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Jonas Borsséns Picturebook

In our picture book, you will find many chile peppers from all over the world.
Each image can be larger. Please click on image
List the chiles by pungency.
   
click on the image for bigger picture on Ají Amarillo Ají Amarillo
Ají is the general term for in South America for chile peppers, an indication of the prevalence of this pod type. It belongs to Capsicum baccatum. It is also known as ají verde, ají fresco and ají escabeche. Deep yellowish, tapering to a point, and measuring about 3 to 5 inches long and 1 to 1 1/2 inches across. It has a beerylike fruit flavor and can be used in mole sauces, ceviches, salsas, stews and potatoe dishes. The ají amarillo is commonly used in paste form. Heat Scale: Medium to very hot.
Scoville units: 1000 - 30000
   
Ají Panca
From Peru. A Capsicum chinense even though called Ají. Its also thought to be Capsicum frutescens. Looks like a Ají brown. It is deep red to purple when ripe and dries to a dark purple color. Used in mild ceviche, salsas and with fish or shellfish. Length 3-5 inch and width 1 inch. Heat scale: mild to medium .
Scoville units: 500 - 1000
click on the image for bigger picture on Ají Panca
   
click on the image for bigger picture on Anaheim Anaheim
Belongs to Capsicum annuum. Anaheim was the name that the California produce industry gave the New Mexican pod type. It's also known as the California or long green chile. The ripe pod is also known as the chile colorado. Pale to medium bright green, tapered, and measuring about 6 inches long and 2 to 3 inches in diameter. Medium to thick fleshed. Typically a long, mild chile primarily used in the green form. Anaheim has a green vegetable flavor that is improved by roasting. Exellent stuffed as a relleno or used in stews and sauces, and as rajas.
Anaheim is now considered to be a cultivated variety of the New Mexican pod type. Heat scale: mild.
Scoville units: 100 - 500
   
Barker New Mexican
Green when inmature. Mature color is red. The shape is oblong, rather flat, with rounded tip. Approximately 8 to 10 inches long and 1 to 2 inches wide. New Mexican chiles come in many varieties but they all belonges to Capsicum annuum; Barker is the most pungent, NuMex 6-4 the most common, Anaheim the mildest. New Mexican is also known as the long green chile, Española, Chimayo, Big Jim e.t.c. With its varying strenght and full-bodied vegetable sweetness, the New Mexican chile is great for different types of cooking and adds a fantastic color to salsa. The red and sundried chile, also known as the chile Colorado, is much appreciated in barbecue sauces and enchilada sauces. The green and red fresh chile in tamales, and casseroles, and soups, and green or red chile stews or for chile rellenos.
A great tradition in New Mexico is to hang a braid or wreath of chiles — a ristra — in the kitchen or on your front door to signify welcome to my home. Dried New Mexican chile can be purchased in Amigo Del Chile web shop. Heat scale: Mild, medium or hot .
Scoville units: 500 - 10000
click on the image for bigger picture on Barker New Mexican
   
click on the image for bigger picture on Cascabel Cascabel
A Capsicum annuum. Named for the rattling sound it makes when shaken. Dark reddish brown, smooth, and round in shape, measuring about 1 1/2 inches in diameter. Thick fleshed and medium-hot, with a slightly acidic and tannic quality. The rich flavors are a little smoky and woodsy with tobacco and nutty tones. Wonderful in salsas, sauces, soups, and stews. Cascabel can be purchased in Amigo Del Chile web shop. Heat scale: Mild to medium.
Scoville units: 1000 - 2500
   
Cayenne Golden
Belongs to Capsicum annuum.
Scoville units: 30000 - 50000
click on the image for bigger picture on Cayenne Golden
   
click on the image for bigger picture on Cherry Cherry
Green when inmature. Mature color is red. Belongs to Capsicum annuum. Cherry pepper is round like a cherry, and measures 1 to 2 inches in diameter. It can be sweet and mild to hot. Cherry pepper is extremely popular in the U.S, Hungary, and the Balkans, where it is pickled and served on the side. Fresh cherry pepper is also suitable for use in sauces, salsas, salads, and casseroles. The cherry pepper is appreciated for its sweet, fruity, hot flavor. there are many varieties of cherry pepper in all sizes and strengths (e.g., Hungary cherry, cherry jubilee, or christmas cherry). In addition to cooking cherry peppers,you can make decorative braids and garlands with them. Heat scale: Mild to hot.
Scoville units: 100 - 3500
   
Chilaca/Pasilla
Belongs to Capsicum annuum. Chilaca is the fresh chile. It is called Pasilla when dried. Shape is long, tapered, wrinkly, and with pronounced tip. Size is 6 to 11 inchs long and 1/2 to 1 inch wide. Immature color is dark green. Mature color is black.
The chile is used mostly dried or pulverized. The pasilla is always used in mole, but is also exellent in other sauces. Pasilla has aromatic strains of raisins, berries, herbs, cocoa, and licorice.
Scoville units: 1000 - 1500
click on the image for bigger picture on Chilaca/Pasilla
   
click on the image for bigger picture on Christmas Bell Christmas Bell
Also known as christmas bell ají. It belongs to Capsicum baccatum. Christmas bell has a unique 4-lobed shape and is measuring about 1,75 inches long and 1,25 inches in diameter. Thin fleshed, with fruity flavor and mild pungency. Christmas bell can be used in ceviches, with chicken stews or in salsas, mojos and sauces. Heat scale: mild.
Scoville units: 100 - 500
   
Fiesta
Belongs to Capsicum annuum. Common name is Fiesta Ornamental. Pod lenght is 2 inches. Pod with 0.25 inch. Immature color is yellow-orange. Mature color is red. An ornamental variety with many pods on small plants.
Scoville units: 10000 - 15000
click on the image for bigger picture on Fiesta
   
click on the image for bigger picture on Fresno Fresno
Also known as a chile caribe or chile cera. Belongs to Capsicum annuum. Tapers to a rounded end and measures about 2 inches long and between 1 to 1 1/4 inches in diameter. A wax-type chile, thick fleshed, sweet, and hot. Usually only available in the fall. It is sometimes mistaken for a red jalapeño, although the two are different varieties and the Fresno is broader at the shoulders, as well as hotter. Excellent in salsas, ceviches, stuffings, breads, and pickled. Fresno can also be roasted and blended into sauces. Heat scale: Medium to very hot.
Scoville units: 5000 - 15000
   
Guajillo
Related to the pulla and belongs to Capsicum annuum. One of the most common chile grown in Mexico. When dried, shiny, deep orange-red with brown tones, elongated, tapering to a point and sometimes slightly curved. Measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Thin fleshed; has a green tea and stemmy flavor with berry and tomatoe tones. A little piney and tannic, with a sweet heat. Commonly used in salsas, chile sauces, soups, and stews. Guajillo can be purchased in Amigo Del Chile web shop. Heat scale: Mild to medium.
Scoville units: 500 - 2500
click on the image for bigger picture on Guajillo
   
click on the image for bigger picture on Guindilla Guindilla
Belongs to Capsicum annuum and is cultivated in Spain. Guindilla is elongated and curved, measuring 1,5 to 5 inches long and 0,25 to 0,5 inch wide. The green inmature pod has a mild pungency and green been flavor. As guindilla matures, it becomes more pungent. The red guindilla is medium-hot with a sweet flavour. In the Spanish Basque country, guindilla is served as a tapas or vegetable, fried with garlic in olive oil. The red guindilla is dried and used as a flavoring component in dishes such as dried cod al pil pil and gambas al pil pil. Heat scale: Mild to hot.
Scoville units: 100 - 2500
   
Habanero
Comes in many different shades; green, white, orange, yellow, red e.t.c. But this is the most common habanero. It belongs to Capsicum chinense. It is irregular, round, and blunt; sometimes pointed. Habanero measures about 1 to 2 inches long and 1 to 2 inches wide. Habanero, meaning, from Havana, is mostly cultivated on the Mexican peninsula, the Yucatán, in Belize, and now even in Dutch greenhouses. That it is the worlds hottest chile is unmistakable and one should handle it with great care. In the autumn of 1994, the Chile Institute announced that Red Savina habanero ( a certain variety of habanero) had been calculated as measuring 577000 Scoville units.
Habanero is an extremely popular ingredient in hot sauce, but can be paired very successfully with fish, shellfish, pork, and fowl. Habanero is wonderful in soups, salsas, chutneys, dressings, marinades, and breads. Habanero is appreciated for its incredible strenght and tropical fruity taste. Heat scale: Superhot.
Scoville units: 100000 - 300000
click on the image for bigger picture on Habanero
   
click on the image for bigger picture on Jalapeño Jalapeño
Green when inmature, then dark chocolate colored, and red when mature. Belongs to Capsicum annuum. Its shape is cylindrical, whit a somewhat blunt tip. Jalapeño measures 2 to 2 1/2 inches long and approximately 1 inch wide. Use jalapeño as a snack pickled in vinegar, oil, and spices. It can also be used in salsas, salads, sauces, chutneys, and casseroles; even used in desserts and breads. Jalapeño has the flavor of green vegetable blessed with full-bodied strenght and sweetness.
Jalapeño is origianally from Mexico and takes its name from the town Jalapa in the state of Veracrus, It is on of the worlds most popular chile; even in Sweden, we have learned to how to pronounce the name correctly. The jalapeño has also become one of most commercially successful chiles, and is a symbol for hot & spicy cooking in Texas and its environs. Try candy, ice cream, jelly or mustard flavored with jalapeño or look for decorations and ornaments with a chile theme. Souvenirs with a cult status! Heat scale: Medium to hot .
Scoville units: 2500 - 5000
   
Karlo
Belongs to Capsicum annuum. From Romania. Matures from light green to red. The fruit shape is cylindrical and with a rounded tip. Karlo chiles are appreciated fot their full-bodied aroma and mild heat. Can be used roasted and peeled in salsas, salads, sauces, chutneys, and casseroles.
Scoville units: 2500 - 5000
click on the image for bigger picture on Karlo
   
click on the image for bigger picture on Manzano Manzano
Also known as Caballo in Guatemala, Rocoto in South America, and Canario, or locoto, or perón in Mexico. Belongs to Capsicum pubescens. Its green to golden yellow or red. The shape is globose to oblate and often apple to pear-like. Manzano measures about 3 inches long and 2 to 2 1/4 inches in diameter. Thin fleshed; soft and meaty in texture, with fruilike flavors. Used in table sauces, salsas, ceviche, vegetable and meat dishes; as a seasoning, or stuffed (rellenos). Slice manzano into strips and add to other dishes. Heat scale: Very very hot.
Scoville units: 30000 - 100000
   
Mora
Like the chipotle, the mora is a type of dried, smoked jalapeño. Reddish brown in color, tapered and wrinkled, and measuring about 2 inches long and 1/2 to 3/4 inch across. Mora has a sweet smoke flavor with strong tobacco and raisin tones. Mora is wonderful with rot vegetables, game, beef, pork, poultry and fish, and even fruits like pears, apples and peches. Mora can be purchased in Amigo Del Chile web shop. Heat scale: Medium to hot.
Scoville units: 2500 - 5000
click on the image for bigger picture on Mora
   
click on the image for bigger picture on NuMex Centennial NuMex Centennial
Belongs to Capsicum annuum. Also named Ornamental, Firecracker or Amethyst. A beautiful ornamental plant with purple flowers and many fruits. They ripen to yellow, orange, and finally red. Very pungent.
This was the first ornamental chile released from NMSU intended for growing in small containers. It was released in 1988 to celebrate NMSU's Centennial celebration. Many seed companies offer seed of this cultivar, unfortunately, under different names.
Scoville units: 50000 - 75000
   
NuMex Twilight
Also named piquín or ornamental. Belongs to Capsicum annuum. Pod lenght is 0.75 inch and pod width is 0.5 inch. Immature color is purple and yellow. Matures to orange and red. An ornamental variety with white flowers. The various fruit colors enhance its value as commercial greenhouse pot plant. This cultivar is well accepted by the pot plant industry. 'NuMex Twilight' also has become an important source of cucumber mosaic virus resistance for plant breeders. It's very pungent.
Scoville units: 50000 - 100000
click on the image for bigger picture on NuMex Twilight
   
click on the image for bigger picture on Omnicolor Omnicolor
Belongs to Capsicum baccatum. From Peru and similar to the Ají Ayucllo. with the exception of the fruit shape. Omnicolor has elongated, pointed fruits, approximately 2.5 to 3 inches long, and 0.25 to 0.5 inch wide. The fruits begin as a lovely lilac purple then gradually change color from yellow to light orange to dark orange to red orange, and then finally to a bright red. Not only is the plant beautiful, but it also is quite productive, averaging more than 70 fruits per plant. When harvested in the purple or yellow stage, the fruits have a wonderful pickled taste. The fruits are moderately hot, about the same heat as Ají Amarillo or Serranito.
Scoville units: 25000 - 30000
   
Peperone
Belongs to Capsicum annuum. Seeds from Sicily.
Scoville units: 500 - 1000
click on the image for bigger picture on Peperone
   
click on the image for bigger picture on Peperone Picante Peperone Picante
Belongs to Capsicum annuum. Pod lenght is 2,5 inches. Pod with 0.75 inch. Immature color is green. Mature color is red. Seeds from Sicily.
Scoville units: 1500 - 5000
   
Peru Yellow
Belongs to Capsicum baccatum and also known as Peru yellow ají and ají limón. The hot fruits grows horizontally and sometimes erect. Measuring about 1,5 inches long and 0,5 inches in diameter. Peru yellow has lemony flavor overtones that suites fish and shellfish, as well chicken, ceviche, salsa, mojo, and salads. Heat scale: Hot.
Scoville units: 10000 - 30000
click on the image for bigger picture on Peru Yellow
   
click on the image for bigger picture on Piment d'Espelette Piment d'Espelette
Belongs to Capsicum annuum.
Scoville units: 1000 - 1500
   
Pimiento del Piquillo
Belongs to Capsicum annuum. Matures from green to red. Red, pointed, triangular and tiny, these versatile little chile peppers have progressed from local speciality to metropolitan foodies delight in the last few years. They are about 4 inches long with a curved point; hence, the name piquillo.
Their flavor, color and versatility fit well with modern food. The flavor is complex: sweet, fruity, acidity, earthy, rich, and slightly pungent. Pimientos del Piquillo are good for rellenos, sauces, salsas and cut in to strips and tossed into a salad.
Scoville units: 500 - 1000
click on the image for bigger picture on Pimiento del Piquillo
   
click on the image for bigger picture on Poblano Poblano
It is dark green and matures to red or brown. Belongs to Capsicum annuum. The shape is tapered to a blunt point, and wrinkled. Poblano measures about 4 inches long and 2 1/2 inches wide. The poblano, or chile poblano, as it is known in Mexico, originated near the city of Pueblo, southeast of Mexico City. Hence its name poblano, or pepper from Pueblo, it is one of the most popular cultivars in that country.
The poblano is thick fleshed and the green poblano is always used cooked or roasted and never eaten raw. Roasting gives the poblano a fuller, smoky, and more earthy flavor. Roast, seed, and peel before using. Stuff poblano (relleno), use as strips in soups, sauces, moles, pestos and salsas. Dried poblano (ancho) can be purchased in the Amigo Del Chile web shop. Heat scale: Mild to medium.
Scoville units: 1000 - 2500
   
Red Savina Habanero
Belongs to Capsicum chinense. Measuring about 2 inches long and 1 inches in diameter. The first habanero to receive USDA plant-protection certificate. This is generally regarded as the most pungent chile ever measured. Red savina can be used as any other habanero. Try to make hot sauce, salsa, soups, chutneys, dressings, marinades, and breads flavored with Red savina. It can also be paired very successfully with fish, shellfish, pork, and fowl. Heat scale: Extremly super hot.
Scoville units: 500000 - 577000
click on the image for bigger picture on Red Savina Habanero
   
click on the image for bigger picture on Rica Red Rica Red
Belongs to Capsicum chinense. Developed from cross-breeding Costa Rican red habaneros. Measuring about 2,5 inches long and 1,5 inches in diameter. Rica red is grown commercially in Costa Rica and is used to make pepper mash for hot sauces. Rica red can also be used in the same manner as regular habanero. Heat scale: Super hot.
Scoville units: 100000 - 300000
   
Serrano
It is green when inmature, red and shiny when mature. Belongs to Capsicum annuum. The shape is cylindrical, tapered with a blunt tip. Serrano measures 1 to 2 inches long and 1/2 to 1/2 inches across. In spanish, serrano means from the mountains; the chile has its origins north of Puebla and Hidalgo in Mexico. Today it grows in numerous places and altitudes. Serranois, together with jalapeño and poblano, one of the most popular chiles in Mexico and Americas Southwest. With its crisp, fresh, hot taste, Serrano chiles are great in salsas, guacamole, ceviche, and as Mexican pickles. Heat scale: Hot to very hot.
Scoville units: 10000 - 23000
click on the image for bigger picture on Serrano
   
click on the image for bigger picture on Tabasco Tabasco
Matures from green-yellow to yellow, orange, and red.The fruit is tiny, elongated, cylindrical, and with a pointed tip. The Tabasco chile is used, above all, in hot sauce, but can also be used in salsas, soups, casseroles, and wok cookery. The Tabasco is appreciated for its pungent flavor; it can be substitudet with the Thai chile. It is extremely hot.
Scoville units: 30000 - 50000
   
Yellow Squash
Belongs to Capsicum annuum. Common name is squash pepper. Pod lenght is 2 inches. Pod with 1.25 inch. Immature color is yellow. Mature color is orange. Mildly pungent.
Scoville units: 100 - 500
click on the image for bigger picture on Yellow Squash