Origin:
Mexico, Southwest U.S., Caribbean, India, other Equatorial Regions
Description:
Chili Pepper is pulverized chilies made into a spice. The type of pepper determines the amount of heat and flavor a chili will have. The Scoville method of measuring chili heat ranges from Anaheim’s at 1000 units to Scotch bonnets and habaneros at up to 300,000.
Applications:
The use of chili peppers in food is surely exhaustive! Nearly every cuisine on earth now uses chili peppers in their cooking.
