Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 Turning on the Heat Chiles add more than heat to a full range of recipes. Experiment with them in sauces, salsas and condiments. Layer characteristics by using multiple varieties of chiles in braised dishes, marinades and soups. Aji amarillo: Originating in the Andes, this hot yellow member of the aji family has a citrusy aroma. Anaheim: Developed in California, this long, blunt-nose green chile typically is mild with a hint of heat. Bird peppers: What these chiles lack in size they make up with blistering heat. Popular in Indian and Asian cooking. Cascabel: Spanish for " little round bell " or " rattle, " the dried chile packs medium heat and a nutty flavor. Guajillo: The Mexican chile has a medium heat level, making it more palatable for wider audiences. Habanero: Originating in Cuba, this popular chile is renowned as the hottest variety. Buried within the heat is a pleasant flavor similar to apricots. Pasilla: The wrinkly, dark-brown dried chile is mildly hot and ideal for sauces. Poblano: The broad-shaped, dark-green, almost black chile has a rich flavor that ranges from mild to feisty. When dried, its leathery skin is reddish-brown and referred to as an ancho. It can be mild or pungent with a slightly fruity flavor. Scotch bonnet: Light green, yellow or red, the Caribbean native is related closely to the habanero but has a less fiery demeanor. Serrano: This Mexican green chile packs a powerfully hot punch but becomes sweeter as it matures to red. Togarashi: Small, hot, red Japanese chile also called ichimi. Available fresh or dried (flakes and powder). Quote Link to comment Share on other sites More sharing options...
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