A red complexion, runny nose and burning mouth are just some of the effects of eating chili peppers, members of the Capsicum genus. Even though they can sting, the red-hot taste of chilies can be addicting; try tossing chilies into almost any dish. There are many varieties of chili pepper throughout the world, from tiny ones used by the Thais, to plump, but painfully hot, chilies prized in South American cuisine.
Bird's Eye Chili
Bird's eye chilies, also called piri-piri, can be used dried.
Small and powerful, the bird's eye chili pepper is used in African and Asian cooking to give dishes heat. According to the Recipe Tips website, bird's eye chilies are picked when they have grown to an inch long and have turned from green to red, though the pepper may be used in recipes when it is either color. In Portugal and Africa, cooks use this chili, known as piri-piri, in marinades and sauces.
Jalapeno
Jalapenos are a popular topping for foods like nachos and pizza.
Popular in Mexican cuisine, jalapenos are hot chilies used in the preparation of salsa and dips, like pico de gallo, and eaten pickled or dried. Jalapenos are usually between 2 and 4 inches in length, and may be red or green. They have a smooth skin, and a plump shape that tapers slightly at the end. According to the Produce Oasis website, one cup of jalapenos contains 66 percent of the daily recommended allowance of vitamin C and 10 percent of the recommended amount of dietary fiber, making them a healthy way to add flavor to cooking.
Scotch Bonnet Pepper
The Scotch bonnet pepper may look innocent, but is very hot.
Reputed to be one of the hottest chili peppers in the world, the Scotch bonnet comes in shades of green, orange, yellow and red. The chilies are irregularly shaped and somewhat roundish, with a wrinkled appearance. They are a popular ingredient in jerk sauce, a Jamaican meat marinade and other South American recipes for dips and sauces. When cooking with scotch bonnets, the Get Jamaica website recommends wearing gloves to avoid getting pepper juice on the skin, which can burn and is also a serious eye irritant. If the skin stings after handling the scotch bonnet, the affected area can be soaked in milk or plain yogurt to ease the pain, advises Jalapeno Madness.
Habanero
Habaneros start out green and turn orange, yellow and red.
A small red pepper with an irregular, roundish shape, the habanero is burning hot and often used in Mexican cooking. According to Chili Pepper Madness, habaneros start out green, turning bright orange, yellow or red as they grow and mature. The chili is significantly hotter than the jalapeno; it likely originated along the Yucatan Peninsula, and was spread across the globe by Spanish traders. Habaneros are usually 1 to 2 inches long and wide. Chili Pepper Madness describes them as having "terrific heat, hint-of-citrus flavor and a flowery aroma," making them a popular ingredient in salsa and spicy dishes.
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