This grapefruit-sized fruit actually grows on a climbing cactus. Its spongy pulp is white or sometimes pinkish red, sweet and juicy with numerous tiny edible black seeds scattered throughout
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Green Ghost Chile Peppers
Inventory, 8 ct : 0
This item was last sold on : 07/19/13
Fresh Ghost chiles make sporadic appearances throughout the year.
Ghost chile peppers are one of the hottest chiles in the world, registering between 850,000-1,050,000 Scoville units. Green Ghost chiles are picked at an earlier stage of ripening than orange or red ghost peppers.
Ghost chile peppers, also know as Naga Jolokia or Bhut Jolokia, are 2.5 - 3.5 inches in length and 1 - 1.5 inches wide. They are marketed at both green, orange and red stages of ripeness. Each pepper has a long, thin stem and is extremely hot. The chiles have a waxy shine on their skin, which is thin and slightly wrinkled.
The Ghost chile is extremely hot, even the smallest amount can render a dish inedible. Dice chile and add to seafood and coconut curry. Saute with onions and cream, then puree into a sauce and serve of fish or rice. Add ground, dried chile to garam masala, cumin and corriander, cover with vinegar and mix into a paste- then saute and use paste to season curry or rice. Fresh Ghost chile will keep, cool and dry, for up to two weeks.
Ghost chiles are part of regional cuisine throughout the Assam region of India-- they are used in Indian chilies, sauces and to combat stomach ailments.
Ghost peppers, or Naga Bhut Jolokia as it is know locally, originates in the Assam region of northeastern India. They are greenhouse grown in Holland and field grown in Mexico.
Recipes that include Green Ghost Chile Peppers. One is easiest, three is harder.