Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Yellow Scorpion Peppers
Inventory, 8 ct : 4.00
Yellow Scorpion chile peppers have a very similar appearance to their red counterparts. They mature from a light green to a bright yellow. The pods have the same wrinkled exterior, lantern shape and taper to a point bearing the signature ‘stinger’ that earned the pepper its moniker. The Yellow Scorpion chile pepper is a bit larger than the red variety, and measures up to 10 centimeters long and 6 centimeters wide. It has thick walls with a small placenta, to which are attached dozens of small, pale, round seeds. The hot yellow pepper has a citrusy flavor in the beginning, with a spice that slowly intensifies. It was given a Scoville Heat Unit rating of 800,000 with a maximum rating of 1.2 million SHUs. It is not as spicy as the red scorpion pepper.
Yellow Scorpion chile peppers are available in the mid-summer and through the winter months.
The Yellow Scorpion chile pepper is an extremely hot pepper variety, botanically classified as Capsicum chinense. It is also known as the Yellow Trinidad Moruga Scorpion, or simply Yellow Moruga. This spicy pepper variety is sometimes referred to as a CARDI variety, named for the research station where it was bred and developed. As a super-hot chile, it is not for the pepper-eating novice. While it is not as spicy as its parent pepper, the red Moruga scorpion pepper, it still contains high amounts of capsaicin, which can irritate the soft tissues of the mouth, throat and hands.
Yellow Scorpion Chile peppers contain high amounts of vitamin C, almost three times that of oranges. They also contain beta-carotene, the phytonutrient that gives the pepper its yellow hue, which converts to vitamin A in the body. The hot pepper variety contains high levels of capsaicin, the compound responsible for its fiery bite, which has antioxidant, anti-inflammatory and anti-cancer properties.
Yellow Scorpion chile peppers can be used in either fresh or cooked applications. Cooking will minimize the heat, as will removing the seeds. When preparing, use gloves to avoid skin irritation or burning from the capsaicin. Either raw or roasted Yellow Scorpion chile peppers can be pureed into a hot sauce or combined with onions and herbs for a marinade. The peppers can be dried and ground to make a spicy chile powder. Store ripe Yellow Scorpion chile peppers in the refrigerator for up to a week.
Yellow Scorpion chile peppers joined the ranks of other well-known and very spicy peppers developed by the agriculture industry in Trinidad and Tobago. Peppers are an intrinsic part of life in the island country. Every household has their own version of hot sauce, using peppers native to the island.
Yellow Scorpion chile peppers and their red counterparts are native to Trinidad and Tobago, a small island nation off the coast of Venezuela in South America. Both the yellow and red varieties are named for the district where they were bred, Moruga, which is on the southern coast of Trinidad. The production and sale of these pepper seeds is controlled by the Caribbean Agriculture Research and Development Institute (CARDI) in Trinidad. They produce scotch bonnet and West Indies red peppers in addition to the red and Yellow Scorpion and Moruga peppers. Yellow Scorpion chile peppers are rare outside of home gardens and its native Trinidad.