Before I went plant based, I was aware of different chili’s because my husband is a self professed pepper head. Living in Texas, my chili focus was around ancho, guajillo, poblano, jalapeño, and chili powder. I knew about Thai chili and as far as I knew it was the same as hot Japanese chili’s. Originally from California, I favored serrano chili’s which were not available in Texas when I moved here years ago.
After going plant based, I got more into Asian and Mediterranean cuisines. I heard Bobby Flay and Giada De Lauentiis speak of Calabrian chili’s on the Food Network and it sparked me to learn more about chili’s for other regions of the world.
Today I have some favorites in my kitchen arsenal.
Calabrian Chili is named more for the Calabrian region in Italy than a specific pepper. Generally it is a peperoncini (not pepperoncini like the pickles ones in a jar) or a bland. Whatever blend it is, it is very different than American peppers and has a unique flavor all it’s own. It is the Sriracha of the Mediterranean! You can find them whole or chopped in oil, dried or powdered. Before using Calibrian chili I was using dried chili flakes. Try Calabrian Chili in your Italian dishes and you will be singing delizioso in no time!
Aleppo pepper are again, more about the region than the pepper. Regardless I buy Aleppo in bulk on Amazon or Olive Nation and I use it almost daily. Grown in Syria or Turkey, it is sweet and hot but without the smoky flavor of American chili’s. I sprinkle it on soups! It has a unique flavor that you simply must try.
Smoked Serrano! Decidedly American rare. My favorite pepper is probably the serrano and I was about to try smoking some because I never heard of them smoked. I had to seek these out. Chipotle and ancho are smoked jalapeño and poblano respectively. Serrano does not have a specific name but the smoked variety is simply amazing. It is not quite as mild as chili powder but the flavor is outstanding!
Urfa Biber is a Turkish chili in origin and known for it’s dark purple color and leathery texture. Sometimes known as Haliby, it is salty, sweet, smoky and sour all at once and a has a taste similar to wine and chocolate. The first dish I tried it in was a Hungarian Goulash and I loved the depth of flavor! Try it in some of your vegetable patties or even Greek dishes.
Tsin Tsin, also known as Chinese red pepper is the pepper you find most often in Chinese foods like Kung Pao. It is the base pepper for Chinese Red Curry
Shishito peppers are popular in Japan and used fresh.
Thai Chili’s are a little hard to pinpoint as there are 79 separate varieties. Bird’s Eye are the most common.
Scotch Bonnets, Ghost, Bhut Jolokia, Carolina Reaper are all a type of habanero pepper whether they are natural or engineered. Frankly habanero’s are hot enough for me. I love the citrusy flavor of these. They go well with pineapple, mango and orange flavors.
Regardless what kinds of peppers you use, try many varieties and in different ways. I never thought about using habanero’s in Mexican or Thai dishes before but I have expanded my views because if it. (Look for my Haba-napalm salsa)!
Try peppers in your salad dressings, soups, deserts, tea, lemonade (yesss, with cayenne pepper), cocktails, mocktails, cornbread, pasta!
I can find lots of varieties in the stores, especially ethnic stores. Otherwise, I shop online for them. Olive Nation is a good source. I buy smoked serrano from them. So is My Spice Sage where I find Aleppo pepper. Aleppo is one of my favorites.
If you have space to grow your own, shop Rareseeds to buy seeds for a vast array of peppers as well as flowers, fruits and vegetables. Rareseeds supports the collection of seeds that are gradually disappearing from the planet. I encourage their support.
