Capanelli Chile Peppers
Inventory, 10 lbs : 0
Described as consistently inconsistent, the color of this fancy little chile pepper varies from green to orange to deep red. Measuring about two to two-and-one-half inches in diameter and one-and-one-half to two-and-one-half inches in length, the shape of this ornamental-looking pepper varies as well. From the very same plant, its heat may be mildly sweet or deliver a surprising hot sting. Ripe capanelli peppers have a tendency to wrinkle and shrink. Scoville units: 1-8 (100-50,000)
Look for capanelli chilies from early June to late October. With weather conditions permitting, this pepper's season may stretch into November.
Perennial subshrubs, peppers are a part of the large nightshade family and are closely related to tomatoes, potatoes, eggplants and tobacco. They are not, however, related to black pepper, which is of the genus Piper nigrum. The genus Capsicum includes all peppers, from the mildest bell to the hottest habanero. Twenty-three species of Capsicum are currently identified, but pepper experts continue to argue and disagree about that number.
Testing first for degree of pungency, add this chili's sweet or intensely sassy heat and attractive color to salsas, sauces, dips, relishes, appetizers, steamed vegetable medleys and fruit chutneys. A staple in Indian cuisine, chutney combines fruit with sweet and hot chilies and may be made with many different fruits and vegetables. Cranberries, carrots and red bell peppers are especially compatible. Blend chile varieties to create a different complex flavor in a variety of savory foods. Add its pizzazz to hors d'oeuvre trays. Use as decorative garnish. To store, wrap unwashed fresh chilies in a plastic or paper bag, or between paper towels; refrigerate. Always wash hands with soap and water after handling. Kitchen gloves work best to protect against the burning effects of hot chilies. To soothe the mouth and throat, eat starchy foods such as rice and potatoes. Other "chile burn" remedies include dairy products such as yogurt, sour cream or milk.
A very old variety, the actual origin of the capanelli chile pepper is uncertain and inconclusive. Some researchers believe it may be a member of the Jamaican hot pepper family and a possible cross between the Scotch Bonnet or Rocotillo pepper, a South American chile. The seeds of these particular capanelli peppers have been introduced into the United States via Italy. Loving the ideal California climate, these little peppers thrive in North San Diego County near the city of San Marcos.