Matt Bray, Author at PepperScale

Capsicum Frutescens: Tabasco And More

Characteristics of Capsicum Frutescens

Of the five domesticated Capsicum species, Frutescens is one of the easiest to identify. This particular species shows very little variation in the appearance of the pods, which are often produced in clusters.

Typically, the pods are small and tend to have an ellipsoid-conical shape. Frutescens plants are compact with short stubby growth and a large number of flowers, making them an ideal choice for container gardening.

Most often, the stem of this species grows straight up throughout the plant, curving suddenly just before reaching the flower head.

Serrano Vs. Habanero: PepperScale Showdown

by Matt Bray

Bold meet bolder (times two)… Serrano and habanero chilies are growing in popularity among mainstream grocers. But beyond the obvious size and color differences, what do you need to know? How different are these two chilies really? Does one trump the other in heat? Are the flavors …

Ghost Pepper Oil

by Matt Bray

Scorching hot… This is one simple, yet super-hot recipe. Ghost pepper oil can bring a layer of sun-like fire to your cooking. Whether you want to use it alone (or as a base) for a simple bread dip or as the fiery marinade for your next delicious …

Capsicum Chinense: The Hottest Peppers On Earth

by Matt Bray

Capsicum chinense is the species behind the habanero, the scotch bonnet and every world-record holder for heat. How to identify it by the collar on its calyx, where it stops and frutescens begins, and why a pepper from the Amazon is named after China.

Bishop’s Crown Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are bishop’s crown peppers? Few hot peppers have as distinctive a look as the bishop’s crown pepper. Its shape is unique yet familiar – looking like, you guessed it, a bishop’s crown. Its look – along with its ease to grow, eatable medium heat (5,000 to …

Aji Panca Paste

by Matt Bray

A mild Peruvian chili paste made from aji panca, sweet and berry-like with a smoky undertone. Great in marinades, stews, eggs and tacos.

Capsicum Baccatum: Berry-Like And Bold

by Matt Bray

Unique characteristics of Capsicum Baccatum

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.

Capsicum Annuum: The Species Behind Most Peppers You Eat

by Matt Bray

Capsicum annuum is the biggest of the five domesticated pepper species, covering bell peppers, jalapenos, cayenne and most of the produce aisle. How to identify it, how hot it gets, and where it came from.

Raspberry Chipotle BBQ Sauce

by Matt Bray

Tangy sweet raspberries and smoky chipotle peppers are a dynamic duo of big flavor. We love the pairing in this spicy BBQ sauce recipe, and we double down on the sweet, smoke and spice with brown sugar and smoked paprika. It makes a delicious glaze …

Sweet Thai Chili Sauce

by Matt Bray

Sweet, sour, and spicy…an amazing dipping sauce and more.

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.