Green Cayenne Chile Peppers
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Green Cayenne chile peppers are medium in size, slender and can be somewhat twisted. Fresh Green Cayenne can have a slightly wrinkled skin. Classified, as a hot pepper, Green Cayenne chile peppers are not as hot as in their more mature red form, yet still offer a pungent heat with a fresh grassy, chile pepper flavor. On the Scoville heat scale, Cayenne chiles range in heat from a 7-8 and fall between jalapeno peppers and habanero peppers. When selecting a Green Cayenne chile look for skin that has a waxy appearance and is firm to the touch, giving slightly when pressed.
Green Cayenne peppers are available in spring and summer usually at your local farmers' market.
The Cayenne chile pepper is botanically known as Capsicum annuum and is a member of the Solanaceae family. It is a relative to the bell, habanero and jalapeno peppers. Green Cayenne chile peppers are an immature Cayenne pepper. When left on the plant, or if stored in a dry, dark place, the pepper will continue to ripen and turn red. Cayenne peppers are edible at all stages of maturity and will progressively get spicier throughout the process. Other names for this pepper include Lal Mirch, Sigappu Milagai, Sukhila Lanka, Guinea spice, Cow-Horn pepper, Aleva or Bird pepper.
Green Cayenne chiles are a rich source of A, C, and B vitamins, as well as having high levels of capsaicin. Capsaicin is well known for it’s therapeutic effects as an antioxidant and anti-inflammatory agent.
Fresh Green Cayenne chiles are great addition diced into salads, salsas, soups, dips, relishes and pureed into a simple hot sauce. Green Cayenne chiles can be pickled or cooked to add heat to sauces, soups and stews. Green Cayenne chiles can be incorporated into both savory and sweet dishes. Well known and utilized in Southwestern, Indian, Cajun, and Latin cuisines. Complementary pairings include pineapple, peaches, honey, red onion, lime, lemon, mint, fresh seafood, tomato, garlic, curry spices and cilantro. Fresh Green Cayenne chile peppers can be stored in the refrigerator for a few weeks.
Cayenne chile peppers have been used in natural medicinal treatments for centuries. Cayenne peppers have been touted for their healing characteristics in Ayurveda, Caribbean, European, Japanese, Korean, Mexican, Middle Eastern, Modern (Western), Native American, and South American medicine.
Cayenne peppers are believed to have originated in French Guiana off the northeastern coast of South America and named after the Cayenne river or the city of Cayenne. First used as decoration, the Cayenne chile’s uses expanded into medicinal and culinary areas. European explorers are credited for bringing the chile pepper back to Europe as a substitute for black pepper. Future exploration eventually spread the plant to all continents. Cayenne chiles are now commercially grown in many countries across multiple continents with China, Turkey, Nigeria, Spain and Mexico leading commercial cultivation.
Recipes that include Green Cayenne Chile Peppers. One is easiest, three is harder.
|The Naturopathic Gourmet||Green Cayenne Hot Sauce|
|What Tastes Good||Peach-Pineapple Salsa|
|eCurry||Curried Chicken in Cilantro Chili Pepper Sauce|
|Tigress In a Pickle||Honeyed Green Cayenne Chiles|