Jalapeño
Jalapeño is a named type of Capsicum annuum, usually sold green and also eaten red when ripe. It has a fresh green aroma and a reported heat range of about 2,000–8,000 Scoville units.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
All spices144
Herbs88
Seed, bark and berry spices18
Dried chilli products10
Hops and brewing botanicals8
Aromatic roots and rhizomes7
Fresh chillies7
Peppercorns6
Herbs88Seed, bark and berry spices18Dried chilli products10Hops and brewing botanicals8Aromatic roots and rhizomes7Fresh chillies7Peppercorns6Fresh chillies
Chilli
Chilli is the pungent fruit of Capsicum plants, native to the Americas and eaten fresh, dried, ground or fermented in cuisines around the world.
Green chilli (serrano, jalapeño and milder varieties)
Green chillies are fresh, unripe or just-ripe pods of Capsicum annuum, from the medium-hot jalapeño and hotter serrano to mild New Mexican types, used raw in sauces and cooked in pastes.
Scotch bonnet pepper
The Scotch bonnet is the squat, fiercely hot, fruity chilli of Jamaican jerk and Caribbean pepper sauces, a Capsicum chinense cousin of the habanero.
Locoto chilli
Locoto is the Bolivian name for Capsicum pubescens, an Andean chilli with thick-walled fruit, distinctive dark seeds and heat that varies between plants and harvests.
Ají amarillo
Ají amarillo is the orange-yellow Peruvian chilli cultivar group of Capsicum baccatum, used to colour and season huancaína sauce and ají de gallina. Published heat estimates do not establish one range for the named cultivar.
Red chilli
Red chilli is the ripe, red fruit of a Capsicum pepper plant, used fresh, dried, as flakes or as powder to add heat, colour and flavour to pickles, ferments, sauces and stews.