A powerful flavour
The habanero-type chilli pepper is native to the West Indies, Mexico and South America. Its shape is reminiscent of a small puffy sweet pepper. It comes in a variety of colours: green, yellow, orange, red, and purple. Its flavour is strong but subtle. Used sparingly, it is ideal for spicing up and giving an exotic touch to savoury dishes (sauces, salt cod fritters, pizzas, etc.). Its seeds are particularly hot, so it is milder if they are removed.
The habanero-type chilli pepper stimulates the appetite and digestive system. It is also a good intestinal antiseptic. It is very rich in vitamin C (100 mg per 100 g of chilli pepper). This vitamin is known for its antioxidant virtues and its beneficial role in the body (strong bones, cartilage and teeth, protection against infections, accelerated healing, etc.). It also contains a large number of B-group vitamins, as well as potassium, magnesium, calcium, etc.
With its thin, pointed shape, this chilli pepper evokes a bird’s beak. It is native to South America, the West Indies and Mexico. Most often, it is light or dark green; in rarer cases, it can be orange or red. It is particularly hot and fragrant. Whether it is hotter than the habanero-type chilli pepper depends on taste and the person! Like this type, it is used to spice up savoury dishes and sauces.
The bird’s beak chilli pepper has the same nutritional benefits as the habanero-type chilli pepper: it is a very good source of vitamin C, B-group vitamins, and potassium, phosphorus, magnesium, and calcium. A useful tip: if your mouth feels like it’s burning, you should drink milk instead of water!
Mild and full of character
The vegetarian chilli pepper is 10 cm long. Elongated and pointed, it is initially green and then red when ripe. Very popular in the West Indies, it is very fragrant but particularly mild. It is therefore an ideal substitute for habanero-type or bird’s beak chilli pepper when you have a sensitive palate or when you are cooking dishes that will be eaten by children. It can be used in marinades, stewed dishes, salt cod fritters, etc.
The vegetarian chilli pepper is rich in vitamin C, B-group vitamins, and potassium, phosphorus, magnesium, and calcium. In short: all the benefits of its chilli pepper cousins, but without the heat!