Guindilla is a hot pepper variety originating from the Basque Country, Spain. These peppers are long, narrow, and have a mild heat level. They're usually pickled in white wine vinegar and used for cocktails such as Bloody Mary, snacks, or appetizers such as pintxos (pinchos).
The skin of guindilla peppers is smooth and shiny, while the color is vibrant green to greenish-yellow. The flavors are mild, bright, and slightly sweet. When pickled, the flavors become tangy and light. Interestingly enough, the pickled guindilla is known as piparra.
Friggitello is a southeastern Italian pepper variety (Capsicum annuum) that's also known as friarielli, puparulill, or sweet Italian peppers. These peppers are elongated and have a conical shape and thin waxy skin. The flesh is pale green and crisp, while the flavors are slightly sweet with a mild heat.
As the pod matures, it turns scarlet red in color. Friggitello peppers are available from late summer through fall, and they're usually sautéed in oil with garlic, basil, and tomatoes. When fresh, these versatile peppers are often used in egg dishes, salads, stews, soups, and casseroles.
Cayenne pepper is a hot pepper that's named after its supposed place of origin, the Cayenne region of French Guiana. Nowadays, these peppers are grown in Mexico, the United States, India, and East Africa. They usually come in the dried and ground version, and the powder is often used in soups, sauces, on pizzas, or over meat and seafood.
Cayennes range from 30,000 to 50,000 Scoville Heat Units, similar to serrano pepper. The majority of hot sauces rely on cayenne for the kick, especially if the sauce contains vinegar. Interestingly, these peppers have been used as medicine for centuries as they have a number of beneficial effects on the cardiovascular system.
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