco sauce and less vinegary, with more chile flavor. Valentina comes in two varieties, hot and extra hot, and the sauce is known for its use on tacos and its taste, as opposed to only for its heat. Valentina's ingredients are water, chili peppers, vinegar, salt, spices and sodium benzoate (as a preservative).
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Caponata Caponata (Sicilian: "capunata") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
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Llajwa Llajua or llajwa (] ) is a hot sauce prepared from locotos (Bolivian hot chili peppers) and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quirquiña (Bolivian coriander) in Cochabamba and wakataya in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batan, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in a blender.
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Bajan pepper sauce Bajan pepper sauce is a Barbadian-style hot sauce condiment made from hot peppers. It is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including meat, poultry, and fish.
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Turban squash Turban squash, also known as "Turk's turban" or "French turban" (""Giraumon"" in French), is a type of squash most often used as a winter squash. It is an heirloom, predating 1820. A cultivar of "Cucurbita maxima", it is closely related to the buttercup squash. It is typically 6 pounds when mature. Colors vary, but are often mottled in shades of orange, green, and white. The squash is used as both a vegetable and as an ornamental gourd. Taste is similar to other "C. maxima" cultivars, though "not as vibrant," "reminiscent to hazelnut," and "coarse, watery and insipid." Known in the nineteenth century as "the most beautiful in color, and the most worthless in quality, of all the varieties of squash;" selective breeding since then may have improved the flavor.
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Ajoblanco Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.
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Piper aduncum Piper aduncum, the spiked pepper, matico or higuillo de hoja menuda, is a flowering plant in the family Piperaceae. Like many species in the family, the matico tree has a peppery odor.
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Filfel chuma Filfel chuma, (Hebrew: פלפלצ'ומה‎ ‎ ), also spelled pilpelshuma (lit: "pepper garlic"), is the typical hot sauce of Libyan Jewish cuisine. It comes from the Libyan cuisine, where it is known as maseer (Arabic: المصير or مسّير حار‎ , "mseyer " ‎ ). It is also known by other names like filfil mukhalal (Arabic: فلفل مخلل‎ ‎ ) and filfil makbos (Arabic: فلفل مكبوس‎ ‎ ). It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.
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Magical Michael Magical Michael basil is a cultivar of "Ocimum basilicum" (sweet basil). The plants reliably grow to 15 inches tall and 16-17 inches wide. This degree of uniformity is unusual in basil varieties. The flowers of the plant are also unusual, with purple calyxes and white corollas. The flavor is similar to sweet basil. Magical Michael is a past winner of the "All-American Selection" award.
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New Mexico chile New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894, then known as Las Cruces College and the New Mexico College of Agriculture and Mechanic Arts. Selective breeding began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars, from across New Mexico and Southern Colorado's old Hispano and Pueblo communities. These peppers were selected to have a "larger smoother, fleshier, more tapering and shoulderless pod for canning purposes." The first cultivar of this group was released in 1913, called 'New Mexico No. 9'. The New Mexico chile peppers are popular in the cuisine of the Southwestern United States and in the broader Mexican cuisine, and an integral staple of New Mexican cuisine.