Learn About the Rocoto Pepper

Rocoto

Clearly intriguing chili plants are rocoto peppers. The South American mountains are where the chili variety is said to have originated. In what is now Peru, the Incas had already bred it there. Less than 10,000 years ago, when agriculture first emerged, Native Americans began to grow chilies, potatoes, corn, and beans. … Read more

Learn About the Peri-Peri Pepper

Peri-Peri

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

Learn About the Bird’s Eye Chili Pepper

Bird’s Eye Chili

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

Learn About the Scotch Bonnet Pepper

Scotch Bonnet

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

Learn About the Habanero Pepper

Habanero

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

Learn About the Ghost Pepper

Ghost Pepper

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

The Komodo Dragon Chili Pepper

Sliced, Chilies, Food Prep

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

The Carolina Reaper Pepper

Capron, II, Pepper

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

What Are The Different Types Of Peppers?

Capsicums, Capsicum

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

The Hot Dragon’s Breath Pepper

Vegetable, Spices, Organic Food

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

What is a Siliment Leaf?

A collection of spices with some bay leaves

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 Guide to Sea Salt

Hd Grey Wallpapers, Rug

The evaporation of saltwater results in the production of sea salt. It is used in cosmetics, cooking, flavoring, and food preservation. Other names for it include bay salt, sun salt, and plain old salt. Sea salt production dates back to prehistoric times, just like mined rock salt. Historical Production of Sea Salt … Read more

The Guide to Black Salt

Sea Salt

Indian salt mines produce black salt, also known as rock salt, Kala namak, or saindhav. The crystals are found in salt mines in Pakistan, Nepal, and the foothills of the Himalayas. Despite being referred to as black, the salt’s crystals’ colors can range from amber to dark brown to black, and when … Read more

The Guide to Himalayan Pink Salt

Ny, Brooklyn, Cooking

Pink Himalayan salt is a variety of salt that is naturally pink in color and is extracted in Pakistan close to the Himalayas. Many people assert that it is rich in minerals and offers fantastic health advantages. These factors contribute to the perception that pink Himalayan salt is much healthier than regular … Read more

The Guide to Pickling Salt

Cooking, Kitchen, Chef

Pickle manufacturing and canning are the main uses for pickling salt. Like table salt, it is sodium chloride, but unlike most brands, it does not have any iodine or anti-caking additives. According to a widely believed urban legend, iodization is what causes pickle brine to turn color. This is untrue, but some … Read more