Produce Briefs...
Wasabi
Wasabi is a perennial and a member of the Cruciferae family. It is grown mainly for its underground rhizome (tuber) which produces branch-less, edible leaves above ground. A mature wasabi root is firm, cylindrical, brown and green-skinned and tapered.
Green Shishito Chile Peppers
Japanese peppers are mildly spicy and most often prepared cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt.
Grower
Fresh Ghost peppers make sporadic appearances throughout the year. They are greenhouse grown in Holland and field grown in Mexico. They also may appear at farmers markets in-season.
Ghost chile peppers are one of the hottest peppers in the world, registering between 850,000-1,050,000 Scoville units. Green Ghost peppers 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 peppers have a waxy shine on their skin, which is thin and slightly wrinkled.
The ghost chile pepper 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 peppers 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.
Recipe Ideas
Recipes that include Green Ghost Chile Peppers. One
is easiest, three is harder.
| Frieda's Inc. | Homepage |
Seasons/Availability
Fresh Ghost peppers make sporadic appearances throughout the year. They are greenhouse grown in Holland and field grown in Mexico. They also may appear at farmers markets in-season.
Current Facts
Ghost chile peppers are one of the hottest peppers in the world, registering between 850,000-1,050,000 Scoville units. Green Ghost peppers are picked at an earlier stage of ripening than orange or red ghost peppers.
Description/Taste
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 peppers have a waxy shine on their skin, which is thin and slightly wrinkled.
Applications
The ghost chile pepper 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.
Ethnic/Cultural Info
Ghost peppers are part of regional cuisine throughout the Assam region of India-- they are used in Indian chilies, sauces and to combat stomach ailments.
Geography/History
Ghost peppers, or naga bhut jolokia as it is know locally, originates in the Assam region of northeastern India.
Recipe Ideas
Recipes that include Green Ghost Chile Peppers. One
is easiest, three is harder.
