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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Dried Japanese chile peppers are slender and narrow, measuring approximately five centimeters long with a pointed tip. When dried, their skin develops a rusty orange-red color with a bright sheen. They are often mistaken for Arbol chiles, but are considerably milder on the palate and have meatier flesh. Dried Japanese chile peppers have a distinctive, clean biting taste and a medium heat that lingers on the palate. They measure between 15,000 and 30,000 units on the Scoville Scale.
Seasons/Availability
Dried Japanese chile peppers are typically available year-round.
Current Facts
Dried Japanese chiles are a variety of Capsicum annuum that are also known as Japone, Hontaka, Santaka, Oriental chile pepper or Chinese chile pepper. Some believe the alias, Japones, is derived from the Spanish word for Japanese. It is a versatile chile that is prevalent in Mexican bodegas as well as Indian, Korean and other Asian markets.
Nutritional Value
Dried Japanese chiles contain vitamin iron, thiamine, niacin, magnesium and vitamins A, B and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Applications
Dried Japanese chile peppers may be used in a powdered form similarly to cayenne pepper for small doses of pure heat. They are traditionally a part of Szechwan, Hunan, Thai and other Asian cooking where they compliment flavors such as cilantro, basil, garlic, ginger, sesame and lemongrass. They may be crushed and added whole to stir fry dishes, sauces, relish and chutney. Gently heat the chiles in a neutral oil to release their flavor and aromatize vinaigrettes and marinades.
Ethnic/Cultural Info
Dried Japanese chiles are popular in the crab shacks and dim sum houses throughout Hong Kong. Large bags of the bright red chiles line the outdoor markets in virtually every urban area, where they are a key ingredient in the local Szechuan cuisine.
Geography/History
Though the name may not suggest it, Japanese chile peppers are native to Mexico, specifically from Jalisco and Central Valley. They are used throughout the Latin culture as well as in Southeast Asia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Luce | San Diego CA | 619-275-2094 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Sandbar Sports Grill | Mission Beach CA | 619-276-6700 x304 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| The Go Go Truck | San Diego CA | 401-837-1740 |
| K&L Neighborhood Eateries | San Diego CA | 619-964-3778 |
| Volcano Rabbit | San Diego CA | 619-232-8226 |
Recipe Ideas
Recipes that include Dried Japanese Chile Peppers. One
is
easiest, three is harder.| Melissa's World Variety Produce, Inc. |
|
Chinese Long Bean and Baby Bok Choy Stir-Fry |
