Some love them and others fear them: they are hot peppers and chili peppers. Jorge Juan Miñarro, from 100% Mexico, tells us how they are increasingly fashionable because of their nutritional properties (they contain vitamins A, C, E and group B; and minerals: potassium and iron). It also gives us a trick to mitigate the itching (take sugar or bread with butter or mayonnaise) and helps us to know each variety better. Take note.
Piri Piri. It comes from Uganda and is a Chile, Very spicy flavor, widely used in African cuisine. With it, the piri piri sauce is prepared, ideal for meat and fish.
Prik Kee Noo Suan. Original from Thailand, it is small in size and the hottest in the Prik Kee Noo family of peppers. It is used in classic fish and seafood recipes.
Jalapeno. One of the most consumed spicy varieties in Mexico. It is used before and after ripening and an important part is dedicated to drying (dry chipotle chili is known). These chiles are whole, in powder, in marinade, in sauce ... In the kitchen they go very well with meats and poultry and in tomato sauces.
Piquillo Originally from Navarra, its flavor is slightly spicy. They can be consumed seasoned with garlic, stuffed (with meat or fish), as a garnish ...
Padron peppers. These little green peppers from Galicia (you know, some chop and some not) are perfect to take fried.
Mrs. This type of sun-dried red pepper is widely consumed in the Levante area. It barely bites but brings an unmistakable flavor to fish stews, rice, sauces ...
Rioja chilli pepper. They are also called Riojan joys and are a variety of very hot pepper. They are taken from garnish (roasted and seasoned), in vegetable stews ... and also used to make sauces.
Bhut Jolokia. Of Indian origin, it is recognized by the Guinness book as the hottest chili in the world. It is used to make sauces.
Poblano Chile It comes from Mexico and doesn't bite much. Because of its size, it is ideal for filling: it is the main ingredient of chiles en nogada (stuffed with walnut sauce).
Horseradish It is a plant of the same family as mustard and wasabi. To consume, the root is peeled, crushed and mixed with salt or vinegar, to prepare a paste with which to season the dishes. Sometimes, it is also dried and mixed with green dye, as a substitute for wasabi.
Fresh radish It should be consumed as soon as it is grated (if not bitter) and can be preserved as a pickle in vinegar and salt. Its use in the kitchen is similar to that of mustard: to accompany sausages, pork and beef ... You can also make sauces with mayonnaise or honey.Related Contents Burn fat, eating! 7 curiosities about avocados Vegan chocolate cream (without flour)