Every plant belonging to the Solanaceae family have something
particular in common: they all contain alkaloids, therefore they all have some
effects on the human nervous system. Of course, not all of them contain the
same quantity of alkaloids and some of them are even used for medical
preparations, such as belladonna, tobacco and stramonium. Other plants of the
family have more normal characteristics and have become part of human
nutrition, such as potato, eggplant and tomato. One of the 85 genders is
capsicum to which belongs hot pepper. In the capsicum gender we have
capsicum annum, capsicum frutescens, capsicum pubescens
and capsicum pendulum. Capsicum annum regroups some varieties
such as capsicum abbreviatum, acuminatum, fasciculatum,
cerasiferum, bicolor and christmas candle.
The other hundreds of capsicum spread all over the world gave origin to
many types of hot pepper, having countless dimensions, shapes and tastes, which
are practically impossible to categorize. Not even botanists in some cases
agree. Concerning the hot taste, it is caused by the presence of capsaicin:
there are sweet peppers, hot peppers and very hot peppers; it seems that the
intensity of hotness is indirectly proportional to the size of the fruit,
therefore a smaller hot pepper will be hotter than a big one.
Before considering the many qualities of hot peppers, it would be appropriate
to mention how the intensity of hotness is measured. The first ones to use a
scale for evaluating the level of hotness in hot peppers were Aztecs. In
their Nahuatl language, they could distinguish six levels:
coco (hot), cocopatic (very hot), cocopetz-patic (very
very hot), cocopetztic (hot fire), cocopetzquauitl (extremely
hot) and cocopalatic (hot to make you flee away).
The gustatory perception is a personal attitude, therefore a classification
based on subjective perception is anyway approximate and certainly relative. A
pharmacist from Detroit, in 1912, tried to set a method in order to measure the
intensity of hotness that could be as objective as possible, at least,
according to him. He investigated on what was the substance that caused
hotness and how it could be possible to measure it. He took some hot peppers,
among the hottest, and he singularly left them in infusion in alcohol for one
night long. He used this method because, being a pharmacist, he knew capsaicin,
the substance responsible for hotness, was soluble in alcohol. The morning
after he took an exact quantity of liquid and he added some sugared water in
definite proportions until the hotness was just perceptible. With this
experiment he realized the higher the quantity of water added and the higher
the hotness sensation of hot pepper was. For Habanero, considered as the
hottest in the world, are needed 300.000 units of sugared water in order to
have the sensation of hot just perceptible, whereas it takes 5000 units for
mitigating the hotness of Poblanos species.
There is another method for measuring the intensity of hotness sensation in hot
peppers, also based on empirical factors: the Dremann's Hotness Scale,
abbreviated as DHS. This method is based on the diameter of the hot pepper,
without considering its length, and its capacity to increase the hotness in a
sauce for units of weight. The scale used by this method indicates the ounces
of sauce that can be flavored by adding just one ounce of fresh green hot
pepper. In case of mature hot pepper the quantity must be multiplied two or
three times, in case of dried hot pepper it must be multiplied ten times.
However it should be observed that both methods are based on personal
sensations and therefore highly empirical and relative, and that some species
of hot pepper have different positions in the hotness scales used by the two
methods.
Among the many varieties of existing hot peppers, we will mention the
characteristics of the most known and spread ones.
- Paprika - (Capsicum annuum) Powder obtained by drying
and subsequently grinding a particular species of sweet pepper. The plant
originates from Mexico and it was introduced in Hungary where it became a
symbolic ingredient of the local cooking
- Ancho - Red-orange colored and heart shaped, has a length of
about 12 centimeters (4.72 inches), and a sweet and fruity taste. In Mexico
certainly is the most popular hot pepper, excellent for stuffing and for
aromatizing sauces. When it is still green it is called Poblano and can be
also consumed fresh. It is usually sold ground
- Aji - With this name are known a wide variety of Peruvian hot
peppers, such as ajì heuacatay, verde molido and limo
amarillo, has a red color as well as an intense aroma and a very hot taste
- Chipotle - Mexican hot pepper having the color of coffee.
Indeed, it is a big sized mature and dried jalapeño. Before being
used, stalks and seeds are to be removed, then it is mashed while adding some
water
- Guajillo - Dark brown colored hot pepper from Mexico. It can be
10-15 centimeters long (3.90-5.90 inches) and has a slightly curved shape. Its
aroma vaguely resembles the one of green tea but in mouth has a sweet taste
and it is good for preparing sauces
- Habanero - It is cultivated in Yucatan and in the Caribbeans,
It is believed, according to its name, it originates from Havana, Cuba, but in
Mexico Mayans claim its paternity because of the fact it grows up almost
exclusively in Yucatan. Considered as the hottest of the world, has an orange
or red color, the shape of a lantern and the length of 5 centimeters
(1.9 inches). It is good for hot sauces because, no matter its strong hot
taste, it is a variety having a rounder taste in regard to others, its hot
taste is not persistent nor pungent, it does not irritate the stomach and it
can be perceived in mouth only. It is used toasted or mashed
- Jalapeño - It is cultivated in Oaxaca and in Chibuabua
(Mexico), Texas and south-west USA. It probably is the most known Mexican hot
pepper in Europe and in the United States, has a dark green color, thick pulp
and a length from 5 to 7 centimeters (1.9-2.7 inches), is moderately hot and it
is preferably consumed en escabeche (pickled), dried under the sun and then
smoked with particular woods. It became famous as pickles, in the Mexican
nacho (a Mexican food prepared with a tortilla stuffed with cheese, soy and
Jalapeño hot pepper) and in hot dogs, it certainly is the most known
American hot pepper. No matter it is adopted by Americans, its origin is from
Mexico, precisely from the city of Jalapa to which is named to. In the Veracruz
state are cultivated about fifty species of hot peppers
- Kayenna - (or Cayenne) It is cultivated in Louisiana,
Mexico, Asia and Africa. It derives from the ancient Jalapeño. It is one of
the hottest of the world, green or red-orange colored, with an particular
aroma, and it is very good for making hot the dishes of the African and
Caribbean traditions
- New Mexico - It is cultivated in Rio Grande Valley, Mexico
- Jamaikan Hot - It is cultivated in Jamaica and in other
Caribbean islands
- Scotch Bonnet - It is cultivated in Jamaica, Caribbeans and
Belize
- Prik Chee - Typical in the Thai cooking, has the size of a
finger and it is moderately hot. According to the level of ripeness it can also
get green, yellow or red colors
- Prik Kee Noo - Thai hot pepper having little size but, as
opposed to Prik Chee, this one is very hot, it can have red, green or
yellow-orange colors, it is very used in cooking, from curry to sauces
- Pasilla - Long and thin Mexican hot pepper of dark brown color,
has an unmistakable licorice taste. When mashed is good for aromatizing dishes
made with sea foods as well as ceviche
- Poblano - It is cultivated in Puebla, Mexico City and
California, has a dark green color and a length of about 10 centimeters
(3.9 inches). It is never consumed raw and is excellent roasted in the oven
- Serrano - It is cultivated in Mexico and south-west USA, green
or red colored, and it is a very hot variety. Has a strong taste and it is good
for salads, marinades and sauces
- Wax - It is cultivated in Mexico, California and south-west USA
- Rocotillo - It is cultivated in South America
- Thai - It is cultivated in south-east Asia and California
- Sweet Bell Pepper - It is cultivated in the Mediterranean and
California. It is not hot
A particular mention should be said about the most famous sauce made of hot
pepper: Tabasco sauce. For its preparation are used only hot peppers from Avery
Island, Louisiana. The fruits are harvested at full ripeness, then ground,
added to salt and then aged with wheat vinegar in oak casks. Tabasco has a hot
taste and a pungent aroma, it is usually consumed in drops.
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