28/07/2025
PEPPER VARIETIES EVERY CHEF SHOULD KNOW
Banana Pepper: A mild, usually yellow or green pepper, often used in salads or pickled.
Chilli Pepper: A broad category encompassing many hot peppers, known for their pungency due to capsaicin.
Tabasco Pepper: Small, red peppers primarily used to make Tabasco sauce.
Rocoto Pepper: Round, often red or orange peppers with black seeds, native to South America.
Ghost Pepper: One of the world's hottest peppers, known for its intense heat and sweet undertones.
Cherry Pepper: Small, round, and often red peppers, typically mild to moderately spicy.
Fresno Pepper: Similar in size and shape to a jalapeño, with a fruity and slightly smoky flavor when mature.
Habanero Pepper: Very hot peppers, commonly orange or green, with a distinctive fruity flavor.
Serrano Pepper: Small, hot peppers, usually green, often used in salsas and sauces.
Cayenne Pepper: Long, thin, red peppers, commonly dried and ground into a spice.
Bell Pepper: Large, mild peppers available in various colors like green, red, yellow, and orange, often used in salads and stir-fries.
Poblano Pepper: Mildly spicy, dark green peppers, popular in Mexican cuisine and often used for stuffing.
