Medium level chili peppers range from 5,001 to 15,000 Scoville Heat Units. There are many, many varieties of chili peppers, and they often have different names depending on region. But, we're compiling information on chili peppers for you to learn more about these medium level heat chili peppers.
Capsicum Bacattum. The Aji Fantasy is an aji variety that was developed over a 5 year period in Finland. It is a sweet pepper, emphasis on sweet, with a mild heat level. The peppers are highly flavorful and ideal for many dishes. The plants are quite productive. Mine exploded this year in the garden and I've picked several dozen already. The pods are smallish, about the size of a habanero pepper, and ripen to an attractive bright yellow. They are shaped like squat little hats. An excellent pepper for cooking. A new favorite in the Chili Pepper Madness household.
About 10,000 Scovilles. Capsicum Annuum. The Aleppo pepper, also known as the Halaby pepper, is named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed. Aleppo pepper is used in Mediterranean and Middle Eastern cuisine, although it has become very popular around the world as an alternative to crushed red pepper or paprika, due to its beautiful deep red color, rich fruity undertones and aromatic flavor. It is perfect for chili, pizza, sauces, or anywhere you may normally use paprika, if you like the extra heat. However, it is not as hot as conventional crushed red pepper, because it is de-seeded before it is crushed.
4,000-6,000 Scovilles. The Chimayo is another New Mexico chile, but it is a unique one. It is not commercially mass produced, but is more commonly grown in individual homes and gardens, making them unpredictable and un-conforming, in a good way. The length can vary from 4-7 inches, even from the same plant, and the shape could be straight and skinny or bent and curly. The Chimayo has been grown throughout northern New Mexico for so many generations that it is commonly called “native chile” and seeds are often passed down through families. They are exchanged almost ceremoniously, often as a gift, or while visiting a relative. Outside of New Mexico, most people who know of the Chimayo chile are only familiar with its powdered form, called Molido.
2,500 - 8,000 Scovilles. Chipotle Peppers are smoked, dried jalapenos. As jalapeno pepper age, then turn red on the vine and begin to dry. These red jalapeno peppers are plucked and smoked for days until dried, turning them into chipotle peppers. It takes about 10 pounds of jalapeno peppers to make 1 pound of chipotle peppers.
2,500-10,000 Scovilles. Capsicum Annuum. The Fresno pepper looks and tastes almost like a jalapeno, but they can be much hotter. Fresno peppers change from green to red as they grow, and increase in hotness, but they are often harvested and sold as green. The green peppers are mild to medium hot, while the mature red version is much hotter, surpassing the jalapeno. They grow to about 2-3 inches in length and have a diameter of about one inch. Fresno chiles are commonly grown in the U.S. and are popular for making ceviche and salsa. The green peppers can be used in many types of dishes to add great flavor, but the hotter red version may be better for dips or salsas. Fresno peppers do not dry well, so they are not ground down to powder, like many other types of chiles.
Scoville Heat Units: 5,000-15,000 SHU. Capsicum Annuum. The Hungarian Wax Pepper, as its name suggests, originated in Hungary. Also known as the Hot Wax Pepper, it is easily confused with the similar-looking banana pepper, but it is much hotter. The Hungarian Wax is harvested before complete maturity, while it is still yellow, and about 8 inches long and 2 inches thick. If left to mature fully, these peppers could grow larger and would turn red, and their heat level would increase considerably.
2,500 - 8,000 Scovilles. A jalapeno pepper is a fuit of the Capsicum pod type. It is a medium sized pepper when compared to other chili pepper, measuring an average of 2-3.5 inches in length but growing up to 6 inches long or longer. While originating in Mexico, it is now grown worldwide for it's popular flavor and mild heat level, which averages around 5,000 Scoville Heat Units. That is hot, but not too hot. You'll find them served when green, but if you leave the jalapeno pepper on the plant long enough, it will turn red. The red variety are just as delicious as the green jalapeno pepper, though a touch sweeter. A mature jalapeno pepper plant measures 2-3 feet in height and will typically produce around 30-40 jalapeno pepper pods. If you grow them in your own garden, pick them regularly, as the plant will continue to produce.
Scoville Heat Units: 5,000 SHU. Capsicum Annuum. The Jaloro is a hybrid version of the jalapeno, created by the Texas Agriculture Extension Service in 1992.
2,500 - 8,000 Scovilles (or up to 10,000). Morita chilies are smoked, red-ripe jalapeno peppers, much like the chipotle pepper. The main difference is that Moritas are smoked for less time, which leaves them softer and retains their slightly fruity flavor. They are very richly flavored.
Paprika Kalocsa - (Capsicum annuum). The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety, but it is thicker, nearly 3/4 of an inch and can grow to over 6 inches in length. The heat level is considered medium compared to other chili peppers. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make sauces. The Paprika Kalocsa chili plants can grow up to 3 feet tall.
Capsicum Annuum. The Piment de Bresse is a rare chili pepper grown on the plains of Lyon, France, and is named after the city of 'la Bresse' in burgundy, where you will find it used in many recipes originating in that region. It is used traditionally in powder form and incorporated into a cheese called "fromage fort". It is an ancient heirloom that has been used for hundreds of years. The peppers ripen from green to a bright red as shown. the taste is sugary and the heat level falls somewhere between a jalapeno pepper and cayenne pepper. The fruits are elongated and typically reach up to 5 inches in length, and about 1 inch wide.
2,500 - 8,000 Scovilles. The Purple Jalapeno is a smaller ornamental version of the typical jalapeno pepper. The purple jalapeno pepper plants are highly productive, with the peppers starting off green, then maturing to a dark purple color, which eventually turn deep red. It is common for the plants to display all three colors simultaneously, making the plant a gorgeous addition to your garden. The plant is not only ornamental, however. The purple jalapeno peppers are perfectly edible and delicious, and also as hot as a typical jalapeno pepper.
5,000-8,000 Scovilles. The Puya chile is similar to the Guajillo, but smaller and hotter. It is often used more for its fruity flavor, rather than its flesh, which means it is great pureed, mashed or diced, and then made into a sauce. It may be soaked in water to pull out the flavor, and then the water can be used in your dish. The Puya may be used as a pizza topping, or with meat dishes, such as pork, veal, fish and chicken.
5,000-7,000 Scovilles. Another chili from New Mexico, the Sandia grows to 6-7” and is similar to the Anaheim pepper. They start green and ripen to red, but are often used while green. Like so many other peppers from this region, the red ones can be dried to make decorative ristras. They are also great for roasting, making chiles rellenos, or for use in salsas. Slightly hotter than a jalapeno, it adds quite a kick to dishes and salsa, but not overwhelming heat. It’s often grown by home gardeners.
Capsicum Annuum. The Sucette de Provence is an heirloom chili pepper from Provence, France. The fruit can grow up to six inches long and a half inch in diameter. The peppers ripen from green to orange and finally a brilliant red. Heat levels are variable, ranging from the very mild with practically no detectable heat to Serrano pepper level, which is quite hot. They have a fruity flavor and are used in French cooking in all color stages, including for sauces, in dried form, or roasted whole. The Sucette de Provence chili pepper plants grow between 2-3 feet tall.
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