Chile Peppers

Many names exist for different species of chile. Most of these belong to the species Capsicum annuum, also known commonly as paprika.

1. Capsicum annuum, which includes common varieties such as bell peppers, paprika, and jalapenos
2. Capsicum frutescens, which includes the cayenne and tabasco peppers
3. Capsicum chinense, which includes the hottest peppers such as habaneros and Scotch bonnets
4. Capsicum pubescens, which includes the South American rocoto peppers
5. Capsicum baccatum, which includes the chiltepin

Chiles are expected to be hot and pungent, but once accustomed to their fiery pungency it is surprising how many subtle flavours are present. These tastets can range through fruity, earthy, smoky, fresh, sweet and flowery.

The greatest variety of chile tastes is found in México where they are ususally referred to as paprika.

Chile can be refrigerated, but also stored in the freezer for periods of time, they retain their  falvor and spicyness very well. For more information on how to freeze peppers click the link.

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