All About Chilies What you need to know. S1 Ep177
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Here is a great tutorial about chilies their names both fresh and dried. How to dry and the heat profile of each. If you are planning on using chilies then this is for you. For a newer video on this same subject: • All About Chillies S4 ...
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For a newer video on this same subject: th-cam.com/video/x_oDfYwI9lQ/w-d-xo.html
What's the difference between a New Mexico chili and an Anaheim chili?
It’s about time to have a video that explains peppers unlike others full of babbling and nonsense. Now, I finally understand what chipotle, chili etc are. Thank you for a professional presentation.
Thank you for watching, and please try some of my other videos, I have a lot of very good recipes on here. 😃👍😃
Peppers and chilies are two different things
Chipotle meco is the name.
chiles de arbol are so darn delicious and spicy🤤 they are so enjoyable for me i carry them in my purse when eating out at restaurants lol
I use them on my pizza. It's good stuff.
Are chile de arbol just Cheyenne Peppers ?
Each species of pepper has its own unique flavor profile with each color also influencing the taste of the pepper. For me, I love the Capsicum annuum, Capsicum baccatum, and Capsicum pubescens the most. Methods of preparation definitely influence the flavor as well. Thank you so much for sharing your knowledge.I love the variegated jalapenos, the chocolate jalapeno aka the Azabache created by hybridizer Stephen Van Gelder.
Poblanos are another of my favorite you showcase. A nice mild pepper with a rich taste. Variegated and very colorful poblano are also right up my alley. So much is about the looks as well as the taste.
What's the difference between a New Mexico chili and an Anaheim chili?
Great instructive video. I think the term for pepper heat is Scoville, not Scofield.
I came here to say this.
What is a Schofield unit/rating? Any relation to Major George Schofield?
Wow you explain things so good! I really learned a lot about Chili Peppers and I'm Mexican lol. Thank you!
I have always loved eating fresh cayenne pepper with a sandwich! Thanks for giving us a heat scale! I bought my first poblano, and now I think I know how I am going to cook it! I grow cayenne every year, and can eat a handful a day in the summer for lunchtime sandwiches with sliced tomatoes!
Love jalapeño, use them for eating whole, with sandwiches, or as cayenne, pickling in vinegar for sliced or whole. I love the pepper juice with my pinto beans and cornbread! ( a note: the Serrano was at my local Walmart for the first time, and wheweeee!!! They are hot! I did use a small amount in my last pot of chili, and some homemade vegetable soup. It added a nice heat to them!, but by themself with a sandwich, ouch!)😂😂
I'm in the game mostly for spiciness. The most mild pepper I grow is Chocolate Habanero, which I can just eat fresh, I like the taste. All the rest are over a million Scoville, that I turn into powder, freeze, pickle, make sauces. If you ever go to South Korea, you'll need all the tolerance to heat you can get ))
How do you keep them from going bad (mouldy)?
Do as the Hispanics do and hang them by the stem or turn them over every day keeping them on a rack so they don't sit flat on a surface.
Scoville, not "Scofield". Oy.
He’s talking about a smith and wesson. Also called the Russian.
Thanks for the video. Its actually Scoville units, as opposed to Scofield. I enjoyed the video though.
Of all your informative style videos, this is the one I recommend most. The detail is great and the number of different chiles you've assembled here is amazing. Hopefully you can revisit this subject someday.
I think it is about time to make another chili video, your right and I'll extend it with other variety's. That's a good idea for a video for this fall, thank you. 👍
No! Thank you Chef Trotter... you've stuck it out and become a true "great chef", in my humble opinion. I'm appreciative that you take time to reply, and frankly honored to see your work and dedication. It's also inspiring to see your skill as a video producer grow and refine.
My experience with drying peppers is to let them become fully ripe before drying them. The green ones tend to get spots or become rotten before they get a chance to dry out. It also brings out the best heat and flavor.
Use a drying machine or an oven...
@@DerSaa @14:25 he mentions that dehydrating and drying are not the same thing and shouldn’t be confused.
Also, green peppers can taste quite different than colored ripe peppers, and have different heat.
@@ttb1513 Drying machine does not dehydrate chilli, to dehydrate chilli you use water.
@@Krahamus you mean "rehydrate"? Dehydration removes water
Quick guide to spanish powder chillies:
Pimentón de Murcia: made with sun dried ñora peppers, our sweetest pepper and our most common dried pepper. Not spicy.
Pimentón de La Vera: really common powder. From Extremadura. Slowly dried (it can take more than a month) with light smoke without sunshine. Made with different varieties to create three blends: dulce (sweet), agridulce (lightly spicy) and picante (spicy).
Pimentó tap de cortí: from the balearic islands, made with the pepper that has the same name. Sun dried. Used to give flavour to the sobrasada, like a soft chorizo. Not spicy.
Pimentón de Candeleda: from Castilla la Mancha. Dried slowly with smoke without sunshine. Made with a blend of varieties. It's judged by its quality as colouring powder. Not spicy.
All the pimentones are seedless. The smoky flavour is soft in these peppers and they can't be used to give a chipotle like flavour.
That's very cool, thank you for the info.
I make salsa from Jalapeno`s for my mild salsa and I make a hot batch with the one I made by adding serrano`s to the mild . Its a quick short cut if you need both hot and mild . There are 5 of us and some like it hot and some don`t . My daughters boyfriend said I`m Mexican and I like the hot stuff . I made the Salsa Verde with the fried Serrano`s in oil that you put in the blender adding salt and oil only . He slathered that all over his food and could not eat it . The dog would not even eat it . LOL I told him to be care full with that .
Very difficult to get a of variety of chilies here in Australia. Thank you for telling me about chipotle, they are often referred to in recipes.
I will share my favourite joke:
Q. What is the weather like in Mexico?
A. Chili today, hot tomalie.
(maybe it only works with an Aussie accent)
Haha
I was born & raised in Tx, 71 yrs old and remember when I first heard that joke from a school buddy Westly Clark in the forth grade. Been a long time --- can't believe I still recall his name.
Very funny Bugs Bunny 😂
Great video and presentation, enjoyed the info. I love cooking Mexican and Southwest style dishes. Depending on the recipes I do I like a little variety of heats. You clarified the chilis. Good job, Chef.👍
I love how excited you are about these chilis. I grew my first garden this year in our new home. Lots of different types. Cool video.
Am I crazy or do you keep saying "scofield"?
"Scoville". Names after Wibur Scoville who created the scale in the early 1900s.
You're right. He said it correctly in the beginning, then kept pronouncing it like "Scoffield". Kinda irritating, but still a good video.
what an excellent informational video, best one on chilis I have found.
Scoville Heat Units
Jus' so you know..
Great information. I learned the difference about Poblano and Ancho peppers.
I'm using YOUR comment on my new COMMENTS VIDEO. Enjoy.
Now if your going to grow peppers, grow the ones that are your favorites ! Some time like jalapenos there cheaper just buy them at your store. On the other hand Orange habaneros are like 4 bucks for 10 pods. So its cheaper to grow that pepper! AND the ones you can't buy at the store, Its cheaper to grow cayenne rather than buying it at the store! So that another 1 i grow ~1 more example Green chilis! Only get the can ones at the store, So that 1 to grow as well !
Wow, I thought I knew a lot about peppers but I guess I was wrong. I especially found the drying vs dehydrating thing useful. Thank you!!!
Thank you for watching. There is a lot to know about chili's and this was just the tip of a very large berg.
Texas Cooking Thanks for your reply! I’m actually an American studying abroad in Japan for a year right now. I heard you mention “Japanese chili’s” but I can’t seem to find any fresh hot peppers in supermarkets here (food here is very rarely spicy.)
I’ll look a little harder, but I’m definitely excited to go home and try drying out some peppers of my own!
Japanese chili's are a type of chili not necessarily a chili grown there.
You might consider ordering them online and having them shipped to you. Even fresh chili's have a long shelf life so shipping shouldn't be a problem. I recommend trying the Banana Pepper, Anaheim, and Poblano first.
this was so informative, i actually ended up taking notes on my phone for next time i'm at the store. thank you so much!
I don't know if this is a good or bad thing but peppers dry much faster in the desert. Your 28 day peppers look like my 5 day peppers. Arizona_
What you mentioned about anchos being labeled pasilla is standard even in grocery stores in Mexico. Frustrating
It's Scoville not Schofield and most crushed red pepper at your local grocery store is crushed cayenne. You sounded well informed other than that lol
I would like to know if the seeds from these dried peppers have gone through so much drying time that they are no longer viable for planting If they've been smoked, probably not but if dried naturally I really don't see why not .
cant you jus grow peprika? what about green chile, bro green chile is awesome although i cant even feel the hot ones anymire but i think thats what all peppers do
What a wonderful video. Thank you especially for stating that dehydrating is not the same as drying in this case. Watching this video I was going to grab some jalapenos and start dehydrating them, expecting them to change to the red ones. Oh boy, you saved me a head ache. I will still dehydrate some to use in cooking, but I won't be expecting them to change. Love you videos.
I will also be doing a part two on chili's covering flavor profile, re-hydrating, making chili paste and chili powder.
Thanks for watching.
I also was confused by the inaccuracies at a King Soopers in Colorado Springs 😂 Being a white guy from the Midwest I just assumed I had been thinking wrong, and the store was right
Thank you very much. So interesting infos! Already subscribed.
Awesome, thank you!
What's a scofield unit? :-p Must have been good wine. ;-)
Where do the chile piquin/pequin and chile tepin fall within the heat and flavor profile?
Wonderful, thank you! Sorry if this was asked before but are you drying open-air at room temp, or using a dehydrator? Also a tip about getting the capsaicin oil off your skin if you don't have gloves; you can rub undiluted dawn detergent (no water) into your skin then rinse off well with warm water. That removes the volatile oils from even my very sensitive irish skin. No burn. Last thing - from your pronunciation of "scoville" people may think you are trying to say scofield (like the theologist) as that is how you're pronouncing it, just FYI.
Or Scofield like the guitarist, who is indeed pretty spicy. :)
Here in New Zealand, I grow, Jalapenos, Hungarian Hot Wax, Cayenne, mostly. I make hot sauce, pickled chillies, chilli sauce, paste, and plenty of other stuff.
Just me totally planting the seeds from my dried pepps lop let's see what I get
Scoville units.....
But I do like habeneros in my chili
Have you heard of the NuMex Garnet?
No I have not, have you tried it? 😃👍
The extremely hot, dangerous orange one looks similar to the harmless orange one top left, between the red and yellow ones. I am just getting accustomed to jalapenos. Since I found out the health benefits. Getting to like spicy food as well. Taking it easy and cautiously seems to be the best way to proceed. Even bell peppers have very much different strengths of goodness in them, I heard. Green being the lowest strength of goodness not hotness and yellow being the best. I think I got that, correct? Always best to check though too. Even jalapenos vary in goodness by their color. Wow, they really changed as they dried out. Are they still ok to consume after drying out that much? Thanks for posting.
This video is fucking amazing. Rip😔
Thanks for sharing this information as the time laps.😊
Sounds like you forgot the Chilie capital of the world. NEW MEXICO
I hear ya although I must say people often complain about the length of my videos so I have to pick and choose what I include in each one and often many things get left out. Sorry about that, I hope you'll keep watching my other videos.
Remember our OWN states. Que Viva Nuevo Mexico Y Texas.
💖💫💞✨💝 THANK YOU!!!!
Now I need a chart 🤩😂
Did you call them "scofield" units? It's scoville. Some good information but that should be cleared up.
Yeah I screwed up. Take a look at this one and tell me which is better. th-cam.com/video/x_oDfYwI9lQ/w-d-xo.html
can you bake them at low temp to speed up the process?
Capsaicin is fat soluble not water soluble. It can be absorbed into starch. If you rub a little oil into your hands and then use dish detergent to wash it off. Or just don't mind the burn. I personally like it if I make something with peppers and I rub it inadvertently in my eyes. I makes them water a little and feel comfortably warm. It isn't uncomfortable for me. I guess I'm just warped that way. I also like to eat whole habañeros too. They're good with a shake of salt or dipped in vinegar. I got a hot pepper paste from a family friend last year that is the hottest I have ever eaten. It's a paste made from some native Senegalese chilli type and the locals call it saddam. It is so potent it etches a golden color into tempered glass. Very hot, but a nice rounded smokey flavor to it as well. It tastes very similar to a Bhut Jaloka, but with a more wooden or smokey flavor. If you like real hot, it's awesome. There is a powdered form that you may find in an African Grocery store called Pilli pilli. I will warn you though. Ex Lax is not ready for Pilli pilli. It will empty you out. But it is delicious if you like above 100,000 Scoville food.
When I'm just cooking for me alone, a little ground beef, onion, salt garlic, pilli pilli and some olives and olive juice. Goes great with rice.
If you want to find super hot chili's try puckerbutt pepper company, he has invented the hottest chili's of all.😀
@@texascookingtoday5873 they were recommended to me before. The problem is I'm not allowed by law to buy some of the products I am interested in. Thanks to the EU and it's ongoing socialism they count as GMO that are banned here. At least that is the excuse I got from customs.
@@texascookingtoday5873 they were recommended to me before. The problem is I'm not allowed by law to buy some of the products I am interested in. Thanks to the EU and it's ongoing socialism they count as GMO that are banned here. At least that is the excuse I got from customs.
@@FesterPussbucket
No socialism going on, you need to learn what socialism actually is.
No ñ in habanero. But it’s cool. Your video was great: I learned a lot. I like how it’s framed from “normal cooking”. It’s not just a blow hard Carolina blow your hole off kind of sauces and peppers. :)
You are very CORRECT. train people to use the correct name for these peppers.
Thank you for making this video. This was very helpful.
Peace and blessings ❤️
You are so welcome, thank you for watching. 👍😃
This video is a diamond to be found!
I never knew that there are such differences in the hotness. That's why some of my "hot" souses were weak, and others were pure torture, even thought I used the same ingridiants. hehe
I am willing to bet your hot sauces are about to get a whole lot better.
Thank you for watching.
Good
Thanks for a great video, immediately subscribed. I'm over the pond in England and all you can get in the supermarket is "red" or "green" chilli's. I love me various hot sauces and that tends to be my spicy kick. I'm now off to see if I can get any of those awesome looking specimens on a website over here. Cheers Stuart!
That's cool, thank you for watching.
Get some of those poblanos they are off the hook good.
Never to late to learn , but I would have liked to know this years back.
Thank you for watching, I'm putting together a new video on chili's, should have it out in a few weeks. 😀
Great info, thank you
Great presentation brother and good presence,confident,sure of yourself,convincing
I did not know there are lot of chilies 🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶
There are hundreds of different chili's in the world although I must admit I only use about 15 or 16 different ones. Thanks for watching.
Great no-BS video.
Liked and Subscribed from Sydney.
Welcome aboard! Thank you for that.
I have been growing Carolina Reaper since early this year and done like to waste food.
Any idea how I can reduce the heat on these to use them in cooking? I have discovered that using coconut milk or powder helps, and so does frying chilies.
My wife and I eat spicy food as we have Pakistani roots but this is too much to handle, even for us.
Thanks!
I grow chilies as a hobby and for culinary use. They all grow quite well up here in Canada. Years ago, I went on a road trip to the southern states and in a grocery store I bought a packet of Pequins. Months later, back in Canada, out of curiosity I planted a few of the tiny seeds. I swear that ALL of the little beggars germinated! That got me started on growing other varieties. Last summer I had ALL of the official world's hottest record holders in my back yard (who would have guessed that one of the record holders was from England!...Dorset Naga) and I got loads of what I call "stupid hot" peppers. Way too hot for most culinary uses though. I have grown Guajillos up her and some very interesting South American varieties. The Aji Charapita produces peppers that , at best, are about 3/4 the size of a regular green pea but they have a bite!
Don't forget the Piquin! One of my favories!!!
My mom's chili Piquin sauce, that my brother has been making since her passing. It is delicious!
It is SCOVILLE units, not SCOFIELD. Just saying.
I can't believe there are not more comments on this. For being a professed knowledgeable person about chile peppers and heat, you'd think he'd know the words 'Scoville Heat Units'.
He misspoke many times, not just once.
I love hot peppers
6 years has passed .. and your video helps a lot when I cook… thanks
Thank you.
Good information here, wish you had shown a fresh cayenne and a tabasco.
Just found your site today. Very informative and descriptive of chili's I didn't know about. I've lived in Arizona all my 80 years except for the first 10. I grow my own chilis in my garden. Anaheim's and Poblanos are best for cooking, sauces and dips. For the past three years I have grown the Ghost, Carolina Reaper and Trinadad Scorpion just for giggles and laughs. These are NOT for human consumption. I did make a pot of chili sauce with a equal mix of the Amaheim's and Carolina Reapers. Canned crushed tomatoes, fresh garlic salt, pepper, onion and cilantro. Brought to a slow simmer outside on my three burner propane stove. Wife didn't even want them in the house, let alone cooking on the stove. She said the fumes would rust everything in the house made of metal and kill the cat. Very pretty jar of salsa, very deadly. I dipped the spoon into the mix, shook off all that would fall off and licked the spoon. Tasted marvelous for the first 1/4 second. Not recommended for normal people. Not even my prior adventures with the Ghost Chili could compare with this. Should just be used to make pepper sprays for bears and criminal repellant. I'll be sure to watch for more of your videos.
What would you suggest as your top 3 chilis for making a pot of chili?
Poblano, Jalapeno and Paprika powder.
@@texascookingtoday5873 nice.. I usually use poblano and Chipotle I will have to try mixing in some jalapeño.
I planted a salsa blend in my garden this year that produced a few different varieties of pepper plans so this was incredibly helpful thank you!
Sarenos and jalapeños are my favorite
They both have great flavor.
Boy, you know your chilis! Thank you for the thorough explanation and demonstration.
Back in the mid-west (Indiana) they call the Bell pepper a "Mango". Why? I have no idea. I was born there but have been an Arizonian for the past 70 years.
Great video , even makes sense to an English man with no indigenous chilli culture.. but who has learnt the pleasure of growing and cooking with chillis . I’m a particular fan of the Hungarian Hot Wax, a mild, largish chilli, great with stewed pork and green lentils or added to a jar of pickled onions or beetroot.
thank you .. I am growing several different kinds of chilis this year the guajillo and pablano/ancho and lost my name tags on them ..lol.. so now I know which is which.. I am also growing the Anaheim and of course Jalapeno my fav.. will be drying them as well so again thank you ..🌶🫑
Very interesting. I've been taught much! Am I now a "Pepperologist, lol! I sure feel like it!. Interesting subject! Love this segment!
Great stuff, thank you very much!
Great video. Thank you for the information. I bought a package of Ancho Chile thinking it would be hotter than a Red Chile, little did I know Ancho Chile is just dehydrated Poblano's. Great information.
Love this video! RE: the Jalapeno, do you know what influences the heat? 2,500-8,000 Scoville is a pretty wide spread. Is it ripeness or any other variant we can look for?
Thank you same thing happened to me yesterday, in my Mexican market. Poblanos was marked as pasilli
I have a great plant(looks like an Arbol chili) and I am planning on selling them but when I bought the plant it was called something else but looks identical. I want to put it on our co op order form....what should I put the description as??? Just red chili?
You can develop a tolerance to all of these if you eat them regularly.
So very true. 👍😀
yeah jalepnos arent hot anymore
That's actually not true, they did studies where they monotered the physiological reactions to spicy food and while you might mentally get used to it, your body never physicaly adapts to capsaicin. The more you know 🌈
@@bo0tywizard798 this is true! I love eating chiles but my nose and back always sweat haha
Wrong! When I was young, 21, I could eat jalopenos without a problem, but I had a pepper eating contest with my father-in-law one night and got sick as hell. I'm 72 now and still can't eat them without extream cramps. It's been like this since the contest.
I'm just wondering why he said "Scoville" correctly the first time, then switched to "Scofield"... Otherwise, great video.
Great information. Btw its "SCOVILLE", not "SCOFIELD".
I have a pepper plant that produces small peppers about 1.5 inches long, that are almost blk and turn red and super hot.
Any idea what it may be? I unfortunately can't remember what it is. I did plant it from seed. Its a huge plant, as I have overwintered, it is going on 3 yrs old.
I wanna know witch one is the most tasty
My favorite is the poblano.
This video was great. I've been trying to broaden my pepper game and this summed up quite a few peppers I was curious about.
There is a Lot of confusion about language these days. Keep Growing.
Thank you for this useful info! I’m at the grocery store wondering what chilies are the best substitutes for scotch bonnets, the habanero peppers look quite similar 😁
You are so welcome! The scotch bonnet is basically a variant of the habanero pepper very little difference in the heat or flavor. 🤔👍
Texas Cooking Today awesome thanks 👍👍
First thing you need to know, they're actually called CHILE.
Thanks for the great video. I appreciate your Spanish pronunciation on the chili names. Just as good as your knowledge OF the chilies.
Thanks for making
My pleasure
Why didn’t you present the quintessential south Tejas Chili, Chili Pequin??
i eat habanero peppers ripe off the plant :)
My guts would explode if I did that lol. Thanks for watching.
I love this video. You rock at those pronunciations
Thank you. 👍😃
I learned so much from this video! I never knew that Chipotle is dried Jalapeno.. Also interesting to know that where I live the go to chili people use when they cook (chili in pretty much anything that has a sauce or stuffing, even young kids eat all the spicy things) is basically habanero. So when you said it's commonly used for cooking, that really rings true for me.150K scoville units is apparently our baseline; and then often we add extra hot sauce or pepper as we call it to the dish upon serving or serve with a sambal on the side, made from an even spicier chili. In dishes were its more about the aroma we often cook the whole chili with the dish, make sure it doesnt break or burst lest your food becomes inedible, and remove before serving.
One of my favorite hot sauces is Tabasco original or El Yucateco green habenaro.
never dried pepper like that. not if pepper plastic bag. always dehydrate pepper in bags before get mold bad spot on them. kinda amazed idea have pepper on counter top good part year ? maybe try. like sun dry summer. food dehydrator in winter.
Very good informations
ok, so from my short experience you are safe when handling the hottest chilli with your bare hands as long as you don´t break the skin. When drying, it is useful to slice the chilli in half. The idea is that it won´t get moldy from the inside and is going to dry faster.
Just listening to this, my brows are sweating. Dare I wipe them after handling these chillies?
How often would my wife have to dust them?
We kept her grandad in his favourite chair by the open window for a year and a half after he died, and she dusted him every week.