Chiles

Mexican food has a reputation for being hot.  This is not always true.  In fact most Mexican dishes are not hot.  Typically chiles are served on the side either whole or in sauces of various kinds.

Whether included in a dish or served on the side, chiles play an important role in the cuisine of Mexico.  There are so many different chiles and so many different heat levels that it is difficult to know how to choose.  Click here for a website that has pictures and descriptions of the common chiles of Mexico.  Click here for an even more extensive list of chiles.  This website gives general information about chiles (very interesting).  Here is a very unusual website that features excellent pictures of the plants and flowers that produce chiles.

                 Chiles' Heat Index

SCOVILLE UNITS

             0

       100 - 500

      500 - 1000

    1000 - 1500

    1500 - 2500

    2500 - 5000

    5000 - 10000

  10000 - 23000

  15000 - 30000

  30000 - 50000

  50000 - 100000

 100000 - 300000

350000 - 577000

               1,000,000

15,000,000 - 16,000,000

NAMES

Bell Pepper

Peperoncini, Cherry

New Mexico

Pasilla, Poblano, Ancho

Rocotillo

Jalapeno, Chipotle, Guajillo

Wax

Serrano

 Arbol

Cayenne, Piquin

Thai

Habanero

Red Savina Habanero  

Bhut Jolokia or ghost chile

Pure Capsaicin

In 2007, the Bhut Joloka, discovered in India, set a world record for heat at 1,000,000 Scoville units.

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