Chilli Varieties
Aji
This is the South American term for chilli peppers.
AjI pailca, red or purple chillies, are used fresh and dried in Peruvian cooking; and aji mirasol, which means ‘look at the sun’, are dried, usually deep yellow to red chillies used in moles, ceviche and salsas. Sometimes the name mirasol is used fro fresh guajilloa.
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Anaheim
Probably the most popular and widely available of the fresh chillies in the USA. Anaheims are mild to medium hot. Most are canned, but fresh ones are bright green, turning red as they ripen. They are usually between 6 and 9 inches long and pointed.
They are used mainly in green chilli sauces, stews and salsas.
They are sometimes called; California, New Mexico or Rio Grande grren chillies.
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Ancho
These are the dries version of Poblano.
These chillies are wide, heart shaped and usually dark red to brown in colour. They are quite mild to taste. They are used mainly in sauces.
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Bell / Sweet Pepper
Known as bell peppers because of their shape, these chillies come in a variety of colours such as, green, red, yellow, orange and purple.
Some varieties of Bell Peppers can be quite strong in flavor, however most are not. They are normally roasted or marinated, or added to casseroles and salads.
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Cascabel
These chillies are sometime called “little rattles” or ‘jingle bells’ becasue of the sound they make when shaken.
They are a beautiful round shape and red to black in colour. They have a warm flavor and are great in stews, soups and salsas.
Usually sold dry.
