The African bird’s eye chili, also known as the peri-peri pepper. Right, so that would be African. Yes, but in an indirect manner. Its metaphorical roots go all the way back to South America, which is where the first chilies were ever grown. The chili in Africa may have been an adopted … Read more
Thai chili or bird’s eye chili is a type of chili pepper that belongs to the Capsicum annuum family and is indigenous to Mexico. If there are different kinds of grain, there are also different kinds of pepper. One of which is the Bird’s eye pepper. It is widely used in many … Read more
Although they frequently appear in other Caribbean recipes, Scotch bonnets are primarily used in Maldivian, West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, Martinican, Guadeloupean, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian, and Cayman cuisines and pepper sauces. Additionally, Caribbean-inspired dishes including rice and beans, rondón, saus, beef patties, and … Read more
A spicily hot kind of chile is the habanero. Green unripe habaneros change color as they ripen. Orange and red are the most typical color variations, however other hues of the fruit include white, brown, yellow, green, and purple. A ripe habanero typically measures 34 to 2 inches long, or 2 to … Read more
The Ghost Pepper is an interspecific hybrid chili pepper grown in Northeast India. It is also known as Bhut Jolokia, which literally translates to “Bhut pepper” in Assamese. It is a cross between Capsicum frutescens and Capsicum chinense. If there are different types of salt, of course, peppers have different kinds also. … Read more
At over 1.4 million Scoville heat units, the Komodo Dragon is said to be one of the world’s spiciest chili peppers. The pepper went on sale in Tesco stores in 2015 after being introduced. Eleanor Mansell, who purchases chili peppers for Tesco, noted that the pepper is renowned for having a “delayed … Read more
A variety of the Capsicum chinense plant is called the Carolina Reaper. The pepper, which was created by American breeder Ed Currie, is red, gnarled, has a rough texture, and has a short, pointed tail. It surpassed the Trinidad Scorpion “Butch T” for the title of hottest chili pepper in the world … Read more
More than 30 species of flowering plants of the nightshade family (Solanaceae) belong to the pepper genus Capsicum, some of which are widely farmed for their palatable, frequently peppery fruits. The genus includes all the different varieties of fleshy-fruited peppers, such as the mild bell peppers that are consumed as vegetables and … Read more
According to formal testing, the chili pepper cultivar known as Dragon’s Breath has a Scoville rating of 2.48 million. If true, this would make it the second-hottest chili ever recorded, behind Pepper X, which Guinness World Records had yet to confirm as of 2021. The Carolina Reaper is ranked as the hottest … Read more
The term ‘siliment leaves’ may not be very well known. This is because they’re another, uncommon term for West Indian bay leaves (also known as pimenta racemosa). They’re often used in Caribbean cuisine and are usually more fragrant than the Turkish, California, Indian, or Indonesian version of bay leaves. Even those who … Read more
The magnolia tree has large flowers with a creamish white color and a fragrance that’s both citrusy and floral. They sometimes have a pinkish or purplish tinge on the outer petals. There are several kinds of magnolia flowers, and not all of them are edible. In the South of America, these flowers … Read more