Alopinoa

What are Alopinos? Find out here! We will introduce you to the Mexican pepper plant and how it differs from chili, jalapeños & Co. – and also show you what you can cook with alopinos.

Worth knowing about Alopinos

Alopinos are one of the lesser-known representatives of the paprika family in this country. Just as the difference between hot peppers and chili is in size and taste, so can alopinos and jalapeños be told apart. Like peppers, alopinos are large enough to be stuffed, but slightly narrower. They are slightly thicker than chillies and thinner than sweet peppers. They are therefore similar to jalapeños in terms of appearance, but also in terms of the degree of spiciness. How hot alopinos are can be seen from the degree of hotness itself: the pod reaches around 5000 to 8000 units on the Scoville scale. The higher capsaicin content is responsible for this. If you are not used to the pungent taste of alopinos and similar pepper plants, you should approach them carefully.

Purchasing and storage

Alopinos are rarely found in the produce section of supermarkets, you’re more likely to find them in delicatessens or markets. When buying, make sure that the red or green skin does not have any wrinkled or soft spots. At home, it is best to store the pods in the fridge, where they will stay fresh for about two weeks.

Kitchen tips for Alopinos

When used in the kitchen, spicy dishes are of course the domain of Alopinos. They can be used as an alternative to the smaller relatives for chili recipes. Popular dishes from the Tex-Mex world such as chilli con carne, rice pans, tacos or Mexican-style chicken fajita can be seasoned wonderfully and authentically with the spicy nightshade plant. But lovers of Italian cuisine also like to eat Alopinos on pizza, giving the classic a fiery note. Are you the sharpness