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.
Sugar Rush Cream Chile Peppers
Inventory, lb : 0
Sugar Rush Cream chile peppers are small pods, averaging 3 to 5 centimeters in length, and generally have a short, round, and blocky shape. The pods may vary considerably in shape due to the variety’s instability and can also appear in pear or bell shapes. The skin is smooth and waxy, ripening from light green to ivory with maturity, and has many creases, folds, and indentations. Underneath the surface, the flesh is semi-thick, crisp, and pale white, encasing a central cavity filled with many small, round, and flat cream-colored seeds. Sugar Rush Cream chile peppers are juicy and crunchy with an intense, fruity, and subtly floral flavor reminiscent of citrus and peach. The pods also contain a moderate level of spice that is delayed and builds gradually in intensity, creating a smooth, warm burn.
Sugar Rush Cream chile peppers are available in the late summer through fall.
Sugar Rush Cream chile peppers, botanically classified as Capsicum baccatum, are a rare variety that belongs to the Solanaceae or nightshade family. The light-colored peppers are a variation of the sugar rush peach chile pepper and were discovered growing naturally in a garden in Wales, Great Britain. Sugar Rush Cream chile peppers are named for their intense sweetness and have a moderate level of heat. The small pods are not commercially produced and are a specialty variety grown in home gardens, favored for their high yields, large plant size, and unique shape and flavor. Though the variety is increasing in popularity for its sweet flavor, the peppers are still in the early stages of stability, which may lead to a wide variation in taste, size, and spice.
Sugar Rush Cream chile peppers are an excellent source of potassium, iron, magnesium, and vitamins A and C. The peppers also contain capsaicin, which is the chemical compound that triggers the brain to feel the sensation of heat or spice. Capsaicin is believed to provide antioxidant, anti-inflammatory, and pain-relieving properties.
Sugar Rush Cream chile peppers are best suited for both raw or cooked applications such as roasting, boiling, or sautéing. The fruity peppers are most popularly incorporated into hot sauces and can be blended into marinades, dressings, and ketchup. They can also be sliced and tossed into green salads, chopped into salsa, used as a topping on pizza, or mixed into pasta dishes. In addition to fresh applications, Sugar Rush Cream chile peppers can be used for poppers, stuffed with cheese, breaded, and baked, or they can be roasted for a smoky flavor and used as a taco or enchilada filling. Sugar Rush Cream chile peppers pair well with meats such as fish, poultry, beef, and pork, mangoes, pineapple, orange, carrots, garlic, onion, avocado, tomatoes, and tomatillos. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a paper or plastic bag in the refrigerator.
Great Britain is generally not regarded as an ideal climate to grow fruity, hot peppers, but Chris Fowler, pepper breeder and creator of the Sugar Rush Cream chile pepper, has developed a pepper haven within the country of Wales. Fowler’s peppers are grown in polytunnels, which are semi-circular tunnels covered in a polythene protective layer. These tunnels create a stable, warm, and semi-humid environment to protect the pepper plants from the cold and harsh climate. Capsicum baccatum species are notoriously difficult to grow, requiring a delicate balance of warm soil and unchanging temperatures, and the plants also mature to be very tall in height, sometimes over one meter, requiring vertical space and staking to be upheld. The polytunnels create an ideal living space for Capsicum baccatum varieties such as the Sugar Rush Cream and are a controllable atmosphere to provide Fowler with preferred breeding conditions.
Sugar Rush Cream chile peppers were discovered in 2014 as a natural variation of the sugar rush peach chile pepper, growing on pepper breeder Chris Fowler’s plant in Wales, Great Britain. Sugar rush peach chile peppers were also a variety that Fowler discovered and stabilized, and he is currently working on stabilizing the Sugar Rush Cream chile pepper for more reliable plants. Today Sugar Rush Cream chile peppers are still grown in Fowler’s garden in Wales, sold through his company Welsh Dragon Chilli, but they are also available through online seed catalogs and breeders for home garden use in Europe, Australia, and the United States.