Bhut Jolokia (bhUt jo-LOW-kee-ah)
Over 1,000,000 Scovilles on the Scoville scale, the Bhut Jolokia or Ghost pepper, as it’s commonly known as, is one of the spiciest chillies in the world.It is a small orange chilli with wrinkled skin that tears easily. The Bhut Jolokia is native to North-East India and is used in cooking in certain parts of India as well as has its influence in Bangladeshi cuisine and Srilankan cuisine. Besides in the kitchen, the Bhut Jolokia, is also used as a homeopathic remedy and sometimes as a weapon against wild animals in some parts of North-East India as well as in the making of smoke bombs.
A small, plum sized chilli that is commonly sold dried, the Cascabel is a mildly spiced pepper that…show more content… These are tiny chillies, either red or green and are quite pungent. As they mature these chillies change colour from a light green or yellow to a dark green and finally red. Their heat ranges from 50,000-100,000 Scovilles. They are normally used as seasoning for curries and chutneys or pickled in a salt brine or vinegar. In some parts of Northern India it is also known as Dhani
Most often associated with Hungarian cuisine, Paprika is a thin long chilli pepper that is mildly pungent and has a smoky flavour when dried and powdered. It is commonly consumed as a spice, in powder form, than as a chili. The Paprika is a fairly large pepper that is long and cone shaped. It’s known for its bright red colour and is used as a seasoning in most Spanish and Hungarian dishes. The heat of Paprika ranges from 250-1000 Scovilles.
Piquante Peppers (pee-KAHN-tay)
Also known as Peppadew, Piquante peppers are sweet and mildly spiced chillies from South Africa. They are not hot chillies, in fact they are a little sweet and a little tangy. Piquante peppers are small and resemble cherry tomatoes. They are most often used in soups, stews and sauces. They can also be crumbled on top of pizzas and salads as they’re not hot peppers. The heat in Piquante peppers is only 1,177