Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s of the species ''

Capsicum annuum ''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The spec ...

''. The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500

Scoville heat unit The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville heat units (SHU), based on the concentration of Capsaicin#Capsaicinoids, capsaicinoids, among which capsaicin is the predominan ...

Names

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

, the chili peppers are most often called (), which means "chili pepper". Green ones are called (), and red ones are called ().

Introduction to Korea

Chili peppers, which originated in the Americas, were introduced by Portuguese traders to Korea, via Japan, in the late 16th century. The first mention of chili pepper in Korea is found in '' Collected Essays of Jibong'', an encyclopedia published in 1614. ''

Farm Management Agricultural science (or agriscience for short) is a broad multidisciplinary field of biology that encompasses the parts of exact, natural, economic and social sciences that are used in the practice and understanding of agriculture. Profession ...

'', a book from around 1700, discussed the cultivation methods of chili peppers.

Culinary use

Gochugaru

Gochugaru, also known as Korean chili powder, is chili powder or flakes used in Korean cuisine. The name "gochugaru" derived from Korean ''gochu-garu'' (; ''gochutgaru''), where ''gochu'' () means "chili pepper" and ''garu'' () means "powder". In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to very hot. Traditionally made from sun-dried Korean red chili peppers (called ''taeyang-cho)'', gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers is finer and hotter.

Gallery

File:Korean chilli 3.jpg, Red (ripe) chili peppers File:Korean chilli 2.jpg, Green (unripe) chili peppers File:Go choo.jpg, Harvested green chili peppers File:Korea Tradition with Pepper.jpg, Red chili peppers tied with '' saekki'' (straw ropes) File:Drying Korean chillies.jpg, Dried red chili peppers

References