Introduction The pasilla pepper is often referred to as the “black raisin” of chili peppers due to its dark color and mild fruity undertones. While very spicy peppers like habaneros or ghost peppers typically receive the most attention, some of the world’s most prized peppers are celebrated not for their heat, but for their remarkable…
Introduction The Naga Viper pepper is the pinnacle of contemporary pepper breeding, in contrast to traditional heirloom peppers that developed organically over the ages. It was purposefully created by blending a number of well-known super-hot varietals to produce a pepper with levels of capsaicin that are intolerable to humans. The Naga Viper is still one…
Introduction The Anaheim peppers are more than just a roasting or stuffing spice. When people hear the word “pepper,” their thoughts generally turn to sweltering heat, wet eyes, and emergency gulps of milk. However, not every chili pepper attempts to put your mouth on fire. Some peppers take a subtler approach, combining taste, aroma, sweetness,…
Introduction Cherry peppers are one of those surprisingly straightforward crops that subtly connect plant science with culinary pleasure. Cherry peppers are much more than a decoration, with round, glossy fruits that resemble cherries and a range of flavors from pleasantly sweet to moderately fiery. In a colorful red (or occasionally yellow) package, they represent a…
Introduction Trinidad pepper, which is indigenous to Trinidad and Tobago’s tropical regions, is one of the few chilies that better capture this convergence than the Trinidad Moruga Scorpion. As we discussed in our previous blogs that the world of chili peppers is an intriguing combination of botany, chemistry, culture, and human endurance. It is a…
