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Jamaican Yellow Mushroom Chile Pepper
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|Loo Loo Farms|
Jamaican Yellow Mushroom chile peppers are small, flattened pods, averaging five centimeters in length and three centimeters in diameter, and have a round shape with a wrinkled and gnarled appearance. The skin is crinkled, waxy, and shiny, ripening from green to yellow when mature. Underneath the surface, the flesh is crisp and pale yellow, encasing a small cavity filled with round and flat, cream-colored seeds. Jamaican Yellow Mushroom chile peppers have an aroma similar to that of a bell pepper, with a fruity, citrus-forward flavor mixed with intense spice.
Jamaican Yellow Mushroom chile peppers are available in the summer through fall.
Jamaican Yellow Mushroom chile peppers are botanically a part of the Capsicum genus and are uniquely shaped, fiery pods that belong to the Solanaceae or nightshade family. There is some confusion as to the scientific nomenclature for Jamaican Yellow Mushroom chile peppers, as select experts classify it as Capsicum annuum while other experts label it Capsicum chinense. Despite its debated classification, Jamaican Yellow Mushroom chile peppers are a very spicy variety, ranging 100,000-200,000 SHU on the Scoville scale, which is comparable to the habanero pepper. Also known as Yellow Squash and Jamaican Hot Yellow peppers, Jamaican Yellow Mushroom chile peppers earned their common name from their flat shape, similar to the cap of a button mushroom or pattypan squash. Jamaican Yellow Mushroom chile peppers are primarily used to flavor hot sauces in the Caribbean.
Jamaican Yellow Mushroom chile peppers are an excellent source of vitamins C and A, which are antioxidants that protect the body from environmental aggressors by boosting the immune system and contain essential minerals like potassium and magnesium. The peppers also provide a very high amount of the chemical compound known as capsaicin, which triggers pain receptors in our body to feel the sensation of burning. Capsaicin has been shown to have anti-inflammatory properties and causes the body to release endorphins to counteract the perceived pain.
Jamaican Yellow Mushroom chile peppers are best suited for both raw and cooked applications such as simmering, roasting, and stuffing. The peppers can be used whole, with the seeds and ribs intact for maximum spice, or the seeds and ribs can be removed to create a less spicy variation. It is important to note that gloves should be worn when handling the seeds and inner portions of the Jamaican Yellow Mushroom pepper. This will protect the hands from capsaicin, which is the oil that can irritate the skin, eyes, nose, and throat. Jamaican Yellow Mushroom chile peppers can be chopped into salsas and relishes, or they can be cooked into hot sauces. The peppers can also be diced and added to soups, stews, and chilis, roasted with cooked meats, stuffed and baked, or pickled for extended use. Jamaican Yellow Mushroom chile peppers pair well with mushrooms, bell peppers, carrots, onions, garlic, meats such as turkey, fish, pork, and poultry, avocado, coconut, jackfruit, guava, chickpeas, plantains, and rice. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a plastic bag in the refrigerator.
Jamaican Yellow Mushroom chile peppers are predominately used in the Caribbean, especially in Jamaica, to make hot sauce and jerk seasoning. Jamaican cooking has evolved from a blend of indigenous, European, and African cuisines and is heavily focused on spices and flavoring. Jerk cooking is a method created in Jamaica that flavors meats with mixes of peppers, herbs, and spices such as allspice, cinnamon, nutmeg, and black pepper. Meats such as fish, pork, and poultry are traditionally rubbed in these mixtures and are smoked over fires to develop a sweet, spicy, and smoky flavor. Though habaneros and scotch bonnet peppers are the main varieties of peppers used in these spice mixes, Jamaican Yellow Mushroom chile peppers are used when available and are a substitute for a fruity variation.
Jamaican Yellow Mushroom chile peppers are descendants of peppers that were transported from Central and South America into the Caribbean via migrating indigenous peoples during ancient times. The peppers were then spread to Europe and Asia via Spanish and Portuguese explorers through trade, and they were also brought to the United States through immigration. Today Jamaican Yellow Mushroom chile peppers are not commercially grown and are mainly cultivated through home gardens and specialty farms in the Caribbean, United States, and Europe.