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.
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 ))
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.
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!)😂😂
That Was A Great Video, I Learned A Lot. Growing Up My Mother Used A Little Black Dried Pepper She Called Little Devil, (She Said It In Italian) I'm Now Craving That Taste, So I'm Trying To Find Info To Narrow It Down. Mom Would Chop Up The Dried Pepper And Sauté It In Olive Oil And Pour It Over Left Over Meals. It Was Great!🥰
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.👍
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.
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.
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.
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 .
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!
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.
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!
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.
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 ..🌶🫑
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 had no idea it took so long to dry chiles. I lived in Phoenix from 1962-1985. We could dry grapes to raisins in 10 days, plums to prunes in 14 days, jalapeños to chipotle in 20 days. Now I live in the desert of Eastern Washington. We are located at the confluence of three rivers with about 50 to 70 % humidity. So I will need to be patient with drying process! Much was learned.
When I made that video I was still living in Dallas and the humidity there was about the same as that you now have. Now I'm in the Texas panhandle I'm back to low humidity and am able to dry much faster. Humidity makes a huge difference in drying times. BTW, MIT has put out some new info on water evaporation related to green lights at a 45 degree angle please take a look.
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.
@@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.
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.
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)
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.
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.
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.
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
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. :)
Sr thank you so so much I been looking for year for a correct chille name and type and Iam Mexican sr and the poblano and pasilla are completely different and I felt it in my guts and now I will show them they were wrong so thank you for your very excellent video
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!
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.
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.
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 .
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 !
Thank you for posting HABANEROS. Now I have a reference video for those who don’t know the difference between them scotch bonnet and Trinidad Scorpion peppers. And…. Poblanos and Anaheims must only grow hot in Texas and lower
This video was a God send!! Im making hot chile sauce and someone came home with a bag of arbol chiles and i needed to know how much to put in the oil and this was VERY informative you def. have a new subscriber
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?
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
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.
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 ))
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?
Alright- it’s 8 years since you made this video. Still a great breakdown - God bless Texas.
Glad it was helpful!
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!)😂😂
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 ?
Wow you explain things so good! I really learned a lot about Chili Peppers and I'm Mexican lol. Thank you!
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!
That Was A Great Video, I Learned A Lot. Growing Up My Mother Used A Little Black Dried Pepper She Called Little Devil,
(She Said It In Italian) I'm Now Craving That Taste, So I'm Trying To Find Info To Narrow It Down. Mom Would Chop Up The Dried Pepper And Sauté It In Olive Oil And Pour It Over Left Over Meals. It Was Great!🥰
Great presentation brother and good presence,confident,sure of yourself,convincing
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.👍
Thanks for sharing this information as the time laps.😊
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.
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.
Great information. I learned the difference about Poblano and Ancho peppers.
I'm using YOUR comment on my new COMMENTS VIDEO. Enjoy.
6 years has passed .. and your video helps a lot when I cook… thanks
Thank you.
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.
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.
It's so crazy that I think something and there you are....with the answer! Keep it coming!
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.
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 .
Great info, thank you
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!
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.
what an excellent informational video, best one on chilis I have found.
Scoville Heat Units
Jus' so you know..
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!
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!
💖💫💞✨💝 THANK YOU!!!!
Now I need a chart 🤩😂
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.
Very interesting. I've been taught much! Am I now a "Pepperologist, lol! I sure feel like it!. Interesting subject! Love this segment!
Thanks for the great video. I appreciate your Spanish pronunciation on the chili names. Just as good as your knowledge OF the chilies.
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 ..🌶🫑
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.
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!
I had no idea it took so long to dry chiles. I lived in Phoenix from 1962-1985. We could dry grapes to raisins in 10 days, plums to prunes in 14 days, jalapeños to chipotle in 20 days. Now I live in the desert of Eastern Washington. We are located at the confluence of three rivers with about 50 to 70 % humidity. So I will need to be patient with drying process! Much was learned.
When I made that video I was still living in Dallas and the humidity there was about the same as that you now have. Now I'm in the Texas panhandle I'm back to low humidity and am able to dry much faster. Humidity makes a huge difference in drying times. BTW, MIT has put out some new info on water evaporation related to green lights at a 45 degree angle please take a look.
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
Thank you very much. So interesting infos! Already subscribed.
Awesome, thank you!
Great video 20min of my life worth giving
Boy, you know your chilis! Thank you for the thorough explanation and demonstration.
I love this video. You rock at those pronunciations
Thank you. 👍😃
good video thank u for making and sharing with us !!
Excellent presentation. I loved the drying process, I had no idea they changed so much.
Glad it was helpful! 👍😃
Thank you for making this video. This was very helpful.
Peace and blessings ❤️
You are so welcome, thank you for watching. 👍😃
Thank you so much for your time in putting this video together. So well explained.
You're very welcome!
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.
Great info thanks for sharing. Been looking for this information for a long time.
Awesome. Thank you for the presentation
Great instructive video. I think the term for pepper heat is Scoville, not Scofield.
I came here to say this.
Great presentation ❤
Very good informations
Absolutely beautiful video
Thank you same thing happened to me yesterday, in my Mexican market. Poblanos was marked as pasilli
Best video on peppers. Simple and to the point... yet very informative. Well done sir!
Thank you for explaining these differences.
You're very welcome.
Thanks for making
My pleasure
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, this clears up a lot of confusion
What a great video. Thank you!
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.
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.
Very informative. Thank you sir.
Beatifull class!thanks for the knowledge.
Very informative, thank you!
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
Thank you! Love this video!!
Thank you for watching.
I grow both sweet and hot paprika peppers in my greenhouse. The hot have quite a bit of kick- a bit more than jalapeños.
Thanks for the video!
I needed this. 🎉
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 stuff, thank you very much!
Amazing video
Very informative video. thanks
Thanks for the video. Its actually Scoville units, as opposed to Scofield. I enjoyed the video though.
Great job. Really good summary
Thank you.
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. :)
Sr thank you so so much I been looking for year for a correct chille name and type and Iam Mexican sr and the poblano and pasilla are completely different and I felt it in my guts and now I will show them they were wrong so thank you for your very excellent video
I learned a little more.
Nice video.
I did not know a chipotle was a dried smoked Jalapeno
Great video. Thank you
Great information! Have been wondering the differences! Thanks!
Thank you so much for your time and efforts in creating this wonderful and informative video.
Thank you for watching.😃👍
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.
Thank You,good information.
Sarenos and jalapeños are my favorite
They both have great flavor.
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.
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. :)
You presented this very well. Very informative. 👍🎉
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 .
great video
Glad you enjoyed it. 👍😃
It was my first time watching .. i am trying to see which chili to use to make a sweet hot thai sauce .
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 !
Thank you for posting HABANEROS. Now I have a reference video for those who don’t know the difference between them scotch bonnet and Trinidad Scorpion peppers. And…. Poblanos and Anaheims must only grow hot in Texas and lower
This video was a God send!! Im making hot chile sauce and someone came home with a bag of arbol chiles and i needed to know how much to put in the oil and this was VERY informative you def. have a new subscriber
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?
awesome, thanks
can you bake them at low temp to speed up the process?
One of my favorite hot sauces is Tabasco original or El Yucateco green habenaro.
GREAT VIDEO
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.
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
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_