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Pequin (or piquín) pepper (/ p ɪ ˈ k iː n /) is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are hot, often 5–8 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy and nutty. [1]
A small, tapered chili widely used in the Caribbean, Brazil, and Portugal: Tabasco: Mexico: 30,000–50,000 SHU: 4 cm (1.6 in) Used in Tabasco sauce. The fruit is only used when it is a particular red color measured with "le petit bâton rouge". [36] Xiao mi la pepper: China: 75,000 SHU: The name xiao mi la literally translates to little rice ...
Yields: 6 servings. Prep Time: 15 mins. Total Time: 30 mins. Ingredients. 1 tbsp. canola oil. 1. large white onion, chopped. 3. cloves garlic, minced. 1 lb. ground beef
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Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne. Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
Capsicum baccatum (Spanish: ají) is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.
Some diners in St. Louis, Missouri, serve a version called "chili mac a la mode", in which the dish is served topped with fried eggs. [4] [1] The dish may be prepared on a range top in a skillet, in a slow cooker, [13] or baked as a casserole. [6] Vegetarian and vegan versions of the dish are sometimes prepared. [13] [14] [15]
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