Floyd David - The Hot Book of Chilies, 3rd Edition
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- Book:The Hot Book of Chilies, 3rd Edition
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- Publisher:Fox Chapel Publishing
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- Year:2019
- Rating:5 / 5
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Heat Level 1:
SHU 0750
| Antohi Romanian |
| Boldog |
| Choricero |
| Pepperoncini |
| Pimiento |
| Santa Fe Grande |
| Shishito |
Heat Level 2:
SHU 5001,200
| Aj Dulce |
| NuMex Big Jim |
| Peppadew |
Heat Level 3:
SHU 1,0002,500
| Ancho |
| Cascabel |
| Chilhuacle Rojo |
| Costeo Amarillo |
| Georgia Flame |
| Goats Horn |
| Guindilla |
| Kashmiri Degi Mirch |
| New Mexico Sandia |
| Pasilla |
| Poblano |
| Poinsettia |
| Prairie Fire |
| Sebes |
| Szentesi Semi-Hot |
Heat Level 4:
SHU 1,0005,000
| Ammazzo |
| Anaheim |
| Casabella |
| Chilhuacle Negro |
| Cyklon |
| Garden Salsa F1 |
| Hungarian Yellow Wax Hot |
| Inferno F1 |
| Mirasol (Miracielo) |
| Mulato |
| New Mexico No. 9 |
| Pasado |
| Pimiento de Padron |
Heat Level 5:
SHU 2,0008,000
| Capnes |
| Cherry Bomb F1 |
| Chilhuacle Amarillo |
| Chimay |
| Chipotle |
| Fresno |
| Jalapeo |
More heat levels on the inner back cover
Scoville Heat Unit (SHU) heat ranges given are approximate. Because some chilies come in such a wide range of heats, not all chilies necessarily fit perfectly within the listed ranges.
The HOT BOOK of
CHILIES
Special thanks go to Derryck Strachan (Ashburton Cookery School) and Chilli Pepper Pete (retailer of fine dried chilies and hot spicy pickles), who put up with my questions and visits, as well as Andy Teo, whose cooking is always a delight to sample. Most of all, I wish to thank my wife, Sonia, and my familyNick, Jason, Lizzi, and Antonywho have tasted and tested countless recipes, and my mother, Edna, without whom there would have been many more mistakes in the text.
The HOT BOOK of
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