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Alma Paprika Chile Peppers
Inventory, lb : 0
Alma paprika peppers are small, heart-shaped, and a creamy ivory color when just ripe. Alma paprika peppers change color as they mature, from ivory to orange and then to a bright, shiny red. The pepper measures 3 to 4 inches long and about 2 to 3 inches wide. Alma paprika peppers are thick-walled with a sweet and succulent flesh when young and white. As the pepper matures and changes colors, the spiciness develops and when fully mature and red, the Alma paprika pepper boasts a Scoville rating of 1000-2000.
White Alma paprika peppers are available in the summer months.
The Alma paprika pepper, a pimento-type pepper, is an heirloom variety known best for drying and grinding. It is also commonly known as the Sweet Apple paprika pepper; the name ‘Alma’ in Hungarian means “apple.” Botanically, the sweet yet slightly spicy peppers are classified as Capsicum annuum ‘Alma Paprika’. The term ‘paprika’ is synonymous with the Spanish word ‘pimento’ or the English ‘cherry pepper.’ Paprika is also the name for the spice made from dried and ground peppers, most often using pimento varieties. Fresh pimento, or paprika, peppers have yet to gain popularity as a fresh market pepper and are most often grown for grinding into spice.
Alma paprika peppers, like other pimento peppers, contain vitamins A and C, folate, and high amounts of vitamin K. The creamy white immature Alma paprika peppers, don’t contain nearly the amount of vitamin A as the fully mature, red peppers.
Alma paprika peppers can be used fresh or they can be dried and ground to make a slightly sweeter paprika spice. Stuff Alma paprika peppers with mozzarella cheese and prosciutto, for a traditional hors d’oeuvre. The bite-sized peppers can be added whole to anti-pasta salads or deseeded and sliced in green salads. The cream-colored peppers can be roasted to enhance the flavor and soften the pepper. Use Alma paprika peppers in place of red peppers for pimento cheese, the popular Southern American spread and dip. Alma paprika peppers can be stored for up to a week in the refrigerator when loosely wrapped in plastic. The peppers can also be preserved in a vinegar brine and canned.
The spice commonly known as ‘paprika’ is made from dried, ground pimento peppers, namely the Alma paprika pepper. Paprika is predominantly made in Spain, Hungary, California and South America. Hungarian paprika is considered to be the best in the world. In Hungary, paprika is a staple in the kitchen and is an essential ingredient in the traditional Hungarian goulash, or gulyás, as well as pörkölt, a meat stew, and paprikás, which translates to chicken with paprika.
Capsicum annuum peppers are native to Central and South America, and the Caribbean. It was Christopher Columbus who brought peppers back to Spain after visiting the New World. From Spain, different varieties of sweet, chile and bell peppers were introduced to the rest of Europe, India, and Asia. The Alma paprika pepper is an open-pollinated, Hungarian heirloom variety. The availability of creamy white Alma paprika peppers is limited to select farmer’s markets and are typically seen at the beginning of the season.