Friday, November 13, 2009

Chile pepper pending.

So I harvested almost a dozen serranos from my plant this morning. I finally know what the plant is, I had forgotten what seeds I planted. Now I just have to figure out what to do with them. Probably just going to end up pickling them.

Thanks to the fine folks over at World Spice Merchants for sending my latest order quickly and efficiently. I picked up some Aframomum melegueta aka "Grains of Paradise", Urfa Biber, Poivron Rouge, and another ounce of Bhut Jolokia (my new friend aka "ghost chile").

Here's a quick run down:
  1. The grains of paradise have an outstanding aroma and peculiar flavor. When ground they have a floral, peppery smell with a hint of I don't know what. The taste is a combination of pepper, coriander, and possibly a hint of anise. I'm not 100% sure what I'm going to use this in but I may end up using a pinch here and there for my grains.
  2. Urfa Biber is a Turkish chile that is dark chocolate brown. I got it ground so I don't know what the chiles look like. The stuff looks like freaking tar but has a mellow, mid-range heat and a very mysterious flavor. I know that may sound insane but I tasted the stuff and got a weird sensory image in my head of a bazaar in Instanbul. I think I might have to use this stuff on ribs.
  3. The Poivron Rouge hails from Marrakech and has a similar look and taste to Hungarian Paprika. I plan to have this as an additive to couscous or quiche.

That's all the news I have today folks. Have a good weekend.

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