Golden Cayenne Chile Peppers
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This item was last sold on : 02/03/17
Golden Cayenne chiles are distinctive from the more common Red Cayenne chile with their golden yellow color and smooth skin. Young Golden Cayenne chiles mature from a green to a golden yellow color and range in size from 4 to 6 inches in length when mature. They have a tapered appearance typical of a chile pepper and are filled with small seeds that retain a lot of the chile’s heat. The level of spiciness depends on the size and color of the chile; the bigger and darker hued chiles are the hottest. The Golden Cayenne chile pepper ranges between 30,000 and 50,000 Scoville units.
Golden Cayenne chile peppers are available through the summer and into the early fall.
The Golden Cayenne chile pepper, botanically named Capsicum annuum var. Golden Cayenne, is a member of the Solanaceae family. Also known as a Yellow Cayenne the Golden Cayenne is a relative of the well-known Red Cayenne chile pepper and offers a similar flavor profile yet with a heightened heat.
Golden Cayenne chiles contain high amounts of Vitamin A and Vitamin C, which are antioxidants that neutralize free radicals and aid in the prevention of cancer. The phytonutrient capsaicin is a strong anti-inflammatory agent and also helps prevent sinus infections.
As with preparing most hot chile peppers, it’s wise to use gloves. Golden Cayenne chiles can be used fresh or dried and ground into a golden powder. For fresh preparations, slicing the chile lengthwise and removing the seeds and inner ribs can tone down the spice. The inner parts of the chile contain capsaicin, which is what gives the chile its spice. Diced Golden Cayenne chiles can be added to salsas, or soups for a bit of heat. Their flavor is favored for use in Southern, Creole and Cajun dishes. They can also be roasted and used to make hot sauces, jellies and relishes. To store keep away from moisture and refrigerate, using within one to two weeks.
The Golden Cayenne variety of Capsicum annuum was developed in the United States. The Cayenne chile originated in South America, more specifically French Guiana, and was called Kian by the Tupi Indians. The name is derived either from the Cayenne River or the coastal capital city, Cayenne. Cayenne chiles were first mentioned by an author who was a passenger on Christopher Columbus’s ship from Chile to Portugal. The man, de Cuneo, spoke of how the Native Americans ate the hot chiles like apples. The Golden Cayenne chiles grow well in hot and even humid summers.
Recipes that include Golden Cayenne Chile Peppers. One is easiest, three is harder.
|Creative Recipe||Yellow Cayenne Pepper Sauce|