Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Korean Hot Chile Pepper
Inventory, lb : 0
This item was last sold on : 09/03/16
|Black Sheep Produce|
Korean Hot chile peppers are long, thin, red peppers that grow to an average of 5 inches in length. The appearance is similar to that of a cayenne pepper, but slightly thicker. Korean Hot chile peppers are thick-walled and have a crisp texture. The peppers are spicy, with a complex flavor of fruitiness and sweetness. Korean Hot chile peppers average 30,000-50,000 on the Scoville scale.
Korean Hot chile pepper is available year-round with a peak season in the summer.
Korean chili peppers, also known as Gochu in Korean, are a spicy variety of Capsicum annuum. There are at least 20 varieties of Korean chile pepper currently, which include Keumtap and Cheungyang peppers. Koreans are believed to be the largest consumers of chile peppers in the world, and over 1,000 tons of chiles are exported from Korea every year.
Korean Hot chile peppers contain high amounts of vitamin C as well as vitamin B12. The carotene that gives the chile its bright red color also provides beneficial vitamin A. Capsaicin, the compound responsible for the stinging spice in peppers, works as a metabolism booster, a pain reliever and analgesic properties.
In Korea, the most popular use for Korean chile peppers is for making gochugaru, or Korean chili powder. Most families in Korea make their own chile powder. The peppers are rinsed under cool water and dried, the stems are removed and a slit is made down one side of the pepper to remove the seeds. Leaving seeds within the pepper will make the powder spicier. The peppers are either sun dried or dried in a very low temperature oven. Dried peppers are traditionally taken to a local rice mill, or bangatgan, to have it ground to the families preferred size. Korean Hot chile peppers are also chopped and added to 'hot soups', spicy soups with fish or meat, or vegetables. The chiles are used to make a paste that can be transformed into a spicy broth, or used as a marinade or as a dipping sauce. Korean Hot chile peppers can be stored in a plastic bag in the refrigerator for up to a week. Dried peppers will keep up to six months when stored in an airtight container.
Kimchi is a traditional condiment made from cabbage, radish, ginger, garlic and ground Korean Hot chile peppers that is fermented for up to a week. The spicy, fermented cabbage is consumed at almost every meal and provides digestive benefits as well as benefits to the metabolism, protein and important nutrients. After the Seoul Olympics in 1988, the demand for kimchi abroad has increased. At the end of the 20th century, there were 450 kimchi factories in operation. The big month for kimchi making is in November, when enough kimchi is prepared to last throughout the cold winter. At last count, there were at least 187 different types of kimchi, but the most popular in Korea is made with cabbage, radish and Korean Hot chile pepper.
Red chile peppers were first introduced to Korea from Japan in the 1600s. It was Portuguese missionaries that originally brought the peppers to Japan from South America, where they originated. Chile pepper enthusiasts believe that it is the mountainous terrain, water and soil that gives the Korean chile pepper its unique taste. Outside of Korea, fresh peppers can be found at small farmer’s markets or in home gardens. Dried and powdered chile peppers can be found at specialty stores.