A Lesson in Peppers

Although my tip on peppers which I provided last week was helpful, I felt it needed a little more, a "little kick" you could say. My horrible humor aside, here is a helpful list of the most common forms of peppers you would find for purchase in a supermarket:

*All hot peppers contain Capsaicinoids, natural substances that produce a burning sensation in the mouth
*Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat.
*Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot.
*Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch.

Image	Name	Scoville Units	Native Regions
	Habanero	100K-300K	Yucatan, Caribbean
	Scotch Bonnet	100K-250K	Jamaica, Caribbean, Belize
	Jamaican Hot	100K-200K	Jamaica, other Caribbean islands
	Thai	50K-100K	Southeast Asia, California
	Cayenne	30K-50K	Louisiana, Mexico, Asia, Africa
	Serrano	10K-23K	Mexico, Southwest U.S.
	Wax	5K-10K	Mexico, California, Southwest U.S.
	Jalapeno	2.5K-5K	Oaxaca, Chihauhau, Texas, Southwest US
	Rocotillo	1.5K-2.5K	South America
	Poblano	1K-1.5K	Puebla, Mexico City region, California
	New Mexico	500-1,000	Rio Grande Valley
	Pepperoncini	100-500	Mediterranean Basin, California
	Bell Pepper	0	Holland, Mediterranean Basin, California
	Sweet Italian	0	Mediterranean Basin, California

My favorites- keep in mind, I'm a mild gal. I don't like to cry or have my nose bleed when I eat. Food, in my opinion should be enjoyable. If you can take the heat, by all means serve yourself some Scotch Bonnets or Pepperoncini. I my friend, will stay on the safe side.

Sweet Italian peppers, for roasting or frying with salt. Go "Italian Style" and sandwich them between two pieces of bread. This is an Italian favorite I grew up on.

Bell Peppers: I love to use a variety of red, green, and yellow for some of my favorite stir fry dishes.

Poblano: These are fantastic when BBQ'd. I love them with a nice flame roasted piece of chicken. They've got a southwestern flavor that just begs to be put on an open flame.

Jalepeno: I only like these on nachos. I won't ever use these personally in any dish other than my nachos. I'm not daring enough. Yes, these tip-toe on the fine line in my mouth, they're sometimes too hot for me.