PAIRING PEPERITA CHILIES: A JOURNEY OF FLAVORS AND CREATIVITY

published on 24/08/2024 The world of Peperita chilies is an inexhaustible source of surprising and varied flavors. Whether in the form of powder, fresh chop, or pâté, these chilies offer endless possibilities for pairing with all types of food. The key to discovering new flavors is to experiment, taste, and combine. Below is a guide for pairing some of Peperita's chilies with different foods, but feel free to use your creativity to create unique and personal combinations.

 

Aji: Capsicum Baccatum

With a mildly spicy flavor and a fruity aroma with notes of ginger and flowers, Aji perfectly enhances the taste of roasted, grilled, boiled, or steamed vegetables. It's also excellent with fish in various preparations (carpaccio, tartare, grilled, pan-fried), nuts, savory pies, light sauces, and stuffed pasta.

Banana Pepper: Capsicum Annuum

This chili, delicately spicy with a sweet fruity aroma, is the ideal pairing for roasted, grilled, or fried vegetables. Perfect with fish, shellfish, mollusks, meats accompanied by cured meats, summer and tropical fruits.

Erotico: Capsicum Baccatum

With a mildly spicy, creamy flavor and notes of bitter orange and a vegetal taste, Erotico pairs well with roasted, grilled, boiled, or steamed vegetables. It wonderfully complements raw fish (carpaccio, tartare), red meat, fresh cheeses, exotic and summer fruits, savory pies, and even fruit ice cream.

Cayenne: Capsicum Annuum

Spicy with a vegetal flavor and a fresh, citrusy aroma, Cayenne is ideal for boiled and steamed vegetables, pan-fried or steamed fish, shellfish and mollusks, pan-fried white meat, nuts, savory pies, and red sauces, especially those based on tomatoes.

Jalapeño: Capsicum Annuum

With its spiciness and an herbal aroma reminiscent of grilled peppers, Jalapeño pairs perfectly with boiled or steamed vegetables, pan-fried fish, shellfish and mollusks, white meat, nuts, savory pies, and red sauces based on tomatoes.

Scotch Bonnet: Capsicum Chinense

Very spicy with a cooked pepper flavor and rich spice notes, Scotch Bonnet shines with roasted, grilled, boiled, or steamed vegetables and in soups. It’s an excellent pairing for fish, red meat, aged cheeses, chocolate, and savory pies.

Habanero Red Savina: Capsicum Chinense

Extremely spicy with a strong, fresh vegetal flavor, Habanero Red Savina is a must for fish, shellfish, mollusks, roasted or grilled red meat, pan-fried white meat, chocolate, pizza, focaccia, and tomato-based dishes

Habanero Fatali: Capsicum Chinense

This chili is very spicy and complex, with a yellow pepper fragrance and tropical fruit notes. It pairs well with roasted, grilled vegetables, pan-fried fish, white meat, nuts, savory pies, rich sauces, goat cheeses, and chocolate.

Habanero Chocolate: Capsicum Chinense

Spicy with an herbal flavor and notes of toasted bread and olive paste, Habanero Chocolate is perfect with roasted or grilled vegetables, fish, shellfish, mollusks, white meat, cured meats, and chocolate

Bhut Jolokia: Capsicum Chinense

Bhut Jolokia, extremely spicy with a creamy and vegetal flavor and an aroma of dried tomatoes and juniper, is ideal for roasted or grilled vegetables, pan-fried or steamed fish, red meat, and raw dishes like carpaccio and tartare.

Naga Morich: Capsicum Chinense

One of the spiciest chilies in the world, Naga Morich has a lemon and tropical wood scent. Try it with pan-fried red meat, carpaccio, tartare, and bread

Naga Yellow: Capsicum Chinense

Extremely spicy, sweet, and creamy, with a yellow pepper flavor and notes of straw and hay, Naga Yellow pairs well with pan-fried, roasted, or grilled red meat, aged cheeses, rich sauces, bread, and chocolate

Naga Chocolate: Capsicum Chinense

Extremely spicy, with a creamy cooked pepper flavor and a hint of bitterness, Naga Chocolate is perfect for roasted or grilled red meat, game, and chocolate

Seven Pod: Capsicum Annuum

With an intense and fruity aroma of cocoa butter, Seven Pod, extremely spicy, is the perfect pairing for red meat, game, blue cheeses, and chocolate.

Trinidad Scorpion: Capsicum Chinense

Trinidad Scorpion, with its aggressive and persistent spiciness, has a slightly salty vegetal flavor that pairs well with red meat and game.

Trinidad Scorpion Moruga Yellow: Capsicum Chinense

Immediate spiciness and a fresh, vegetal yellow pepper flavor characterize Trinidad Scorpion Moruga Yellow, which is ideal with roasted or grilled vegetables, red meat, and game.

Carolina Reaper: Capsicum Chinense

With extreme and aromatic spiciness, Carolina Reaper has a fruity taste with notes of chocolate and cinnamon. Try it with grilled meats, game, pizza, pasta, and tomato-based dishes.



Pairing chilies with different foods is an art in continuous evolution. These suggestions are just the starting point; let your creativity guide you to surprising and delicious combinations. Experimenting with Peperita chilies will allow you to discover new dimensions of flavor that will transform every dish into a unique experience.