The Anaheim chile, named because it was canned in Anaheim, California beginning in the early 1900s, was developed from the pasilla. With a modest level of heat, it is popular for stuffing. Photo by Scott Liddell | Morguefile.

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October 2005
Updated December 2008

Product Reviews / Main Nibbles / Seasonings

Chile Pepper Glossary

Page 5: Types Of Chiles ~ C

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Capsaicin: One of the chemical compounds in hot chiles, along with four related capsaicinoids, that causes the burning sensation. At the stem end of the pod, glands secrete the capsaicin, which then spreads throughout, but most of the capsaicin is found in the interior ribs that divide the chambers of the chile, and to which the seeds are attached. The amount varies very significantly by variety, and is measured in Scoville Heat Units (SHUs).

Capsaicinoids: See capsaicin.

Capsicum: The species that includes the bell pepper as well as hot chiles. The word Capsicum comes from the Greek kapsimo, meaning “to bite” (a reference to pungency or heat). Capsicum annuum L. includes sweet bell peppers, paprika, pimento, and other red peppers. Capsicum frutescens L. includes many of the hotter chiles. In India and Pakistan capsicum is commonly called shimla mirch. In Peppers: History and Exploitation of a Serendipitous New Crop Discovery, W. Hardy Eshbaugh states that “Scientists believe that Bolivia is a nuclear center of the genus Capsicum and that the origin of the domesticated taxa can ultimately be traced back to this area. That does not imply that each of the domesticated species arose in Bolivia. Clearly, evidence supports a Mexican origin of domesticated C. annuum while the other domesticated species arose in South America.”

Capsicums: In the U.K., Australia and New Zealand, bell peppers are called capsicums.

Cascabel Chile: The cascabel is a small, round, hot chile that is prized for the hot, burning sensation that it produces in the mouth when consumed. Flavorful and smoky with an acidic bite, used primarily for sauces and soups. Cascabel is the Spanish word for “rattle”; when dried, the chile makes a rattling noise and as can be used for percussion. The plant can grow to more than one meter and grows in the wild on the Pacific coast of Mexico.

Cayenne: Cayenne pepper is a red chile with medium heat—6 on a scale of 10—used to flavor spicy dishes; its name comes from the city of Cayenne in French Guyana and it owes its fame to the Portuguese sailors who carried it to back to Europe, Asia and India on their voyages. It is most commonly sold as a fine red powder, a blend of the fruits of several cultivated varieties of the Capsicum baccatum and Capsicum frutescens species of the nightshade family. The fruits are either dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powder. It is generally rated at 30,000 to 50,000 Scoville Units. The name is derived from the Tupi word kyinha, literally “hot pepper.” Cayenne is popular in dips, salsas and other sauces, soups and stews, where it adds heat, but not much flavor or scent provided by other chili powders.
Photo of cayenne chile by André Karwath | Wikipedia Commons.

Cherry Pepper or Hungarian Cherry Pepper: A small, round pepper, Capsicum annuum cerasiforme, that is 1 to 2 inches in diameter and bright red in color. It has a slightly sweet flavor that can range from mild to medium-hot.
Photo of cherry pepper by Nathalie Dulex | SXC.

Chile: The dominant Spanish word for peppers, although the native Indian term aji is used in some countries like Chile, whose name is unrelated to the pepper. The word chile comes from Nahuatl (the Aztec language).

Chile-Head: A lover, collector and eater of hot chiles. Some are hobbyists seeking to learn as much as they can about the growth, preparation and consumption of chiles. Others make or collect varieties of hot sauce. Some collect chile seeds. More than a few pursue extremely hot chile flavors.

Chile Pepper: The name given to hot peppers in the U.S. It is a variation of chilli.

Chilli/Chillies: The name given to hot pepper varieties in Australia, New Zealand, the U.K., Ireland and Canada. Chilli is the word for chile peppers in the Mexican native language, Nahuatl, used by the Aztecs and other peoples.

Chipotle: A chipotle is a red (ripe) jalapeño that has been dried and smoked to yield a rich, smoky flavor with a nutty finish (some have notes of chocolate). It has a medium heat level, 6 on a scale of 10. The flesh is thick, so it is best in a slow-cooked dishes like soups and stews, or vegetable and meat dishes where it adds its own “meaty” depth of flavor. Chipotles are believed to have originated near the ancient city of Tenochtitla’n, the capital city of the Aztecs. Chipotle is used in adobo sauce as well in stews and casseroles. Try it in mayonnaise!

Chipotles In Adobo: While this preparation can be made from scratch, most cooks purchase canned chipotles in adobo, sauce is a thin tomato sauce tomatoes seasoned with garlic, vinegar, salt and spices. The chipotles are stewed in the sauce.

Photo of chipotles in adobo by
Badagnani | Wikipedia Commons.

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