Produce Briefs...
Mangosteen
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.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Seasons/Availability
Dried Pulla chile peppers are typically available year round.
Description/Taste
Deep red and translucent, the dried pulla (also known as "puya"), pronounced POO-yuh, is elongated and slightly curved. Tapering to a point and about three to four inches in length, its thin flesh has a light fruity flavor with a slight hint of licorice. Its medium-pungent heat is dusty, dry and quite intense. Scoville units: 6 (5,000-15,000)
Nutritional Value
Dried pullas contain vitamin A, C, the B vitamins 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.
Applications
May be added directly to a recipe or rehydrated by soaking in hot water for 10 minutes. For more flavor, roast for three to four minutes in 250-degree oven. Delicious in stews, soups, dips, chutneys, casseroles, cooked vegetables, and as a seasoning for salsas and sauces. Give warmth to meat and poultry dishes with this dried chile. Add flavor to breakfast burritos, tortilla soup and to fish entrees.
Geography/History
This chile has been the hot topic of a heated debate among chile experts in deciding whether the pulla chile is a form of the guajillo, mirasol or de arbol chile. It is widely believed that the dried pulla chile derives from the small broths of a Chilaca before they reach maturity. Pulla chiles thrive in the Central Valley of Mexico, the Mexico City region.
Recipe Ideas
Recipes that include Dried Pulla Chile Peppers. One
is easiest, three is harder.
