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There seems to be some confusion regarding pepper-jargon , so I referred to the chile terminology database at the Chile Pepper Institute in New Mexico to clear up some commonly misused terms.

  • Chile – anything consisting of the Capsicum plant or the fruit from the plant. (Referred to as “chilli” in Britain and Australia)
  • Chili – a culinary dish consisting of chile powder, beans, tomato and ground beef.
  • Capsicum – genus name for chiles.
  • Capsaicin – one of the alkaloids in chile that makes it hot.
  • Aji – South American term for chile.
  • Chipotle – a smoke-dried red jalapeno.

See You Sunday for “Just the Tip”

Want to learn more about the science of chiles?  Check out this article from Australian Geographic: Why Chillies are Hot?

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