For thousands of years, spices have been sought after for their flavor, medicinal qualities, status, and novelty. And while spices no longer inspire the kind of exploration, trade, and wars they did in the 15th Century, researchers are now finding a different kind of value in these substances. Many spices and herbs, from cinnamon to oregano, cumin to turmeric, have high nutritional value and pack an antioxidant punch.
Anaheim peppers are versatile, mild chili peppers that can be used to make chile rellenos; stuffed and baked as you would bell peppers; sliced and sautéed (or roasted) and added to sauces, salsas, rice dishes, or stir-frys; minced fresh and added to salads and soups; or stirred in with sour cream as a topping for baked potatoes, tacos, etc.
Recipe courtesy of Capay Valley Farm Shop
1 pint of Padron Peppers
Extra Virgin Olive Oil (EVOO)
Salt to taste
These spicy chili peppers have a kick to 'em! Serranos are one of the most commonly used peppers in Mexican cuisine. Typically hotter than jalapeños, they are ideal for fresh salsa and guacamole, as they are fleshier than many hot peppers, but they also shine in marinades and chilis.
CAUTION: Serrano seeds add more heat, so keep ’em in if you like things hot!
Courtesy of Capay Valley Farm Shop
Jalapeño Peppers are a hopping hot pepper, but mellow when cooked, making stuffed peppers an awesome summer appetizer. Class recipes wrap the peppers in bacon—dairy and meats complement the spiciness particularly well. Below are some yummy, cheese-based stuffings for baked jalapeños.
Sweet bell pepper, its seeds hail from Italy. Great for roasting. Roast over a grill or gas flame till charred, turning with tongs. Place in plastic bag to "sweat", and then rub off charred skin.
Your salsa couldn't get more authentic unless you had Tito Puente cut the Cubanelle Pepper himself while doing the salsa. These sweet peppers are admired for their thin flesh and used in Puerto Rican cuisine.
Not much carrot here, except in the orange color. This little guy is all pepper - 2,000-5,00 on the Scoville pepper heat test. That's somewhere between an Ancho and Chipotle.
This Italian heirloom pepper, also known as Corno Di Toro has a distinctive twisted shape. It is mild and flavorful & great for sauces.