Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Dried Ghost Peppers
Inventory, lb : 3.00
This item was last sold on : 10/13/17
Dried Ghost chiles, like several "hot" chile pepper varieties, disguise their heat inconspicuously in a small pod. The dried chile pod is a rusty red color with a shriveled and grooved exterior. The once succulent skin becomes hallowed and brittle with a satin finish. Dried Ghost chiles are harvested at their ripe red stage of maturity when their heat levels are at their peak. The flesh bears dozens of nearly inedible seeds (one seed can contain levels of heat that can produce sustained intense pain sensations in the mouth for up to 30 minutes). The pod's membrane also contains high levels of heat, which negates the assumption that removing the seeds eliminates the heat. The differentiation between dried Ghost chiles and fresh Ghost chiles is that age will give the chile more complex flavor notes. Dried Ghost chiles are not merely hot, rather they have a greater aromatic complexity than their fresh counterpart. They also impart rich elements of smoke, piquant bitterness and a savory sweetness absent from the fresh chile.
Dried Ghost chile peppers are available year-round.
Ghost chile peppers are also known as bhut Jolokia, Bih Jolokia, Naga Jolokia, Naga Morich and Raja Mirchi. They are a member of the Capsicim annuum species. Ghost peppers were first tested for their heat level in the year 2000. They are one of the hottest peppers in the world, registering between 850,000-1,050,000 Scoville units. The heat levels in Ghost chile peppers are due to the volatile compound capsaicin, which gives all chile peppers their aromas and is solely responsible for the burning sensation associated with the chile's pulp and seeds. Contrary to common belief though, capsaicin has no chemical effects on the taste buds, rather they provoke a neurological effect on the brain.
Ghost chile peppers are rich in fiber, low in calories and contain nutrients such as potassium and vitamins A and C.
The Ghost chile pepper's heat level should never be underestimated as even the smallest amount can render a dish inedible. It is best used very sparingly in addition to several other ingredients in any culinary preparation. Small doses of dried Ghost chiles can be treated as a flavor enhancer and may used similarly to cayenne. Citrus can cut the heat of the chile and should be considered almost an absolute when contributing Ghost peppers to any dish, fresh or cooked. The capsaicin in Dried ghost chiles is soluble in fatty and sugary substances and thus pairs well with rich meats, dairy and high fat oils and nuts. Other complimentary flavors include, cinnamon, ginger, coriander, apricots, peaches, bananas, malted barley, citrus, cocoa, coconut, sugar, basil and vanilla. Alcohol calms the heat of capsaicin up to 14%. Therefore it should be noted that dried Ghost chiles make an incredible pairing element with wines such as Reisling, Sauternes and Tempranillo.
Ghost chile peppers are part of regional cuisine throughout the Assam region of India. They are used in Indian chile sauces and stews. They are even eaten alone, paradoxically, used to tame the summer heat. They are also used in smoke bombs and smeared on fences in paste form to keep wild elephants at a distance from farm land.
Ghost chile peppers were first discovered in a remote area within the Assam region of northeastern India. The extreme temperatures (up to 130° F) of the region and the highly humid environment contribute to the escalating heat levels of Ghost peppers. If the same pepper were to be grown in less hot and more arid regions its heat level would reduce significantly, creating a chile with far less impact than what the Ghost pepper has become known for. The peppers grow prolifically in Bangladesh, Sri Lanka, and the northeastern regions of India: Assam, Nagaland, and Manipur.
Restaurants currently purchasing this product as an ingredient for their menu.
|Under Belly-Little Italy Kitchen||San Diego CA||619-269-4626|
|Rabbit Hole||San Diego CA||619-255-4653|
|Bitchin' Sauce 1||Carlsbad CA||206-214-8352|
Recipes that include Dried Ghost Peppers. One is easiest, three is harder.
|Sippity Sup||Flatiron Steak Sandwich With Cucumber, Ginger Relish & Ghost Chili Aioli|
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Near San Diego, California, United States
About 167 days ago, 5/04/17
Spotter's comments : They're back!