Ground Cayenne
peppers come in many different strengths. Store-brand cayenne
is usually pretty darn tame. Cayenne goes well in Asian and
Indian, as well as New World cuisine.
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We are constantly adding to our inventory, and can get crushed
and/or whole dried pods for many of these peppers. We
have been focusing on powdered
chilis so far, as they can be added to a recipe
in exactly-measured and cautious amounts, as desired.
We have a pretty darn good selection of chili
peppers, especially since we're in Connecticut.
There are zillions of kinds of chili
peppers Out There; we are presenting for your amusement
and delectation some of the best-known and a few unusual
ones that we've stumbled across in our peregrinations.
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We can get quite a variety of other peppers, but these are what we have on hand.
If you don't see what you're looking for, please contact us.
Ground peppers
are packed in 45-ml glass hexagonal jars while crushed
peppers are in 110-ml glass hexagonal jars and whole
dried pods are in re-sealable plastic bags.
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Please note that the Scovill Heat Unit measures are given for each pepper.
OK, since you ask, the Scovill Heat Unit range was established to measure
the heat of the peppers. Bell peppers, which are not hot at all, rate 0 HU
on the Scovill scale. Pure capsaicin, the compound which makes peppers hot,
weighs in at 1 million HU.
The hottest peppers we can get fall in the 200-300K HU range, which is hotter
than most humans can bear.
Peppers rating 5K HU and under are relatively tame, and are primarily considered
as "flavor" peppers. When you get to the 10K-40K range, things get a bit zippier.
Over 60K HU is hot, to put it mildly. When you hit 100K HU, the peppers are
decidedly thermonuclear.
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If you do happen to get a sudden surprise by unexpectedly biting into a really
hot pepper or a pepper seed, take a quick sip of milk and roll it around in your
mouth to put out the inferno. Yoghurt and cottage cheese work just as well.
Don't try to quench a chili mouth-fire with water, it won't work.
If you care for Greek
items, you might be interested in trying our
"
Opa! Greek Lamb Seasoning"
in Blend form.
which is described as:
You can dust it on lamb chops, sprinkle it on salads, or use it to make croutons for salad. These beat store croutons all hollow!
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