Different Types of Chillies and How to Make Foods Less Spicy

The chilli pepper (also chile or chilli; from Nahuatl chilli, via Spanish chile, I prefer chilli pepper here,) is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae, related to tomatoes, cherries and eggplant. Therefore chili peppers are considered fruit, not vegetables.

What we call “heat” or “fire” of the chilli is known in the industry as the pungency* level. The pungency is the result of both the plant’s genetics and the environment in which it grows. Although plant breeders can produce a chilli with a certain amount of relative heat by varying water amounts and temperature levels, genetic control is not yet fully understood.

The heat is due to capsaicin, an alkaloid, and four related chemicals, collectively called capsaicinoids. Each capsaicinoid has a different effect on the mouth, and variation in the proportions of these chemical is responsible for the differing sensations produced by different varieties. Capsaicin causes pain and inflammation if consumed to excess, and can even burn the skin on contact in high concentrations (habañeros, for example, are routinely picked with gloves). It is also the primary ingredient in pepper spray.

*While many people think of pungent as a sharp or acrid smell, another meaning is “causing a sharp or irritating sensation,” e.g., burning.

The various types of peppers range from varieties that are quite mild to chilli peppers that will certainly scorch your mouth. Below I have provided a list of some of the most common types of peppers.

• Bhut Jolokia (Ghost)

• Red Savina Habanero
• Habanero
• Thai
• Chiltecpin
• Santaka
• Chili piquin
• Cayenne
• Serrano
• Chile de Arbol
• Jalapeno
• Ancho Poblano
• Anaheim
• Bell Pepper

As types of peppers go, bell pepper is one of the mildest peppers. The Bhut Jolokia and Red Sabina Habanero will certainly set your mouth on fire, so it’s a good idea to keep a tall glass of water nearby. You may be surprised to note that the jalapeno pepper fell closer to the end of the list. This is because, when compared to other types of chilli peppers, the jalapeno is actually quite mild!

To most people, the idea of taking a big bite of something loaded with chilli pepper is frightening. The burn, the fear is too much. For example, you take that first taste of a Mexican or Thai food recipe you've been slaving away at for hours. Suddenly, fiery heat races across your tongue and throat and you scramble for a glass of water. Your guests will be arriving any minute and, as you frantically ponder the options, your eyes move repeatedly to the fire extinguisher on the wall. But, NO MORE WORRY, this situation doesn't call for panic as there are several ways to tone down spice in a dish. Take a breather, drink some cold milk (not water), and read these tips to help make food less spicy. They are particular useful for Mexican Food recipes and Indian food recipes but can be used for almost anything.

Instructions

1. Curries and other Indian food recipes are easy to over-spice. Furthermore, sometimes even the spice called for by an Indian food recipe is too hot for some people to handle. To make a curry or other similar dish less spicy, try adding some yogurt or coconut milk. However, make sure it is plain/natural flavor as you don't want to end up with strawberry curry.

2. Yogurt works to lessen spice because it is a dairy product. Dairy products are effective at decreasing spice where as water is not. If you are dealing with a spicy Mexican food recipe, try adding some sour cream (which is also a dairy product) to make it less spicy.

3. If you are hesitating to alter the dish itself, consider providing a dip based on sour cream, yogurt, or other dairy product. Mango chutney is also useful for helping guests make food less spicy.

4. Add more rice to a Mexican or Thai food recipe. If you have the time, you can try diluting Mexican food recipes or Indian food recipes with more of the same. For instance, if you have made a rice dish that is too spicy, make another half of the recipe, omitting any spicy ingredients. Then mix it in with the original batch. Or, you can add/provide other solid ingredients (not water) that will dilute the taste. For example, mix chopped lettuce in taco filling or serves it with enchiladas that are too spicy.

5. If your recipe uses spicy ingredients that are large and visible such as whole chilli peppers or chunks of hot pepper (in fresh salsa perhaps) or large pepper flakes you can try actually picking these out with a fork. Get the kids to help if you are short on time.

6. For soups and other foods of liquid type, you can add some cream or shredded cheese (notice a theme here?) to make it less spicy. You can also put in more of some of the other main ingredients. Cooking wise, dairy products are more easily added in individual servings rather than a big pot. If the soup is still to spicy, cook it down to make it thicker and then serve over rice.

7. Finally, if your dish can tolerate some sweetness, go ahead and add some sugar or honey, both of which will make it less spicy. This works well in some oriental dishes where sweetness is not a problem.