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Links:

- Cooks Thesaurus - Fresh Chile Peppers
  http://www.sonic.net/~alden/Chilefre.html

- Chili Heat Scale
  http://ushotstuff.com/Heat.Scale.htm

- Wikipedia Scoville
  http://en.wikipedia.org/wiki/Scoville

- Chili pepper varieties
  http://www.g6csy.net/chile/var-a.html

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Notes: (mostly just stolen from web sites above)

- aji amarillo = aji escabeche = yellow chile =  yellow peruvian chile
	- heat: 4/5, 30,000 - 50,000 shu
	- most common aji in peru.  the pods are 4 to 5 inches long and
	  a deep orange colour when mature.  the thin-fleshed pods have a
	  fruity flavour with berry and citrus overtones and a searing,
	  clear pungency.

- aji limo rojo
	- heat: 4/5, 50,000 - 60,000 shu
	- the pod is small and measures 2 to 3 inches long by 1 to 1 1/2
	  inches wide.  aji limo has a red and yellow pod colour that
	  ripens into a deep red, yellow, or orange colour. When dried,
	  this aji becomes tapered and wrinkled.  a very hot chili with a
	  sweet, bright pungency.  hails from the same family as the
	  habanero, but it's not as hot.
	- substitutes:
		habaneros
		scotch bonnets

- anaheim = california green chile = long green pepper = chile verde
	- heat: 1/5, 500 - 2,500 shu
	- large, mild chiles are perfect for chiles rellenos.  mexican cooks
	  also like to dice or purée them, and then add them to sauces, soups,
	  and casseroles.  they have a tough skin, but it peels off easily if
	  you first char the chiles over a flame and then steam them in a
	  paper bag for several minutes.  anaheims are available year-round,
	  but they're best in the summer.   when mature and red, an anaheim is
	  called a chile colorado = california red chile.
	- substitutes:
		- new mexico green chile (very similar, but hotter)
		- poblano chile.  sweeter and a bit hotter, but the skin
		  isn't as tough.
		- big jim chile (hotter)
		- canned green chilies (preferably fire-roasted)

- banana pepper = banana chile = sweet banana pepper
	- heat: 1/5
	- easily confused with hotter yellow wax peppers.  sample before using.
	- substitutes:
		- yellow wax (hotter)

- cayenne = finger chili = ginnie pepper = bird pepper
	- heat: 4/5, 30,000 - 50,000 shu
	- one pepper = 1/8 teaspoon ground
	- often used in cajun recipes.  green cayennes appear in the summer,
	  while hotter red cayennes come out in the fall.
	- substitutes:
		- chile de arbol
		- thai pepper
		- habanero
		- jalapeno
		- serrano
		- cascabel
		- pequin
		- tepin
		- holland
		- cherry pepper

- cherry pepper = hot cherry pepper = hungarian cherry pepper =
  bird cherry pepper = creole cherry pepper = wiri-wiri:
	- heat: 2/5
	- along with pepperoncini, this is a good pickling pepper
	- substitutes:
		- cayenne pepper
		- pepperoncini

- chilaca = chile chilaca = pasilla chile pepper
	- heat: 1/5
	- substitutes:
		- poblano pepper

- chile de arbol
	- heat: 3/5, 15,000 - 30,000 shu
	- XXX

- cuaresmeno
	- heat: 2/5
	- substitutes:
		- jalapeno pepper (very similar)
		- serrano pepper

- fresno pepper
	- heat: 3/5
	- similar to jalapeno peppers but with thinner walls.  great in
	  salsas.  green fresnos are available in the summer.  the hotter
	  red ones come out in the fall.
	- substitutes:
		- jalapeno pepper
		- serrano pepper

- guero = chile guero = yellow hot chile = caribe = sante fe grande =
  caloro = goldspike
	- heat: 2/5
	- substitutes:
		- hungarian wax chile peppers
		- fresno pepper
		- jalapeno pepper
		- serrano pepper

- habanero chile
	- heat: 5/5, 100,000 - 350,000 shu
	- extremely hot chiles have a fruity flavor.  best in the summertime.
	- substitutes:
		- scotch bonnet chiles (very close)
		- manzana chile
		- fresh cayenne peppers
		- jalapenos (use twice as many)
		- serrano peppers (use twice as many)

- holland chile = dutch chile
	- heat: 3/5
	- substitutes:
		- fresh cayenne pepper
		- fresno chile

- hontaka pepper = japone = santaka - oriental style chile pepper
	- heat: 5/5, 40,000 - 100,000 shu
	- can be green or red.  native to mexico and widely used in latin
	  american and caribbean cuisine.  extremely popular in japan and
	  china as well.  an important ingredient in sichuan cooking.
	  good for stir fries, salsas, chutneys, infused oils, or added to
	  breads, sauces and relishes.  can also be dry roasted and ground
	  for an extra hot ground pepper. 30-40 in an ounce.
	- substitutes:
		- mirasol chile pepper

- jalapeno pepper
	- heat: 3/5, 2,500 - 8,000 shu
	- have a good amount of heat and rich flavor.  green jalapenos are
	  best in the late summer, while red jalapenos appear in the fall.
	  canned jalapenos aren't as fiery as fresh.
	- substitutes:
		- cuaresmeno (very similar)
		- fresno chile
		- guero chile
		- malagueta (hotter)
		- serrano pepper
		- yellow wax chile pepper
		- fresh cayenne pepper

- malagueta pepper
	- heat: 5/5, 50,000 - 100,000 shu
	- substitutes:
		- jalapeno (not as hot)
		- tabasco sauce

- manzana chile
	- heat: 3/5
	- a habanero relative that is often used in salsas.  it has black seeds.
	- substitutes:
		- habanero pepper
		- scotch bonnet chile

- mirasol pepper
	- heat: 2/5
	- have a distinctive fruity flavor.
	- substitutes:
		- hontaka chili
		- serrano pepper

- new mexico green chile = new mexico chile = new mexico red chile (when mature)
	- heat: 2/5, 4,500 - 5,000 shu
	- large chiles, similar in size to anaheims but hotter.  new mexico
	  green chiles peak in the late summer, while the hotter new mexico
	  red chiles appear in the fall.
	- substitutes:
		- anaheim chile (milder)
		- a combination of anaheim chiles and jalapenos.

- piquant pepper = sport pepper
	- heat: ?/5
	- substitutes:
		- poblano peppers

- poblano pepper (fresh)
	- heat: 1/5, 1,000 - 1,500 shu
	- sometime incorrectly called:
		- ancho chile
		- pasilla pepper
	- mild, large, heart-shaped peppers with very thick walls, which make
	  them great for stuffing.  best in the summer.
	- substitutes:
		- anaheim (like poblanos, these are great for stuffing.  since
		  they have a tougher skin, you may want to char, steam, and
		  peel them first.)
		- bell pepper (for stuffing, milder)
		- canned chile peppers (preferably fire-roasted)
		- serrano pepper (hotter)

- rocotillo
	- heat: 1/5, 1,500 - 2,500 shu
	- substitutes:
		- another small, mild pepper

- rocoto chile
	- heat: 4/5, 100,000 - 200,000 shu
	- hot chiles that look like tiny bell peppers.  have black seeds and
	  an interesting fruity flavor.
	- substitutes:
		- manzana chile (very similar)
		- habanero (similar heat)

- scotch bonnet chile
	- heat: 5/5, 100,000 - 350,000 shu
	- almost indistinguishable from the habanero, except that it's a bit
	  smaller.  popular in the caribbean.
	- substitutes:
		- habanero chile
		- serrano chilies (use twice as many)
		- jalapeno peppers (use twice as many)

- serrano pepper
	- heat: 4/5, 10,000 - 23,000 shu
	- have thin walls.  don't need to be charred, steamed, and peeled.
	- substitutes:
		- jalapeno (not as hot)
		- fresno chile (not as hot) or guero chile (not as hot)

- shishito chile
	- heat: 1/5
	- a very sweet and mild japanese chile.  about two inches long.

- thai chile = bird pepper = thai bird chile = prik chi fa = thai jalapeno
	- heat: 5/5, 50,000 - 100,000 shu
	- substitutes:
		- chile de arbol
		- fresh cayenne pepper
		- jalapeno peppers (not as hot)
		- serrano peppers (not as hot)

- turkish pepper
	- heat: ?/5
	- substitutes:
		- anaheim pepper

- xcatic chile
	- heat: ?/5
	- substitutes:
		- yellow wax pepper
		- guero pepper

- yellow wax pepper = hungarian wax pepper = hot hungarian wax pepper
	- heat: 2/5, 5,000 - 10,000 shu
	- easily confused with milder banana peppers.  sample before using.
	- substitutes:
		- banana pepper (milder)
		- guero

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