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Peppers
Introduction
When we went to get peppers, we realized that they are poorly labeled and a hard time
figuring out which was which. As a result, I figured a color reference page might help.
Listing
Anaheim
Color: Bright green maturing to red, drying to brownish-red
Size: 7 – 10" long, 1 3/4 – 2" diameter
Shape: Elongated, flattened, tapering to a blunt point.
Heat: 1,000 – 1,500
Other Names: Anaheim, California long green chile, chilacate,
chile college, chile colorado, chile de ristra, childe verde,
Chimayo, Hatch long green/red chile, New Mexico No. 9,
pasado
Arbol
Color: Green maturing to bright red
Size: 2 – 3" long, 1/4 – 3/8" diameter
Shape: Narrow, curved
Heat: 15,000 – 30,000
Other Names: Alfilerillo, Bravo, Cola de Rata, Cuauhchilli, Ginnie
Peppers, Pico de Pájaro
Notes: Not often used fresh, but found dried, packaged in many stores.
Habanero
Color: Green maturing to yellow-orange, orange or bright red
Size: 1 – 2 1/2" long, 1 – 2" diameter
Shape: Lantern-shaped, round oblong, with a pointed apex
Heat: 200,000 – 300,000
Other Names: Congo, bonda man, Jacques, bonnie, ginnie,
Guinea pepper, pimenta do chiero, siete caldos, Scotch Bonnet,
pimienta do cheiro
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