ljute paprike handout.pdf
TRANSCRIPT
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Pepper ‐ Chili pepper
Predrag Rebi ć
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Subfamily: Solanoideae
Tribe: Capsiceae
Genus: Capsicum
Its species are native to the Americas
Capsicum consists of 20–27 species, five of which are domesticated:
1.1. Capsicum
annuumCapsicum
annuum, which includes many common varieties such as bell peppers,wax, cayenne, jalapeños, and the chiltepin
2.2. Capsicum frutescensCapsicum frutescens, which includes malagueta, tabasco and Thai peppers, piri piri, and Malawian
3.3. Capsicum chinenseCapsicum chinense , which includes the hottest peppers such as
the naga,habanero, Datil and Scotch
bonnet4.4. Capsicum
pubescensCapsicum
pubescens, , which includes the South American rocoto peppers
5.5. Capsicum baccatumCapsicum baccatum, which includes the South American aji peppers
An exact weight of dried pepper is dissolved in alcohol to
extract the heat components (capsinoids), then diluted in a
solution of sugar water.
Increasing concentrations of the extracted capsinoids are
Measuring the heat
Scoville's methodScoville's method
19121912
given to a panel of five trained tasters, until a majority (at
least three) can detect the heat in a dilution.The heat level is
based on
this
dilution,
rated
in
multiples
of
100 Scoville
Heat
Units SHU.
Since Scoville ratings are defined per unit of dry mass,
comparison of ratings between products having different
water content can be misleading.
Police Grade Spray 5,300,000 SHU
Common Pe er S ra 2 000 000 ‐3 000 000 SHU
Pure capsaicin & Dihydrocapsaicin:
16,000,000 Scoville Heat Units (SHU)
Chili pepper >0 – 2,200,000
Pepper 0
ASTA pungency units ASTA pungency units
This identifies and measures the concentration of heat‐producing
chemicals by a method that uses high performance liquid
chromatography (HPLC). The measurements are used in a mathematical formula that weighs them according to their relative capacity to produce
a sensation of heat. This method yields results, not in Scoville units, but
in American Spice Trade Association (ASTA) pungency units. A
1980s1980s
measurement of one part capsaicin per million corresponds to about 15
Scoville units. and the published method says that ASTA pungency units
can be multiplied by 15 and reported as Scoville units.
Scoville units are a measure for capsaicin content per unit of dry mass.
This conversion is approximate, and there is consensus that it gives
results about 20–40% lower than the actual Scoville method would have
given.
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To stop
the
mouth
flames
• Ice and water will feel pretty good, but it’s only a temporary feel‐good fix.
• Beer is suggested as a solution because the alcohol will help to neutralize the capsaicin molecules. But remember that beer is about 95% water and won’t really
neutralize the capsaicin clinging to your tongue. The harder stuff might help but
you’d have to drink a lot of it and you’d end up feeling no pain for other reasons.
• Acid can cut through the heat so try vinegar, lemon or lime juice
• Milk, cheese, sour cream, yogurt, and ice cream will coat your mouth and can
break the bonds capsaicin forms with the nerve endings
• Sugars bind to pain receptors more readily than capsaicin so sweet things might
work, too. Sugar, fruit, honey, molasses, even carrots have all been used. Highly
sweetened non‐carbonated drinks may work.
Carolina Reaper
Fort Mill, South Carolina, USA
Capsicum chinense
1,569,383 ‐ 2,200,000 SHU
1.1.
Trinidad moruga scorpionCapsicum chinense
District of Moruga
in Trinidad and Tobago
2,009,231 SHU
7 Pod Douglah
(7 Pot Douglah, Chocolate 7 Pod, also known as 7 Pot)Capsicum chinense
Trinidad
923,000 ‐ 1,853,396 SHU
Trinidad Scorpion "Butch T" PepperCapsicum chinense
Woodville/Crosby,
Mississippi, USA
1,463,700 SHU
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Naga Viper pepper
Cark, Cumbria,
England
Capsicum chinense
1,382,118 (> 2,200,000 SHU?)
New Mexico Scorpion
Capsicum chinense
New Mexico
1,191,595 SHU
This was also claimed to be a This was also claimed to be a
new found variety, that later was new found variety, that later was
discovered to be a renamed one.discovered to be a renamed one.
Bedfordshire Super Naga
Bedfordshire, England Capsicum chinense
1,120,000 SHU
Infinity Chili pepperCapsicum chinense
Lincolnshire,
England
1,067,286 SHU
BhutJolokia (naga jolokia,naga morich, bih jolokia, ghospepper,ghost chili pepper, red naga chilli, and ghost chilli)Capsicum chinense
Assam, Nagaland
and Manipur, India
1,041,427 SHU
7 Pot Chili PepperCapsicum chinense
Chaguanas area of Trinidad
> 1,000,000 SHU
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Naga Morich
Capsicum chinenseNorth East India,
Sylhet region
of Bangladesh
>1,000,000 SHU
Red Savina pepper
Capsicum chinense
Walnut, California,
USA
577,000 SHU
Aribibi GusanoCapsicum chinense
Bolivia
300,000 – 470,000 SHU
Hot Paper Lantern HabaneroCapsicum chinense
Central America:
the Yucatan region,
and
the Caribbean islands
400,000 ‐ 450,000 SHU
Fatalii Chile PepperCapsicum chinense
Central Africa
125,000–400,000 SHU
Wiri Wiri PepperCapsicum frutescens
Guyana
150,000 ‐ 350,000 SHU
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Habanero chili
Capsicum chinense
Amazonas
100,000–350,000 SHU
Scotch Bonnetalso known as Boabs Bonnet, Scotty Bons,[Bonney peppers, or Caribbean red peppers
Capsicum chinense
Caribbean islands,
Guyana (Ball of Fire),
the Maldives Islands
and West Africa
100,000–350,000 SHU
Madame JeanetteCapsicum chinense
originally from Suriname
100,000–350,000 SHU
HABANERO WHITECapsicum chinense
Origin: Peru
> 300,000 SHU
Habanero Jam Scotch Bonnet Long Capsicum chinense
Caribbean
100,000–350,000 SHU
Papa Joe's Scotch BonnetCapsicum chinense
USA
100,000–350,000 SHU
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Habanero Bonda Ma Jacques
Capsicum chinense
St. Lucia, Caribbean
200,000 ‐ 300,000 SHU
Datil pepper
Capsicum chinense
St. Augustine, Florida
The pepper is almost identical to a west
African pepper called the "fatalii" or "fatal."
100,000 ‐ 300,000 SHU
Rukutu, Ruqutu (Quechua), hispanic rocoto)
Luqutu (Aymara,hispanicized locotoCapsicum pubescens
Central and
South America
50,000–250,000 SHU
Jamaican Hot Chili Peppers
(red, chocolate, yellow)Capsicum chinense
Jamaica
100,000‐200,000 SHU
Bird's eye chili, bird's chili or Thai chiliCapsicum annuum
Southeast Asia
India
100,000–225,000 SHU
Habanero Tasmanian RedCapsicum chinense
Tasmania?
Caribbean?
100,000 ‐175,000 SHU
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Piri piri
Capsicum frutescensUganda, Malawi,
South Africa,
Ghana, Nigeria,
Zambia, Zimbabwe,
Mozambique,
the tropical forests
o out u an
& the highlands
of Ethiopia.
50,000–175,000 SHU
Pequin pepper
Capsicum annuum
grow wild in Mexico.
100,000–140,000 SHU
Chile PiquinCapsicum annuum
Querétaro, Mexico
100,000–140,000 SHU
Pimenta Bode Capsicum frutescens
Brazil
50,000 SHU
Siling labuyoCapsicum frutescens
Philippines
80,000 ‐ 100,000 SHU
Malagueta pepperCapsicum frutescen
Brazil,
Portugal,
Mozambique
60,000–100,000 SHU
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Chiltepin, chiltepe, and chile tepin,
turkey, bird’s eye,
bird peppers,
Capsicum annuum var. Glabriusculum
North America and
northern South America
50,000 ‐100,000 SHU
Cayenne pepper
Capsicum annuum
Cayenne, French Guiana
30,000–50,000 SHU
aji amarilloCapsicum baccatum
Peru
30,000‐50,000 SHU
Lemon drop pepperCapsicum baccatum
Peru
30.000 ‐ 50.000 SHU
Yellow Lantern ChiliCapsicum chinense
Central America,
the Yucatan region,
the Caribbean islands
30,000–50,000 SHU
Tabasco pepperCapsicum frutescens
Mexican state of Tabasco
Louisiana,United States
30,000–50,000 SHU
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Guntur Sannam
Capsicum annum
Guntur District,
Andhra Pradesh, India
35,000 ‐ 40,000 SHU
Chupetinho
AlaranjadoCapsicum chinense
Brazil
20,000‐30,000 SHU
Chile de árbolCapsicum annuum
Mexico
15,000 ‐ 30,000 SHU
Chile de árbolCapsicum annuum
Mexico
15,000‐30,000 SHU
Brazilian StarfishCapsicum baccatum
Brazil
5,000 ‐ 30,000 SHU
Red FireCapsicum chinense
unknown
5,000 ‐ 30,000 SHU
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Serrano pepper
Capsicum annuum
Puebla and Hidalgo, Mexico
10,000–25,000 SHU
Peter pepper
Capsicum annuum var. annuum
East Texas, Louisiana, USA
10,000‐23,000 SHU
Pimenta de CheiroCapsicum chinense
Brazil
20,000 SHU
Byadagi chilliCapsicum annuum
Karnataka, India
9,000 – 15,000 SHU
Bishop's crown Capsicum baccatum
Peru and Bolivia
5,000 – 15,000 SHU
Hungarian wax pepperCapsicum annuum
Hungary
1,000 ‐ 15,000 SHU
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Aji Angelo
Capsicum baccatum
Bolivia, Peru
2,000 – 12,000 SHU
Aleppo pepper
Capsicum annuum
Middle Eastern and
Mediterranean region
10,000 SHU
Fresno chili pepperCapsicum annuu
San Joaquin Valley , California
2,500 ‐ 10,000 SHU
Guajillo chili or guajillo chilliCapsicum annuum
Mexico
2,500 ‐ 5,000 SHU
Jalapeno PepperCapsicum annuum
Mexico , U.S.
Chipotle Peppers
dried and smoked
Jalapeno Peppers
3,000 ‐ 6,000 SHU
Anaheim pepperC. annuum var. annuum
Anaheim, California, USA
500–5,000 SHU
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Espelette pepper
Piment d'Espelette
Basque people
Espelette,
Pyrénées-Atlantiques,
France
4,000 SHU
Rocotillo pepper
Capsicum baccatum
Peru
1,500 ‐ 2,500 SHU
Chilaca pepperCapsicum annuum
Michoacan, Mexico
Dried chilaca pepper =
1,000 ‐ 2,000 SHU
Pasilla chile chile oror chile negro
PeppadewCapsicum baccatum
Limpopo province of South Africa.
1,177 SHU
PoblanoCapsicum annuum
Puebla, Mexico
1,000–1,500 SHU
Dried, it is called
ancho or ancho ancho chile
PoblanoCapsicum annuum
Mexico
1,000–1,500 SHU
ancho
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Cubanelle, Cuban pepper
Capsicum annuum
Cuba,
the Dominican Republic,
Puerto Rico
1000 SHU
Banana pepper
Capsicum annuum
native to South America
.
0‐500 SHU
Cayenne Long Slim Capsicum annuum
French Guiana
30,000–50,000 SHU
Chile Bolita Capsicum annuum
Coahuila, Durango,
Guerrero, and Jalisc
Mexico
When dried,
called
Cascabel
2,500–8,000 SHU
Cascabel chili peppersCapsicum Annuum
Mexico
1,000‐3,000 SHU
Chile Mulato Capsicum annuum
Mexico
2,500 ‐ 3,000 SHU
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Chile Verde
Capsicum annuum
Mexico, Yucatan
Arizona, New Mexico, USA
500 ‐ 1,500 SHU
Pimiento, pimento,
or Cherry pepper
Capsicum annuum
European origin
100 – 500 SHU
Peperoncini
(or pepperoncini)Capsicum annuum
Greece, Italy...
0–500 SHU
Trinidad Perfume chili pepperCapsicum chinense
0‐500 SHU
Purple BeautyCapsicum annuum
unknown
0 SHU
BiquinhosCapsicum chinense
Brazil
0 SHU
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Bell pepper, sweet pepper, pepper, capsicum
Capsicum annuum
native to Mexico, Central America and northern South America.
0 SHU
Aji Arbolado
Capsicum baccatum
Peru
Arbol 15,000‐30,000?
Aji FantasyCapsicum baccatum
Finland
?
Chile Dulce MilfrutoCapsicum annuum
Costa Rica
NagayatsubusaCapsicum annuum
Japan
?
Pepperoni CosenzaCapsicum annuum
Italy
?, mild