Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Scotch Bonnet chile peppers are available year round.
Current Facts
The heat of the chile is actually in the veins or membranes, not in the seeds. If a recipe calls for a seeded chile, remove the membrane as well. If a hotter flavor is desired than the chile available will provide, leave the seeds and membrane intact. The use of a mortar and pestle is a valuable kitchen aid when using fresh or dried chiles. This convenient tool enables the chiles to be pounded into the correct consistency.
Description/Taste
Varying in color from pale green, yellow to yellow-orange, Scotch Bonnet chilies have a deeply inverted rounded apex. The rounded apex folds into a characteristic crimped surface, but may also have smoother pods. About one to one-and-one-half inches in length and two to two-and-one-half inches in diameter, this extremely hot variety offers a fruity smoky flavor. Drying is not recommended as it loses flavor. Scoville units: 9-10 (100,000-300,000)
Nutritional Value
Nutritionally beneficial, chiles are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in fiber. A dietary plus, capsicums contain more vitamin A than any other food plant. Providing an excellent source of vitamin C and the B vitamins, chiles contain significant amounts of iron, niacin, thiamine, magnesium and riboflavin.
Applications
This chile adds a hot flavor to relishes, soups, stews, vegetables, casseroles, dips, meat and poultry dishes. Use sparingly as this chile is definitely hot. To store, place fresh chilies between paper towels or in a paper or plastic bag; refrigerate up to one week. Wash hands with soap and water after handling to prevent irritation to eye, face and skin. Rubber gloves work best.
Ethnic/Cultural Info
Chiles have become the most frequently used condiment and seasoning worldwide, and are considered an important green vegetable in temperate zones. The Portuguese have been credited as being the most responsible for spreading capsicums to the eastern hemisphere, while the Spanish discovered chiles in the western hemisphere. In the Portuguese language, pimenta is used for capsicums and qualifies for various types of chile peppers. "Chile" is not found in the Portuguese dictionary, nor did they use the words capsicum or chilli in their travels. It is thought to have been the Dutch, followed by the English, who most likely used and spread the current capsicum names to the eastern part of the world.
Geography/History
There has been much confusion regarding this chile and other chilies of the species, Capsicum chinense. Also known as Scot's Bonnet, this chile has been thought to be the same as the Habañero, but they are, in fact, two distinctly different peppers, but are closely related. The differing characteristic is the consistent rounded apex and the depressed base of the Scotch Bonnet that distinguishes it from the larger Habañero. Both chilies probably derived from the same Amazonian ancestor brought to the West Indies before Christopher Columbus' arrival. Scotch Bonnets grow in Jamaica, the Caribbean islands and coastal Belize. This chile is a featured ingredient in Jamaican jerk sauce and a favorite for heating up Caribbean curry specialties. In the United States, California and Florida are the major chile producers.
Recipe Ideas
Recipes that include Scotch Bonnets Chile Peppers. One
is easiest, three is harder.
Scotch Bonnet chile peppers are available year round.
Current Facts
The heat of the chile is actually in the veins or membranes, not in the seeds. If a recipe calls for a seeded chile, remove the membrane as well. If a hotter flavor is desired than the chile available will provide, leave the seeds and membrane intact. The use of a mortar and pestle is a valuable kitchen aid when using fresh or dried chiles. This convenient tool enables the chiles to be pounded into the correct consistency.
Description/Taste
Varying in color from pale green, yellow to yellow-orange, Scotch Bonnet chilies have a deeply inverted rounded apex. The rounded apex folds into a characteristic crimped surface, but may also have smoother pods. About one to one-and-one-half inches in length and two to two-and-one-half inches in diameter, this extremely hot variety offers a fruity smoky flavor. Drying is not recommended as it loses flavor. Scoville units: 9-10 (100,000-300,000)
Nutritional Value
Nutritionally beneficial, chiles are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in fiber. A dietary plus, capsicums contain more vitamin A than any other food plant. Providing an excellent source of vitamin C and the B vitamins, chiles contain significant amounts of iron, niacin, thiamine, magnesium and riboflavin.
Applications
This chile adds a hot flavor to relishes, soups, stews, vegetables, casseroles, dips, meat and poultry dishes. Use sparingly as this chile is definitely hot. To store, place fresh chilies between paper towels or in a paper or plastic bag; refrigerate up to one week. Wash hands with soap and water after handling to prevent irritation to eye, face and skin. Rubber gloves work best.
Ethnic/Cultural Info
Chiles have become the most frequently used condiment and seasoning worldwide, and are considered an important green vegetable in temperate zones. The Portuguese have been credited as being the most responsible for spreading capsicums to the eastern hemisphere, while the Spanish discovered chiles in the western hemisphere. In the Portuguese language, pimenta is used for capsicums and qualifies for various types of chile peppers. "Chile" is not found in the Portuguese dictionary, nor did they use the words capsicum or chilli in their travels. It is thought to have been the Dutch, followed by the English, who most likely used and spread the current capsicum names to the eastern part of the world.
Geography/History
There has been much confusion regarding this chile and other chilies of the species, Capsicum chinense. Also known as Scot's Bonnet, this chile has been thought to be the same as the Habañero, but they are, in fact, two distinctly different peppers, but are closely related. The differing characteristic is the consistent rounded apex and the depressed base of the Scotch Bonnet that distinguishes it from the larger Habañero. Both chilies probably derived from the same Amazonian ancestor brought to the West Indies before Christopher Columbus' arrival. Scotch Bonnets grow in Jamaica, the Caribbean islands and coastal Belize. This chile is a featured ingredient in Jamaican jerk sauce and a favorite for heating up Caribbean curry specialties. In the United States, California and Florida are the major chile producers.
Recipe Ideas
Recipes that include Scotch Bonnets Chile Peppers. One
is easiest, three is harder.| Trini Gourmet |
|
Calypso Rice |
| ...And the Eggs |
|
Scotch Bonnet Peppers as a Muse |
