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Fresno chili pepper Capsicum Annuum Solanaceae

http://en.wikipedia.org

Scoville heat units

 

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

 

5,000,000–5,300,000

 

855,000–1,463,700

 

350,000–580,000

 

100,000–350,000

 

50,000–100,000

 

30,000–50,000

 

10,000–23,000

 

2,500–8,000

Fresno chili pepper 2500-10.000

500–2,500

 

100–500

 

0


 

Same species as the Jalapeño but is more ripe and has a higher vitamin content. Frequently used in ceviche and is one of the most frequently used chilies in salsa.

Fresno pepper

The Fresno chili pepper a cultivar of Capsicum annuum, with bell peppers and other chili peppers. It is similar to the Jalapeño pepper but it is significantly hotter (2500-10000 Scoville units) increasing in heat as it ripens. It is frequently used for ceviche and making salsa. They do not dry well and are not good for chili powder.
[edit] Health benefits

Since the Fresno chili is riper and redder than the jalapeño, it has more vitamins, most notably Vitamin C. They are an excellent source of B vitamins, and contain significant amounts of iron, thiamin, niacin, magnesium and riboflavin. They are low in calories, fat, and sodium

 

 

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