The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
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.
Green Chile Peppers
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Green chile peppers are long and slender, with a calyx that cups the end like a cap. The peppers are generally 4 1/2 to 5 1/2 inches in length and up to a half inch wide. The skin is glossy and can range from a light green to a dark olive color. Some varieties are slightly larger, though they all taper to a thin point. Green chile peppers have a Scoville rating of 20,000 to 50,000 units. The Indian chile peppers have an intense heat that hits right away with a sharp bite, and then quickly fades. The flavor is earthy and a bit smoky. A little spice goes a long way with Green chile peppers; they are quite pungent.
Green chile peppers are available year-round in India, Malaysia, Thailand, Indonesia and other Asian countries.
Green chile peppers are widely used in Indian cuisine, where chiles are more widely consumed than anywhere else on earth. Green chile peppers are a variety of Capsicum annuum, originally native to South and Central America. Three pepper varieties most commonly seen in India, and sold as “Green chiles,” Santaka, Hontaka and Takanotsume, but most often Jwala chile peppers. Jwala means ‘volcano’ in Hindi.
Green chile peppers are high in both vitamins A and C. Green chile peppers contain capsaicin, which is the compound responsible for the spice and subsequent burning sensation in the mouth and throat. Capsaicin is an anti-inflammatory and antioxidant, and has been studied for its cancer-fighting properties.
Green chile peppers are ubiquitous with Indian cuisine. Served whole, sliced, chopped or crushed with a mortar and pestle, Green chiles are a part of most Indian meals. They are blended with other spices, onions, and tomatoes in base recipes such as hara Masala, and mixed with cumin seeds, chili powder and oil of asafetida for Tadka. Indian Bhuna, also referred to as the cooking starter, is a base for many curry recipes and includes Green chile peppers, garlic and ginger along with the chef’s choice of seasonings. Whole Green chile peppers are slit down one side, leaving the other intact for ‘split Green chiles’ which are then fried and served with pakodas (crispy fritters) or vadas (battered and fried potato balls), a popular street food in India. The Green chiles are also used in more traditional dishes like tikka masala and vindaloo. Store Green chile peppers loosely in a bag, in the refrigerator for up to two weeks.
A mid-2015 Federal ban on chile pepper imports to the United States because of an infestation of Mediterranean fruit flies. This caused problems for Indian restaurants and home cooks alike, who had to substitute chiles with less spice and flavor. Restaurant owners in New York City complained about spiceless Indian food and unimpressed customers.
Chile peppers arrived in India in the late 16th century, with Portuguese explorers who set up a trading post in the western city of Goa. Today, India is one of the largest producers of Green chile peppers. In Hindi, chiles are called “mirch.” Jwala chile peppers are primarily grown in Gujarat, on the northwest coast of India. Green chile peppers are one of the most important and economically essential crops in India.
Someone spotted Green Chile Peppers using the Specialty Produce app for iPhone and Android.
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Walmart on Marsh and Frankford in Dallas, TX
Near Addison, Texas, United States
About 378 days ago, 11/04/16