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Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
The dried Pulla chile pepper is elongated and slightly curved, averaging between 7 and 10 centimeters in length. Tapering to a blunt point at its tip, the chile is a deep glossy red color with a satiny exterior. The Pulla chile resembles its cousin the Gaujillo, but offers more intense heat. Considered a medium spicy chile, the Pulla has a light fruity flavor with a slight hint of licorice. Its medium-pungent heat is dusty and dry. Scoville units: 6 (5,000-15,000)
Seasons/Availability
Dried Pulla chile peppers are available year-round.
Current Facts
The Pulla chile pepper is sometimes spelled Puya which is the phonetic spelling in English (pronounced POO-yuh). It is known by the same name whether fresh or dried, and is a member of the Capsicum annuum species.
Nutritional Value
Dried Pulla chile peppers contain vitamin A, B and C, and and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Applications
Dried Pulla chile peppers can be used similarly to dried Guajillos, though they will impart more spice into the dish. They may be added directly to a recipe in the dried form or rehydrated by soaking in hot water for 10 minutes. To maximize their flavor, roast for three to four minutes in 250-degree oven or toast in a dry cast iron skillet. They add a sharp high note of spice to stews, soups, dips, chutneys, casseroles, cooked vegetables, and as a seasoning for salsas, sauces and marinades.
Geography/History
The Pulla chile has been the hot topic of a debate among chile experts in deciding whether it is a form of the Guajillo, Mirasol or Arbol chile. The most widely accepted theory is that it is a descendant of the Guajillo. Pulla chiles thrive in the Central Valley of Mexico, the Mexico City region.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Ballast Point Brewing - Miramar Brewery | San Diego CA | 858-790-6900 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
Recipe Ideas
Recipes that include Dried Pulla Chile Peppers. One
is
easiest, three is harder.| Weird Combinations |
|
Southwest inspired homemade empanadas |
| Keep It Simple Foods |
|
White Bean and Onion Soup with Pulla Chili Oil Croutons |
