A quick guide to chili peppers

Most chili peppers have a predictable heat level, depending on what kind they are. A chili pepper's pungency, however, is determined not only by its variety, but also by its growing conditions. Some of the milder varieties are eaten as low-calorie snacks. Others have a searing heat. Read on for everything you need to know about chili peppers.

1. Anaheim peppers range from mild to medium hot. These long, slender red or green chili peppers are among the most popular in North America. The Mexican dish chiles rellenos often uses these flavourful peppers.
2. Bird's eye or Thai chili peppers have a deep fiery heat. Flavour varies from mild to sweet. Colours range from red to cream, yellow or orange. Use in Thai salads and noodle dishes.
3. Cayenne peppers have long, thin red pods that can grow as long as 20 centimetres (eight inches). They are fiery hot with a tangy flavour. Use in salsas, sauces and soups. Used for ground cayenne pepper, a staple seasoning in North American cooking.
4. Habanero or scotch bonnet peppers have a fiercely hot and fruity flavour. They can be 30 times hotter than jalapeños. Use to flavour oils, vinegars and salsas.
5. Jalapeño peppers are thick-fleshed and very hot. They are sold fresh as well as canned, sliced and pickled. Usually, they are found in their mature green stage, not the fully ripe red stage. Chipotles are smoked jalapeños.
6. Pasilla peppers are a dark greenish-red. Moderately hot, they are usually used in dried form.
7. Poblano/ancho peppers (poblano refers to the fresh chili, ancho to the dried one) are mild to medium hot. One of Mexico's most popular chili peppers, it is often roasted to intensify the flavour. Poblanos can be stuffed with other ingredients, or blended and added to soups.
8. Serrano peppers range from bright green to red (the sweeter of the two). They have thick flesh and a biting heat. Another favourite in Tex-Mex cooking, they often feature in hot salsas. They can also be pickled and roasted.

Although they all go under the name of capsaicin, several different substances give a chili its characteristic "heat" and have varying effects when they reach your mouth. Some give the back of your throat a quick burn; others seem to explode on your tongue and linger on the roof of your mouth.

• If you bite into an unbearably hot chili pepper, the best way to extinguish the fire is by eating or drinking a food that's high in fat, such as 3.25 percent (whole) milk, ice cream, avocado, peanut butter or buttered bread. Water just won't do it!

• Wear plastic gloves to protect you from the heat.
• Remove seeds and ribs with a melon baller or a sharp knife.

Chili peppers are a good source of beta-carotene and vitamin C and they may help relieve nasal congestion. Try cooking with the tasty vegetable to add some delicious flavour to your favourite meals.

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