Chilis and Peppers - Hot and MildEarthy Delights and Coozemans
Chili's cross many ethnic and regional boundaries. Their flavor adds enormously and for those that are hot, the heat can be addictive.
Cayenne. One of the most commonly utilized hot peppers, the cayenne can be used fresh but is generally found in powder form. These bright and vibrant fresh specimens are great in just about in type of cuisine and with any meat or vegetable. Not Currently Available
Ghost Chile - Fresh. One of the world's hottest chiles, Ghost chiles are also known as Bhut Jolokia and Naja Jolokia. Their small size is not to be underestimated. Registering between 850,000-1,050,000 Scoville units the Ghost are just shy of the Trinidad Scorpion which comes in at 2,000,000. Talk about hot stuff! Out of Season
Italian Peppers. Italian peppers are long, thin walled and wrinkled in appearance. Their mild flavor makes them versatile and user friendly. Stuff them, fry them, put them on pizza or into pasta, you name it. Not Hot. Not Currently Available
Shishito Pepper. Great appetizer and side ! Shishito Peppers are not hot. They're used often in Japanese cooking, but have also gained popularity in other cuisines. Can be used as a substitute for Padron peppers although Padron typically have more heat. They are small, green, wrinkly peppers. Try coating with a lite batter and deep frying for a unique snack! Linda has a technique with the peppers that is truly outstanding for an appetizer. Simplest to just sauté in olive or seseme oil (or seal salt and lemon juice) and serve.
Thai Chile Green. Available most of the year from the USA and Mexico. These little firecrackers are extremely hot with a fast, clean, clear and lasting explosion of heat! A bit more acidic than some other varieties of chilies, they are a wonderful addition to Asian dishes. Approximately 140-150 chilies per pound.