The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Green Cayenne Chile Peppers
Inventory, 10 lbs : 0
Green cayenne chile peppers are elongated and slender, averaging 10 to 15 centimeters in length and 1 to 5 centimeters in diameter, and have a straight to curved, conical shape that tapers to a pointed tip. The skin is dark green and is waxy, glossy, and smooth. Underneath the surface, the flesh is thin, pale green, and crisp, encasing a central cavity filled with light green to ivory membranes and a few flat and round, cream-colored seeds. Green cayenne chile peppers have a grassy and slightly acidic, green flavor with a pungent heat that is somewhat milder than the mature red cayenne.
Green cayenne chile peppers are available in the late spring through summer.
Green cayenne chile peppers, botanically classified as Capsicum annuum, are elongated, slender pods that belong to the Solanaceae or nightshade family. Considered to be a moderately hot variety, Green cayenne chile peppers are the young, immature version of the well-known red cayenne, ranging 30,000-50,000 SHU on the Scoville scale, and are believed to be slightly milder since they are harvested before the pod can fully develop. Green cayenne chile peppers are mostly grown by home gardeners who cultivate and harvest the peppers at all stages of maturity and are somewhat rare to find in commercial markets. Favored for their mild but pungent heat, Green cayenne chile peppers are primarily utilized in hot sauces, salsas, and stir-fries.
Green cayenne chile peppers are a good source of vitamins A, C, B, and E, potassium, and calcium. The peppers also contain capsaicin, which is a chemical compound that triggers the brain to feel the sensation of heat or spice. The capsaicin content in the green pepper is slightly lower than in its fully mature red state, but capsaicin has been shown to help stimulate the circulatory system and contains anti-inflammatory properties.
Green cayenne chile peppers are best suited for both raw and cooked applications such as stir-frying, sautéing, and boiling. When fresh, Green cayenne chile peppers can be diced and added to salsas, salads, dips, relishes, and hot sauces. They can also be lightly stir-fried with vegetables, chopped and tossed into soups, stews, and curries, used as a topping for tacos, or pickled for extended use as a spicy condiment. Green cayenne chiles can be incorporated into both savory and sweet dishes and are highly used in Southwestern, Indian, Cajun, and Latin cuisines. Green cayenne chile peppers pair well with meats such as poultry, beef, and pork, seafood, green tomatoes, sweet peppers, red onions, garlic, fruits such as mango, pineapple, and peaches, and herbs such as cilantro, mint, and oregano. The peppers will keep 1-2 weeks when loosely stored whole and unwashed in a paper or plastic bag in the refrigerator.
Cayenne chile peppers were used by the ancient Mayans in natural, medicinal applications to treat symptoms associated with pain. The pepper would be ground into a paste or mixed with other ingredients and placed on irritated teeth to reduce inflammation in the gums. The Mayans also believed the cayenne pepper had supernatural healing powers and they would consume the pepper when ill to help counteract symptoms. The peppers would often be stored in sealed jars with liquid, and the liquid was consumed as a spicy concoction that would stimulate the circulatory system.
Green cayenne chile peppers are native to South America, specifically to French Guiana, which is located on the northeast coast, and have been cultivated since ancient times. The pepper was then spread throughout South and Central America and into the Caribbean via trade and immigration, and in the 15th and 16th centuries, it was introduced to Europe and Asia via Spanish and Portuguese explorers. Today Green cayenne chile peppers are grown commercially in Mexico, Japan, Asia, Africa, India and in the United States in New Mexico and Louisiana. Fresh peppers are found in limited availability through specialty grocers, farmers markets, and home gardeners. Green cayenne chile peppers can also be found in hot sauces through online retailers.
Recipes that include Green Cayenne Chile Peppers. One is easiest, three is harder.
|eCurry||Curried Chicken in Cilantro Chili Pepper Sauce|
|Tigress In a Pickle||Honeyed Green Cayenne Chiles|
|What Tastes Good||Peach-Pineapple Salsa|
|The Naturopathic Gourmet||Green Cayenne Hot Sauce|