The Forktionary Angle
"Beyond the burn: understanding the nuanced flavor profiles and aromatic contributions of different chili varieties."
Definition
The fruit of plants from the Capsicum genus, known for their varying levels of pungency, flavor, and culinary uses as a spice or vegetable.
Sensory Profile
Technical Metrics
Global Production
~35 million tons/year
Primary Pungent Compound
Capsaicin
Pungency Measurement
Scoville Heat Units (SHU)
Nutrition Facts
Per 15g (1 medium chili)Chef’s Secret
To reduce heat, remove the seeds and white pith (placenta) of chilies before using, as these contain most of the capsaicin.
Substitutions
Chili Powder
Good for adding heat, less fresh flavor and texture, use sparingly.
Bell Peppers
1:1Provides similar texture and mild flavor, no heat. Good for bulk.
Paprika (smoked or sweet)
Adds color and mild flavor (sweet/smoky), very little heat.
Hot Sauce
Instant heat and some flavor, changes liquid content of dish.
Buying Guide
Look for firm, brightly colored chilies without blemishes. Store in the refrigerator crisper drawer.