Matt Bray 
Literally translated, “Baccatum” means berry-like. This is a great way to remember one of the best ways to differentiate this Capsicum variety from others, as the pods have a physical appearance that is—if not quite like that of a berry—certainly more berry-like than others.
As the most commonly cultivated and popular species of Capsicum, this particular variety can sometimes be difficult to separate from other cultivated species with a similar appearance.
That being said, Capsicum Annuum does have a distinctive growth configuration that can help you to distinguish this species from others. To differentiate Annuum from other varieties, pay keen attention to the configuration and appearance of its flowers and filaments (the threadlike stalks that support the anther).
Tangy sweet raspberries and smoky chipotle peppers are a dynamic duo of big flavor. We love the pairing in this spicy BBQ sauce recipe – then double downing on the sweet, smoke, and spice with the addition of brown sugar and smoked paprika. It makes for a delicious marinade for chicken and pork, or use it for dipping or drizzling to add impact to a more neutral ingredient. Pour it over cream cheese for a quick (and delicious) appetizer dip or drizzle it over vanilla ice cream for a spicy dessert.
What’s an egg roll without a delicious sweet chili sauce next to it? But that’s only the beginning of how this Thai chili sauce can be used. Paired with pungent cheeses and hard meats, it’s a tasty way to enhance the flavor of a simple appetizer spread. Try it, too, as a marinade or glaze; it’s especially good with chicken and pork. Or use it as a delicious sandwich spread to bump up the flavor of your favorite turkey or chicken breast sandwich.Â
Capsicum has been cultivated and consumed for thousands of years. In an incredible number of ethnic dishes around the world, peppers are an essential ingredient for truly authentic regional flavors as well as adding heat to just about any type of food imaginable.
But what’s the difference between a pepper and a chili pepper? Is a chilli something other than a chile and thus also different from a chili? Spelling aside, Capsicum by any other name is still just that; Capsicum.
So many flavors: Spicy, earthy, and aromatic… Jamaican jerk seasoning is one of the more unique spice rack mixes – equal parts spicy, earthy, and aromatic with an undeniable warmth brought on by the cloves, cinnamon, and allspice in the mix. This Jamaican jerk wings recipe pairs …
What are Cherry Bomb peppers? Boy, the Cherry Bomb pepper comes loaded with a lot of expectations due to its moniker. You may be thinking here comes a mouth explosion! But, really, this hybrid chili carries more of a modest boom, about the heat of …
The next time you’re grilling chicken satay, think spicy with your peanut sauce. Sriracha’s sweet and garlicky heat provides a little oomph to the toasty peanut flavor. Or thin this spicy peanut sauce to create a tasty Asian salad dressing. Add a little lime (optional) to provide a tropical fruity tang. It works very well with the smooth nutty flavor and Sriracha’s spiciness.Â
Meatballs with Southern spice flair… This Cajun meatballs recipe may seem simple, but there’s a heck of a lot of flavor here. Cajun seasoning contains lots of delicious Southern spices like paprika, cayenne pepper powder, onion powder, garlic powder, salt, and black pepper. We top …
Scoville heat units (SHU): 1,000 to 2,500
Jalapeño reference point: Equal heat to 8 times milder
Origin:Â Mexico
Products and seeds: Chilaca pepper on Amazon
While the long and curvy chilaca pepper may not be the most recognizable (or findable) chili outside of Mexico, its dried form certainly has a fast growing following. When dried, the fresh chilaca chili becomes the popular pasilla pepper, part of the Holy Trinity of chilies used in traditional Mexican mole sauces. Yet there’s more to the chilaca pepper than being behind the scenes of a pepper scale star. There’s a family-friendly heat and a robust meaty flavor here – rich and slightly floral – that’s delicious in salsas.Â