The pepper ABC
There are a number of things here in the editorial office that are always in the cupboard. The famous rice cakes, containers of hummus, jars of pickles (I feel like I'm pregnant) and sambal. And believe it or not, but that last spicy item is mainly due to my addiction, which is so bad that a standard copy disappears into my suitcase. For vacation. At breakfast over a layer of avocado, during lunch to spice up my hummus a bit or to stir into the rice in the evening. Not that it's necessary, because nowadays almost every chef, wherever in the world, reaches for chili pepper to enhance their creations.
But why do we want our food so hot? Because it's tasty, you would say. At least, that's what I think. But did you know that the spice also has antibacterial properties? Your jar of sambal can therefore inhibit or even kill the microorganisms that spoil food. It's not so strange that chili pepper is one of the most important spices in Asian, Korean, and Mexican cuisine. The pepper (of any kind) contributes to health and even to the survival of people in warm areas.
Are you, like me, hugely addicted to spicy food, but don't know exactly which pepper to use for which dish? Then I have some facts lined up for you. These are the seven most well-known types of peppers.
1. Aji
– Sharp and burning that comes on quickly, but also disappears quickly.
– Fruity and flavorful
– In soup, pasta, or through the salad
– On the Scoville scale*: 30,000-50,000
2. Tabasco
– This nasty pepper slowly creeps to your lips and the tip of your tongue to then linger like a smoldering fire.
– A hint of celery and onion
– As a spice and sauce
– On the Scoville scale*: 4000-5000
3. Jalapeno
– The Jalapeno spreads the heat over the tip of the tongue and then slowly disappears.
– Spicy
– Over that plate of melting cheese-covered nachos, in vinegar, or stuffed with a creamy spread
– On the Scoville scale*: 0-50,000
4. Paprika
– Barely spicy
– Sweet and bitter, sometimes smoky
– In stir-fries, through your pasta sauce, or in your stew
– On the Scoville scale*: 0-1000
5. Cayenne
– This pepper spreads throughout your mouth and quickly fades away.
– Sour
– Through your sauces, stew, or over your couscous salad
– On the Scoville scale*: 30,000-50,000
6. Madame Jeanette
– Bloody hot
– As a base for your homemade sambal
– With just a pinch, this makes your sauce, curry, or other rice dish très spicy
– On the Scoville scale*: 150,000-325,000
7. Piment (also known as Jamaican pepper)
– Barely spicy.
– Mild and spicy with notes of clove and cinnamon
– In powdered form, this pepper is used in both sweet and savory dishes
– On the Scoville scale*: 100-500
The Scoville scale was developed by Wilbur Scoville in 1912 and measures the heat of chili peppers and spicy sauces.
