Herbs & Spices

Ghost Chile Powder

Use extreme caution when handling this powder, as inhalation of the slightest amount will be painful. The Bhut Jolokia, or Ghost Chile (Capsicum chinense), is the hottest chile pepper in the world. Also known as the Naga Jolokia and Bih Jolokia, or poison chile pepper, it has been measured at up to 1,041,427 Scoville units. Similar looking to Habanero peppers, they have a rugged skin. When ripe, they range from orange to red and are 60 mm to 85 mm long and up to 30 mm wide.


Grains of Paradise

Grains of Paradise are related to Cardamom, which is related to Ginger. These grains have a hot peppery taste and are often used in Moroccan dishes. Primarily from the coast of West Africa, Grains of Paradise are also known as Guinea or Melegueta Pepper. The seeds are a red-brown, chestnut color that are shaped like a pyramid. They are a valued seasoning in West Africa.



Habanero Chiles (Capsicum baccatum) are one of the hottest chiles. Behind the heat is a fruity flavor that makes these chiles a wonderful way to spark up a dish. It is round, oblong chile about 3/4" wide. Habanero means "havana-like", a reference to its possible origins. It's the only pepper grown in the Yucatan that has no Mayan name. Speculation suggests the Habanero originated in South America and made it's way into the Caribbean and Central America via Colombia. On the heat scale the Habanero is a 10. Use rubber gloves when handling the Habanero Pepper.Scoville heat units 100,000 to 200,000.


Long Pepper

Originating in South East Asia, Long Pepper was the first pepper brought to the west. Ancient Greece is believed to be the first culture to have a documented history of it's use, followed by the Romans. Whatever it's history, it has fallen from it's once high acclaim. It is grown in india, Indonesia, Bali and Thailand, in large enough quantities to be exported. It's flavor tends to be more powerful than "regular" peppercrorns. It's heat level is higher, yet it still produces very subtle, but still noticable, sweet undertones. These sweet and pungeant flavors cannot be obtained from black, white, or green pepper.



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