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INTERVAL WORLD Summer 2015 IntervalWorld.com
In Good
Taste
SOME
LIKE IT
BY BETSY SHELDON
HOW DO YOUR FAVORITE
CHILES STACK UP ON
THE SCOVILLE SCALE?
The Scoville Heat Unit Index measures the
spiciness of chile varieties. Because of
factors ranging from growing conditions to
preparation technique, the scale is
imprecise, but here are commonly given
ratings for some popular peppers.
Bell
Pimiento
Paprika
Anaheim
Poblano
New Mexico
Green Chile
Jalapeño
Guajillo
Serrano
0 – 500 1,000 – 2,500 5,000 – 25,000
Paprika
Big in:
Hungary, Eastern
Europe, Spain, North Africa
Substitute:
Pimiento
Form:
Powdered;
commercial brands might
contain other peppers, such
as sweet bell and cayenne
Signature uses:
Chicken
paprikash, goulash,
stroganoff; used for
coloring rice dishes
Poblano
Big in:
Mexico, U.S.
Substitute:
Anaheim,
New Mexico
Form:
Fresh, roasted,
dried (ancho)
Signature uses:
Mole
poblano, other sauces;
stuffed with cheese or
pork
New Mexico
Green Chile
Big in:
New Mexico,
Southwest U.S.
Substitute:
Jalapeño,
poblano
Form:
Fresh, chopped or
whole; roasted; pureed
Signature uses:
Chile
sauce;
ristras
(strings of dried
red chiles) are used as
decoration
Jalapeño
Big in:
Mexico, U.S.
Substitute:
New Mexico,
guajillo
Form:
Fresh, chopped or
whole; dried and smoked
(chipotle)
Signature uses:
Salsas;
poppers stuffed with
cheese
Serrano
Big in:
Mexico
Substitute:
Jalapeño
Form:
Fresh
Signature uses:
Salsas and pickling
Y BET Y SHELDON