The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Dried Japanese Chile Peppers
Inventory, 5 lbs : 3.40
This item was last sold on : 01/16/18
Dried Japanese chile peppers are slender and narrow, measuring approximately five centimeters long with a pointed tip. When dried, their skin develops a rusty orange-red color with a bright sheen. They are often mistaken for Arbol chiles, but are considerably milder on the palate and have meatier flesh. Dried Japanese chile peppers have a distinctive, clean biting taste and a medium heat that lingers on the palate. They measure between 15,000 and 30,000 units on the Scoville Scale.
Dried Japanese chile peppers are typically available year-round.
Dried Japanese chiles are a variety of Capsicum annuum that are also known as Japone, Hontaka, Santaka, Oriental chile pepper or Chinese chile pepper. Some believe the alias, Japones, is derived from the Spanish word for Japanese. It is a versatile chile that is prevalent in Mexican bodegas as well as Indian, Korean and other Asian markets.
Dried Japanese chiles contain vitamin iron, thiamine, niacin, magnesium and vitamins A, B and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Dried Japanese chile peppers may be used in a powdered form similarly to cayenne pepper for small doses of pure heat. They are traditionally a part of Szechwan, Hunan, Thai and other Asian cooking where they compliment flavors such as cilantro, basil, garlic, ginger, sesame and lemongrass. They may be crushed and added whole to stir fry dishes, sauces, relish and chutney. Gently heat the chiles in a neutral oil to release their flavor and aromatize vinaigrettes and marinades.
Dried Japanese chiles are popular in the crab shacks and dim sum houses throughout Hong Kong. Large bags of the bright red chiles line the outdoor markets in virtually every urban area, where they are a key ingredient in the local Szechuan cuisine.
Though the name may not suggest it, Japanese chile peppers are native to Mexico, specifically from Jalisco and Central Valley. They are used throughout the Latin culture as well as in Southeast Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Local-Pacific Beach||San Diego CA||858-263-7475|
|Bunz a Burger Joint||San Diego CA||619-298-6515|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|WaterBar||San Diego CA||619-308-6500|
|Puesto-La Jolla||La Jolla CA||858-775-2289|
|Miguel's Cocina Coronado||Coronado CA||619-437-4237|
|Luke Holwerda||San Diego CA||616-885-0141|
|Petite Madeline Bakery||Oceanside CA||760-231-7300|
|Eve-Creations Wellness||Encinitas CA||760-230-2560|
Recipes that include Dried Japanese Chile Peppers. One is easiest, three is harder.
|All Recipes.com||Red Menudo|
|Melissa's World Variety Produce, Inc.||Chinese Long Bean and Baby Bok Choy Stir-Fry|
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