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Chili Peppers Not Hot – How To Get Hot Chili Peppers

Chili Peppers Not Hot – How To Get Hot Chili Peppers


Chili peppers are synonymous with mouth-burning sensory heat. It is hard to imagine chilies not getting hot unless you are a true gourmand or culinary professional. The truth is, chilies come in a variety of heat levels, which are measured on the Scoville index. This index measures units of heat and can range from zero to 2 million. There are several environmental, cultural, and varietal reasons for chili pepper heat to be mild or even non-existent. The methods on how to get hot chili peppers range across these basic needs.

Chili Peppers Not Hot

You’ve heard the phrase, “Some like it hot.” They aren’t really referring to peppers, but the saying holds true anyway. The various levels of heat that develop in a pepper depend upon the amount of capsaicin.

Chili peppers not hot enough for you may just be the wrong kind. Some chilies are quite mild such as bells, pepperoncini, and paprika, which are all low on the Scoville index.

The hotter, yet common jalapeno, habanero, and ancho peppers can be mild to medium hot.

The fiery show stoppers include scotch bonnets and the world record Trinidad Scorpion, which approaches nearly 1.5 million Scoville units.

So if you find chili peppers too mild, try one of the latter varieties or the new Bhut Jolokia at a modest 855,000 to one million units.

Factors for Chili Peppers Not Getting Hot

Chilies require plenty of heat, water, and sunlight. In the absence of one of these conditions, the fruit will not fully mature. Mature peppers generally carry the most heat. In cooler climates, start the seeds indoors and plant them after all danger of frost and ambient temperatures range 65 degrees F. (18 C.).

Crops of chili peppers not hot may be a combination of improper soil and site situations, variety, or even poor cultivation practices. Chili pepper heat is borne in the membranes surrounding the seeds. If you get healthy fruit, they will have a full interior of the pithy hot membranes and a higher heat range.

On the opposite side, you may have been too kind to your peppers. Over caring for your peppers through excessive amounts of water and fertilizer will cause the peppers to be over sized and the capsicum in the membranes to become diluted, thus resulting is a milder tasting pepper.

Just remember that to get hot chili peppers, you want healthy looking fruit, not big fruit.

How to Get Hot Chili Peppers

For chili peppers too mild, look first to the variety you are selecting. Taste a few kinds from the supermarket or in recipes to find out which level of heat you’re seeking. Then get starts and plant in a sunny, well-drained location where temperatures stay at least 80 degrees F. (27 C.) for most of the day.

Give the pepper plant plenty of moisture and watch for pests and disease. If your plant is vigorous and well cared for, the fruits will burst with flavor and spicy heat.

Once the pepper has been harvested it’s not going to grow hotter. However, you can maximize flavor in several ways. Dried chilies preserve well and the heat is intensified when all the water has evaporated in the fruit. Pound the dried chilies to a powder and use in cooking. You can also roast the peppers, which doesn’t increase heat but does create a smoky richness that emphasizes the other flavor profiles of the pepper.

Don’t be afraid to experiment with growing different kinds of peppers in the garden. Their variety of uses is astounding and if one is too hot for you, it will be just right for a friend or family member.


7 Types of Mexican Green Chiles

The Spruce / Bailey Mariner

Fresh chile peppers are a common ingredient in Mexican food. Jalapenos are a ubiquitous ingredient in pico de gallo, chile rellenos (which means stuffed chiles), and the hearty stew chile verde, which gets its spice from green chiles. Their popularity in Mexican cuisine may be due to the fact that green chile peppers grow well in hot climates.

Although they can be harvested throughout the summer, these peppers reach their peak in late summer and are best when harvested then. Green chiles come in thousands of varieties, and some peppers even go by different names. This can be very confusing if you're looking for a specific type of pepper, but once you get a handle on the more popular fresh chiles and some of the names they go by, you will have no trouble finding the right chile for your recipe. For different degrees of spiciness among the different types of peppers, consult the Scoville Heat Scale.


After your plants have three or four sets of true leaves, you can apply magnesium sulfate (epsom salt) directly to the leaves and stem.

Epsom salt keeps the plant foliage strong, and prevents light green to yellow leaves from developing.

Make sure that the epsom salt you use does not have any additions such as scents or bath crystals.

Add a 1 teaspoon epsom salt to a gallon of water and shake it up well. Pour the mixture into a spray bottle and then spritz the leaves and stems with the solution until thoroughly covered.

Spray your plants every other week so that one week you water with fish emulsion, and the other week you give your plants the foliar feeding.

(​Bonus: ​Subscribe to download your free cheat sheets​, which provide these steps in a printable, at-a-glance format. (Includes the sample feeding calendar that goes with this article.)


How to Germinate chili Seeds Using Paper Towels

  1. Paper towels
  2. Pots (if you grow indoors)
  3. Soil (bought and/or what you have in your garden)
  4. Room tempered water

Many of us already have paper towels at home and using these towels to germinate chili seeds is, therefore, also a very cheap method, I have used this method a lot. In fact, in the growing season 2017, all my chili seeds were germinated this way (for instance, see my posts on growing Carolina Reaper, Jamaican Bell, and Apocalypse Scorpion Chocolate).

First, take a piece of paper towel (maybe 10 cm) and put the seed in the middle. Second, wrap the paper towel so that the seed cannot fall out. Preferably, no light should be able to pass through the paper but you can also place the paper towel somewhere dark.

Once your seed is wrapped in the paper towel, you can moist it with some water. If you happen to have zip lock bags, put your paper towel, with the chili seed, into one. This way, the paper will stay moist for a longer period of time and the temperature will be higher.

If you are using paper towels to germinate your seeds, use organic paper (non-bleached). Again, remember to open the zip lock so that some oxygen will get in. I typically leave the zip look bags open.

Using a paper towel is a great way to germinate chili seeds. I added this YouTube Video for the paper towel method. Note, I am using a plastic bag instead of a zip lock bag:


Some think that the capsaicin “breaks down” during cooking, but that’s not the case. Capsaicin can handle plenty of heat without any impact on spiciness.

Instead, what typically happens is simple dilution. The jalapeños can taste less spicy when cooked with other ingredients because the spiciness distributes throughout the dish. Capsaicin is water-soluble and when jalapeños are added to a dish during cooking, that capsaicin disperses throughout watery sauces and dishes leading to a slightly less spicy pepper on the plate.

An even less spicy scenario for those jalapeños is combining them with dairy as a cooking ingredient. The protein in milk breaks down the jalapeños capsaicin leading to less spicy peppers.


A Handy Guide to Different Types of Chillies

If you love to cook with a little heat then read on because we’re talking about all different types of chillies – from the very mildest piquant peppers, right through to the hottest of the hot.

The Chilli Challenge

Chilli challenges have been sweeping the internet of late, with crazy folk of the world filming themselves eating some of the world’s hottest and letting us watch their pained reactions for fun. As with anything, it’s all a game until someone gets hurt. At the end of 2016, it was reported that a man was hospitalised in the US after being rushed to the ER with a spontaneous oesophageal rupture, also known as Boerhaave syndrome, after eating a burger smothered with ghost pepper purée. There have also been reports of vomiting blood and other delightful reactions. It’s interesting what some deem as fun.

The Scoville Scale for Different Types of Chillies

To avoid a similar situation, how can you tell what kind of heat different types of chillies are packing? Well, the Scoville scale, invented by a smart fellow by the name of Wilbur Scoville, is used to measure hotness by determining the capsaicin content – the compound that gives chilli peppers their sting. Back in the day, human beings were used as the guinea pigs to test heat levels – the method related to how diluted the pepper would need to be in order for taste testers to no longer taste its effects (originally diluted in an alcohol-based extract). Besides possibly getting hammered, this method was a bit trial and error. Fortunately,

Fortunately, scientific ability has advanced and we’ve figured out a way to separate the capsaicinoids and use liquid chromatography to measure the heat. This method is still measured in SHU (Scoville Heat Units), keeping Wilbur’s legacy intact. Using SHU as a guideline when reading the label of your favourite chilli sauce will come in very handy when you need to know whether you’re dealing with a spicy kick or full-scale tastebud warfare.

Did you know? The infamous Carolina Reaper chilli is currently the hottest chilli in the world as determined by the Guinness Book of World Records in 2013, scoring more than 2.2 million SHU (official record). To put that into perspective, the jalapeño pepper has a range of a between a rather paltry 1000 and 20 000 SHU when compared.

The theory is that the more spicy food you eat the better you’ll be able to tolerate it but we’re not sure if that theory holds any water. Just in case, be sure to bump up your chilli knowledge with our handy guide to different types of chillies so that you don’t get caught unawares.

A Guide to Different Types of Chillies

Peppadew®

The heat: A tangy party in the mouth…
Length: 4 cm


This pepper is native to South Africa. It was discovered in the 90s and has been popular worldwide ever since. The Peppadew® name is trademarked in South Africa as a means to control the commercial growing of the pepper. It has a unique taste with hints of spice and sweetness. It is very mild with a Scoville rating of 1100 to 1200 SHU. This versatile pepper can be sliced and used on pizzas and in bread, pasta, salads and more. It can also be filled with cheese for a quick snack. The Peppadew® resembles a cherry tomato or a miniature red pepper and is mostly sold pickled, with the seeds removed, to give a milder flavour.

Poblano

The heat:A mild bite…
Length:
7 – 15 cm

You’re still in safe territory if you’re eating a poblano chilli. This larger size pepper ranges from 7-15 cm long and packs a Scoville rating of 2500 to 5000 SHU. It comes from the Puebla state in Mexico and its name means ‘an inhabitant of Puebla’. These types of chillies are much more potent when ripe and red as opposed to its raw, green state. As they mature, they turn a dark, almost brownish red colour and are a good chilli for drying because of their thick skin. When dried they are known as an ancho chilli and where it hails from is also accepted by many as the origin of mole poblano – the spicy chilli sauce enriched with very bitter dark chocolate, which is one of the most iconic dishes in Mexico.

Guajillo

The heat:You’re getting warmer…
Length: 5 – 10 cm

This chilli, often sold dried, is deseeded, soaked and ground into a thin paste to be used in salsa, soups or stews. It is most commonly used to make salsa for dishes such as tamales and it adds a rich, aromatic taste. The guajillo chilli is relatively big measuring 5-10 cm in length, their medium hotness ranges between 2500 and 5000 SHU on the Scoville scale. Due to its thick and leathery skin, this chilli requires a longer soaking period than most other dried chillies in order to unlock its flavours.

Jalapeño

The heat: Whoa, we’re in Mexico son…
Length:4 cm +

This is probably one of the most popular peppers out there. It has a Scoville rating that is pretty broad, ranging from 1000 right up to 20 000 SHU. Being that the heat range is so broad, it can be a bit of a gamble – you never know what you’re going to get. Something to remember though is that as jalapeños get older they turn red and become much hotter. The hotter jalapeños also have white ‘stretch marks’ which indicate their age and hotness, while milder jalapeños will be smooth. Jalapeños contain vitamin C and A, so besides being tasty, they’re a good addition to your diet. We love them stuffed, wrapped and fried.

Chipotle

The heat: The Cheech & Chong of chillies…
Length: 5 – 7 cm

The word chipotle means smoked chilli and just like the name says, these little flavour bombs are smoke-dried jalapeños. If you’re wondering why they have a reddish hue when most of the jalapeños you would have seen are green, it’s because they are smoked when they are ripe, and jalapeños turn red when ripe. The two most common varieties of chipotle are the Chipotle Morita and Chipotle Meco.

Chipotle Meco is much harder to find and is dried out for a much longer time than the Chipotle Morita. The vast majority of Chipotle Morita are made in Chihuahua state in the north of Mexico, while the less common Chipotle Meco, are made in the central and southern parts of Mexico. These types of chillies are medium to hot with a Scoville rating of 2500 to 10 000 SHU. It can be used in salsas, stews and soups as well as many other dishes to add a mild to spicy and smoky kick.

Serrano

The heat:Enough to make your nose run…
Length:
5 cm

Serrano peppers look very similar to jalapeños but don’t be fooled by the look of these types of chillies – the serrano pepper is much hotter, with a Scoville rating of 10 000 to 25 000 SHU. The average size is of a serrano pepper is about 5 cm long – the smaller the serrano the more potent it is. This pepper also originated in Mexico and is one of the most commonly found peppers in that part of the world with 180 000 tons produced in Mexico every year. The taste can best be described as ‘crisp’ and they are usually eaten raw. The serrano has a very thin skin which makes it easy to eat raw but tricky to dry. They are green when raw and turn into a multitude of colours including red, brown, orange and yellow when ripe.

The taste can best be described as ‘crisp’ and they are usually eaten raw. The serrano has a very thin skin which makes it easy to eat raw but tricky to dry. They are green when raw and turn into a multitude of colours including red, brown, orange and yellow when ripe.

Red Cayenne Pepper

The heat: Mother of dragons…
Length: 12 – 15 cm

This is probably quite a familiar one, with the ground version of it being a popular spice rack favourite. Also known as the red hot chilli pepper, the cow-horn pepper or the aleva, it is rated at around 30,000 to 50,000 SHU. If you’re interested in growing chillies, this is a good place to start as the plant grows well and the fruit dries well and can be ground to powder. It is named after the capital city of the French Guiana, “Cayenne”.

Piri Piri (African Bird’s Eye or Peri Peri)

The heat: Ring sting… it’s happening.
Length: 2 – 3 cm

Ah piri piri, peri peri, however you say it or spell it, we love it. The direct translation from Swahili means pepper pepper, but do not be deceived by this or its small form – butt burning ability comes in small packages. Said to have been brought by the Portuguese from Goa, this little chilli has comfortably found its home in the hearts of South Africans, most notably in the dish of peri peri chicken. Peri Peri sauce is also a national treasure and an important ingredient that accompanies meals across the country on a daily basis. Ask any Portuguese-South African and they’ll claim their recipe is the best!

The heat: Bombay bottom territory…
Length: 2 – 4 cm

These types of chillies are very small and the seeds are often spread by birds, hence the name Bird’s Eye. If you’re wondering how our feathered friends manage to eat them, it’s because they can’t taste capsaicin. It’s meant to deter mammals, but so far that hasn’t stopped us. They can either be red and green in colour. The Bird’s Eye chilli, although small, packs quite the uppercut, with a Scoville rating of 100 000 to 225 000 SHU.

Bird’s Eye chillies have surprising health benefits including helping to control arthritic pain, stomach pain and toothaches, possibly because they’re so hot that you forget about any other ailment. This chilli has its origins in the South American country of Guyana. Although it comes from South America, it is widely used in many south-east Asian dishes. In India, it is used as an antibacterial agent to prevent infections.

Habanero

The heat:Refrigerate the toilet paper…
Length:
2 – 6 cm

This chilli is named after Havana (La Habana), the capital city of Cuba. Most habanero chillies come from the Yucatan Peninsula in Mexico. It is a very hot chilli, with a Scoville rating of 100 000 to 350 000 SHU. The habanero chilli comes in many different colours although some growers consider the orange habanero to be the only real habanero. Very limited research has revealed that habanero peppers may be helpful in controlling insulin levels in diabetics. Be careful when trying this chilli as its heat is very intense for a novice chilli taster. Add very carefully in small quantities to a salsa or chilli con carne to provide a significant bite.

Ghost Pepper

The heat:Don’t handle without protective clothing…
Length:
6,5 – 8, 5 cm

The ghost pepper is known by a few names but most commonly Bhut jolokia. It held the top honour as the world’s hottest pepper for quite a while but has since been pipped by the Carolina Reaper. It still rates at a cool (or rather boiling) 1 million SHU’s though, so nothing to sniff at. The ghost pepper originates from India and grows in the north-eastern regions of Nagaland and Assam. It grows to its most potent in this area and studies have shown that growing it outside of these specific places lowers its potency. Even at a lower potency, it is still killer hot – just touching the flesh can cause skin burns, so why you would want to eat it or cook with it we really don’t know.

Carolina Reaper

The heat: Hospitalisation probable.
Length:
3 – 7 cm

The final chilli in our guide to different types of chillies is the Carolina Reaper – a mean, gnarled and pointy-tailed looking pepper, which makes total sense given its devilish demeanour. Perhaps devilish is too kind of a phrase for this chilli, which quite literally bestows the wrath of hellfire on anyone who dares eat it. It should be noted though that this is a ‘man-made’ pepper and is not an original product of Mother Nature. A man by the name of “Smokin” Ed Currie, owner of the PuckerButt Pepper Company in, as you guessed it, South Carolina, crossed a ghost pepper and a red habanero to breed this evil spawn.

Described on the PuckerButt website as causing “an increasing tidal wave of scorching fire that grips you from head to toe”, you really need to think about how much you value your stomach and intestinal lining before you consider eating one. If the thousands of YouTube videos of people’s suffering don’t pucker your butt, we don’t know what will.

Watch some silly people eat the world’s hottest chillies for kicks…

Now that you’re clued up about different types of chillies, why not cook up a Mexican inspired feast with this list of our favourite Mexican food recipes. If you’re not sure what you need to get started, check out this guide to Mexican ingredients.

Also, you’ll be needing tequila right? Make sure you know your tequila, get clued up about this national treasure.


Summary

Now you know how to create your own hot pepper soil mix, including adding nutrients and checking the pH of the soil. To create the best pepper soil for growing indoors in pots you need:

  1. Chili Seeds
  2. Soil (rose soil, for example)
  3. Perlite and Vermiculite
  4. Nutrients (e.g., compost or Epsom salt and bone meal fertilizers)
  5. A pH test kit

I hope you found this guide to the best chili soil mix informative. If you are interested in how to grow hot peppers see this post. Please let me know if you have any chili growing tips, a good pepper soil mix, or any questions about growing chili. I am happy to answer.

Finally, if you did find the post informative please share it!


Watch the video: Under The Bridge-Red Hot Chili Peppers Guitar cover