Chile Terminology

Adobo SauceTomato based sauce used to can chipotles
ajiSouth American term for chile
Anaheim a cultivar of the New Mexican pod type
Ancho a pre-Columbian pod type from Mexico maturing to red (dried form)
campanulateshaped like a bell
Capsicumgenus name for chiles
Capsaicinone of the alkaloids in chile that makes it hot
Capsaicinoidsone of the groups of alkaloids in chiles that make them hot
Chileanything consisting of the Capsicum plant or the fruit from the plant
Chilia culinary dish consisting of chile powder, beans, tomato and ground beef
Chile Pasadodehydrated green chiles that can be reconstituted for cooking
Chile Wiltoften refers to Phytophthora wilt caused by a fungus, can also refer to the fungal disease Verticillium
Rellenos Culinary dish of stuffed fresh New Mexican chiles
ChiltepinA wild variety of piquins also called bird peppers, wild bird peppers and birdseye peppers, usually round in shape
Chile piquinwild red pepper that normally has a "bullet" shape
chipotleA smoke-dried red jalapeno
composta mixture consisting of decomposed organic material used to fertilize and condition soil
cultivar a cultivated plant variety
HPLCHigh Performance Liquid Chromatography used to machine analyze pungency
Hybridthe offspring of two genetically different plants
Long Greenthe New Mexican pod type also called Anaheim, cultivars include NuMex Big Jim, NuMex Joe E Parker and Sandia
New Mexicana pod type developed by Fabian Garcia of NMSU in the 1880's, sometimes mislabeled as ‘Anaheim'
molea spicy sauce made of chiles and unsweetened chocolate
Mulatosimilar to the ancho but brown at maturity
N-P-Kthe amount of Nitrogen - Potassium - Phosphorous in a particular fertilizer
Paprikaany non pungent, red at maturity chile that is used as a spice or for color
Poblanoin U.S. produce markets, an green ancho or mulato (fresh form)
Pod typea horticultural division of a species, i.e. jalapeno, bell, yellow wax, New Mexican etc.
Pungencythe heat of chiles
Ristraa long "string" of New Mexican chiles used for storage and decoration
Scoville Heat Unit (SHU)A measure of chile pungency named after Wilbur Scoville based on the dilution of chile samples until heat is no longer detected by a "taster."
Varietya subdivision of a species consisting of naturally occurring or selectively breed populations or individuals.


This is a publication of the Chile Pepper Institute, New Mexico State University. © Copyright 2006 – all rights resereved