Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green.
They can be pan-fried, broiled, stewed, and eaten raw in salads or as a condiment. Rich in vitamins A and C, shishito peppers provide nutritional benefits such as supporting immune function and promoting healthy skin. These peppers are easy to grow in warm climates, making them a popular choice for home gardeners interested in adding versatile vegetables to their crops.
Ghost pepper or bhut jolokia is a hot chili pepper that's cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland, and Manipur. Due to the fact that it's one of the spiciest chili peppers in the world, the Indian Army even uses them to create military grade chili grenades (smoke bombs).
These peppers have a Scoville heat unit ranging from 855,000 to 1,041,427 SHU. The flavors are best described as fruity, sweet, and earthy. These hybrids of Capsicum chinense and Capsicum frutescens were proclaimed the world's hottest chili peppers in 2007 by Guinness World Records, but in 2013 the ghost pepper was superseded by Carolina Reaper, which can be twice as hot.
Aleppo pepper is a Syrian variety of hot pepper, characterized by its fruity, cumin-like flavor with moderate heat that builds over time. It is used as a spice in numerous dishes in order to provide them with some heat. The pepper has a score of 10,000 on the Scoville scale.
Aleppo pepper flakes are mostly used in meze dishes as well as other Middle Eastern and Mediterranean food.
Gochu is a term used for Korean chili peppers, a variety of chili pepper commonly used in Korean cuisine and are integral to the distinctive flavors found in many traditional dishes. Korean chili peppers are typically slender and small, varying in length.
They can be red or green, depending on their ripeness. These peppers have a range of spiciness, but they are generally on the milder side of the scale, measuring around 1,500 Scovilles. milder The focus in Korean cuisine is often on a balance of flavor rather than extreme heat.
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