The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Blue Lake Beans
In the early 1980´s blue lake beans replaced the old fashioned KY (Kentucky) bean as the standard variety sold in super markets in the United States.Florida is the leading producer of green beans in the US.
Dried Pulla Chile Peppers
Inventory, 5 lbs : 3.15
This item was last sold on : 04/14/17
The dried Pulla chile pepper is elongated and slightly curved, averaging between 7 and 10 centimeters in length. Tapering to a blunt point at its tip, the chile is a deep glossy red color with a satiny exterior. The Pulla chile resembles its cousin the Gaujillo, but offers more intense heat. Considered a medium spicy chile, the Pulla has a light fruity flavor with a slight hint of licorice. Its medium-pungent heat is dusty and dry. Scoville units: 6 (5,000-15,000)
Dried Pulla chile peppers are available year-round.
The Pulla chile pepper is sometimes spelled Puya which is the phonetic spelling in English (pronounced POO-yuh). It is known by the same name whether fresh or dried, and is a member of the Capsicum annuum species.
Dried Pulla chile peppers contain vitamin A, B and C, and and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Dried Pulla chile peppers can be used similarly to dried Guajillos, though they will impart more spice into the dish. They may be added directly to a recipe in the dried form or rehydrated by soaking in hot water for 10 minutes. To maximize their flavor, roast for three to four minutes in 250-degree oven or toast in a dry cast iron skillet. They add a sharp high note of spice to stews, soups, dips, chutneys, casseroles, cooked vegetables, and as a seasoning for salsas, sauces and marinades.
The Pulla chile has been the hot topic of a debate among chile experts in deciding whether it is a form of the Guajillo, Mirasol or Arbol chile. The most widely accepted theory is that it is a descendant of the Guajillo. Pulla chiles thrive in the Central Valley of Mexico, the Mexico City region.
Restaurants currently purchasing this product as an ingredient for their menu.
|Uptown Tavern||San Diego CA||619-847-4688|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
Recipes that include Dried Pulla Chile Peppers. One is easiest, three is harder.
|Foodily||Anticuchos (grilled Beef Heart)|
|Weird Combinations||Southwest inspired homemade empanadas|
|Keep It Simple Foods||White Bean and Onion Soup with Pulla Chili Oil Croutons|