DOCSLIB.ORG

Kashrut Certification

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kashrut Certification � SUPREME RABINATE OF THE ORTHODOX COMMUNITY OF MONTERREY N.L. MEXICO ��������������������������������������������������������������������������������������������������������������������������������������������������������������� � Rabbi Moshe Kaiman Chief Rabbi – O.B.M. Rabbi Z. L. Libersohn Communitary Rabbi Mexico, November 17th. 2016 Jeshván 16, 5777 KASHRUT CERTIFICATION To whom it may concern: This is to certify that the following products: CHILES SECOS / DRY CHILIS 1. AJI AMARILLO / YELLOW PEPPER 2. AJI PANCA / PANCA PEPPER 3. CHILE DE ARBOL / ARBOL CHILI 4. CHILE DE ARBOL MOLIDO / GROUND ARBOL CHILI 5. CHILE DE ARBOL SIN TALLO / STEMLESS ARBOL CHILI 6. CHILE CALIFONIA / CALIFORNIA CHILI 7. CHILE CALIFORNIA MOLIDO / GROUND CALIFORNIA CHILI 8. CHILE CALIFORNIA SIN TALLO / STEMLESS CALIFORNIA CHILI 9. CHILE CALIFORNIA PICADO / CRUSHED CALIFORNIA CHILI 10. CHILE CASCABEL / CASCABEL CHILI 11. CHILE CAYENNE MOLIDO / GROUND CAYENNE CHILI 12. CHILE CHIHUACLE AMARILLO / YELLOW CHIHUACLE CHILI 13. CHILE CHIHUACLE NEGRO / BLACK CHIHUACLE CHILI 14. CHILE CHIHUACLE ROJO / RED CHIHUACLE CHILI 15. CHILE CHIPOTLE / CHIPOTLE CHILI 16. CHILE CHIPOTLE MOLIDO / GROUND CHIPOTLE CHILI 17. CHILE CHILTEPIN / CHILTEPIN CHILI 18. CHILE COSTEÑO / COSTEÑO CHILI 19. CHILE PICADO / CRUSHED CHILI 20. CHILE GUAJILLO / GUAJILLO CHILI 21. CHILE GUAJILLO MOLIDO / GROUND GUAJILLO CHILI 22. CHILE GUAJILLO SIN TALLO / STEMLESS GUAJILLO CHILI 23. CHILE GHOST ENTERO / GHOST CHILI PEPPER 24. CHILE GHOST MOLIDO / GROUND GHOST CHILI 25. CHILE JAPONES / JAPONES CHILI 26. CHILE VERDE JAPONES MOLIDO / GROUND JAPONES GREEN CHILI 27. CHILE VERDE ENTERO / WHOLE GREEN CHILI 28. CHILE VERDE MOLIDO /GROUND GREEN CHILI 29. CHILE VERDE JALAPEÑO MOLIDO / GROUND GREEN CHILI JALAPEÑO 30. CHILE JAPONES TIANJIN / JAPANESE CHILI TIANJIN 31. CHILE JAPONES SIN TALLO INDIA / JAPANESE INDIAN STEMLESS 32. CHILE JAPONES DESVENADO INDIA / JAPANESE INDIAN STEMMED 33. CHILE HABANERO ENTERO MEXICANO / WHOLE CHILI MEXICAN HABANERO 34. CHILE HABANERO MOLIDO MEXICANO / GROUND CHILI MEXICAN HABANERO 35. CHILE MORITA / MORITA CHILI 36. CHILE MORITA MOLIDO / GROUND CHILI MORITA 1/2 Obs.: Original hand signed Kashrut Certificate must be required for official purposes. Canadá 207, Col. V. Hermosa, Monterrey N. L., México – C.P.64620 Tel. Fax: (Intl….52) (81) 8346-1728 Off. Dir. - 8348-8876 Nextel……. (55) 10-40-72-06 ID. 52*150359*1 [email protected] [email protected] www.monterreykosher.com � SUPREME RABINATE OF THE ORTHODOX COMMUNITY OF MONTERREY N.L. MEXICO ��������������������������������������������������������������������������������������������������������������������������������������������������������������� � Rabbi Moshe Kaiman Chief Rabbi – O.B.M. Rabbi Z. L. Libersohn Communitary Rabbi 37. CHILE MORITA SIN TALLO / MORITA CHILI STEMLESS 38. CHILE MULATO / MULATO CHILI 39. CHILE NUEVO MEXICO MEDIO PICANTE / NEW MEXICO MILD CHILI 40. CHILE NUEVO MEXICO MUY PICANTE / NEW MEXICO HOT CHILI 41. CHILE NUEVO MEXICO MOLIDO / GROUND NEW MEXICO CHILI 42. CHILE NUEVO MEXICO HOJUELAS (ANAHEIM) / NEW MEXICO CHILI FLAKES (ANAHEIM) 43. CHILE NUEVO MEXICO SIN TALLO Y SIN SEMILLA (ANAHEIM) / NEW MEXICO CHILI STEMLESS SEEDLESS (ANAHEIM) 44. CHILE PASILLA ANCHO / PASILLA CHILI ANCHO 45. CHILE PASILLA ANCHO MOLIDO / GROUND PASILLA CHILI ANCHO 46. CHILE PASILLA ANCHO SIN TALLO / PASILLA ANCHO CHILI STEMLESS 47. CHILE PASILLA NEGRO / PASILLA BLACK CHILI 48. CHILE PASILLA ANCHO EN PASTA / PASILLA CHILI ANCHO PULP 49. CHILE PASADO ANCHO / PASADO ANCHO CHILI 50. CHILE ANCHO SIN TALLO / PASILLA ANCHO CHILI STEMLESS 51. CHILE PASILLA ANCHO PICADO / PASILLA ANCHO CHILI CRUSHED 52. CHILE PICO DE PAJARO / BIRDSEYE CHILI 53. CHILE PEQUIN / PEQUIN CHILI 54. CHILE PEQUIN MOLIDO / PEQUIN CHILI GROUND 55. CHILE PUYA / PULLA CHILI 56. CHILE TEPIN / TEPIN CHILI 57. CHILE PIMIENTO ROJO / BELL PEPPER RED ¼ DICED AND GRANULES 58. CHILE PIMIENTO VERDE / BELL PEPPER GREEN ¼ DICED AND GRANULES 59. KIMCHI CHILE / KIMCHI CHILE 60. NEW MEXICO GROUND HATCH / NEW MEXICO GROUND HATCH Processed, produced and sold by “SANTA MAURA SPICE & GARLIC, INC.” in their plant at Los Angeles, California, USA are Kosher Pareve under our full and absolute supervision. Special Kosher-Lepesach production is able upon request, only if applicable and specially sealed as it. This certificate allows legally and according the Jewish religious laws to bear our Kashrut seal as shown below on each packing unit. Valid until December 31st 2017 and will be renewed in that time; if the Kashrut conditions will be continuing. KOSHER Respectfully PAREVE RABBI Z.L. LIBERSOHN KASHRUT MANAGER 2/2 Obs.: Original hand signed Kashrut Certificate must be required for official purposes. Canadá 207, Col. V. Hermosa, Monterrey N. L., México – C.P.64620 Tel. Fax: (Intl….52) (81) 8346-1728 Off. Dir. - 8348-8876 Nextel……. (55) 10-40-72-06 ID. 52*150359*1 [email protected] [email protected] www.monterreykosher.com .
Load more

Recommended publications
  • Morphological Diversity of Piquin Chilli (Capsicum Annuum L. Var
    Revista Mexicana de Ciencias Agrícolas volume 9 number 6 August 14 - September 27, 2018 Article Morphological diversity of piquin chilli (Capsicum annuum L. var. glabriusculum) from Querétaro and Guanajuato, Mexico Uriel Israel Ramírez Novoa¹ Francisco Cervantes Ortiz¹§ Salvador Montes Hernández2 Juan Carlos Raya Pérez¹ Angélica Cibrián Jaramillo3 Enrique Andrio Enriquez¹ ¹Technological Institute of Roque. Highway Celaya-Juventino Rosas km 8, Roque, Celaya, Guanajuato, Mexico. CP. 38110. ([email protected], [email protected], [email protected], [email protected]). ²Bajío Experimental Field-INIFAP. Road Celaya-San Miguel de Allende km 6.5, Celaya, Guanajuato, Mexico. CP. 38110. ([email protected]). ³Ecological and Evolutionay Genomics-LANGEBIO-CINVESTAV. Libramiento Norte, highway Irapuato-León km 9.6, Irapuato, Guanajuato, Mexico. CP. 36821. ([email protected]). §Corresponding author: [email protected]. Abstract In the present investigation, the morphological variability of 11 populations of wild piquin chili (Capsicum annuum var. glabriusculum) of the Mountain range Gorda and Semidesert of Queretaro (Municipalities of Arroyo Seco, Jalpan of Serra, Toliman and Cadereyta de Montes) and Guanajuato (Municipality of Xichu). The characterization was carried out under greenhouse conditions at the Technological Institute of Roque (ITR) located in Celaya, Guanajuato, Mexico. The 44 characters were recorded in seedling, plant, flowering, fruit maturity and seed. The principal component analysis (CP) showed that the first three components explained 56.6% of the total morphological variability. The CP1 was explained by the characteristics of weight (0.326), width (0.301) and fruit length (0.271), leaf density (0.277) and seed diameter (0.297). In CP2, the variables that contributed most to the expression of the variation were width (0.329) and leaf pubescence (0.317) and finally, in CP3, the shape of the fruit (0.344) and color of the anthers (- 0.308) were the most important characters.
    [Show full text]
  • F R O M T H E H E a R
    B O A R D S F L A T B R E A D CALIFORNIA CHEESE california artisan cheeses fig jam, apricots country toast & crackers 21 HOMEMADE FOCACCIA TUSCAN served with sundried salami, red onion pepperoncini, pecorino CHARCUTERIE tomato tapenade 10 tomato sauce 20 california cured meats whole grain mustard, olives TOMATO BASIL cornichons, country toast 23 BBQ CHICKEN garden tomatoes, basil pesto cheddar, bacon, scallion GARDEN fress mozzarella crispy onions, ranch artichokes, pickled cauliflower balsamic reduction 19 BBQ sauce 20 oven roasted tomatoes country olives, peppadew hummus, pita 20 = vegetarian *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Substitutions & modifications politely declined 18% GRATUITY ADDED TO PARTIES OF 8 OR MORE FROM THE HEARTH SOUPS SMALL PLATES TOMATO & ROASTED GARLIC SOUP CRISPY FRIED BURATTA country toast 12 eggplant caponata, arugula CAULIFLOWER sweet chili sauce 16 pine nuts, extra virgin olive oil SMOKED CHICKEN CHILI country toast 18 scallions, country bread 14 BUFFALO WINGS SMOKED SALMON house hot sauce, celery RILLETTE blue cheese dressing 17 arugula, whole grain S A L A D S mustard vinaigrette TUNA POKE lemon, country toast 16 ahi tuna, avocado edamame, pickled ginger AVOCADO TOAST cucumber, seaweed 20 avocado, cherry tomato GREEN SALAD red onion, grilled artichoke cherry tomato, cucumber, radish country toast citrus vinaigrette 12 MINI BRISKET TACOS chipotle-honey BBQ sauce green salad 18 CAESAR SALAD fresh cilantro-lime slaw romaine, parmesan, croutons corn tortillas 18 anchovy-parmesan dressing grilled artichokes 14 SHRIMP COCKTAIL CAPRESE SALAD cocktail sauce, old bay garden tomatoes, fresh mozzarella, spanish olive relish 18 arugula, balsamic reduction, extra virgin olive oil.
    [Show full text]
  • Peppers Layout
    PIMIENTOS, AJÍES O CHILES — Página de ciencias A ENTERARSE CLASIFICACIÓN DE LOS PIMIENTOS berenjena .usbg.gov Cuando Cristóbal Colón salió rumbo al Nuevo FAMILIA w Mundo, iba en busca de pimienta, una Solanaceae ww especia de Asia. Su encuentro fue con indios El nombre en latín significa “donde da el sol”. arauacos que consumían otra especia sin tabaco pimiento, relación con la ají o chile pimienta. La belladona tomate o papa llamó pimiento jitomate rojo por el pimiento, ají o chile color de las vainas. GÉNERO Capsicum UNITEDSTATES BOTANIC GARDEN Este nombre proviene del nervios griego y quiere decir “picor”. ¡Los ajíes picantes o chiles tienen un sabor que da “picor” en la boca! ORÍGENES El picor del ají picante o chile Los pimientos son proviene de la capsaicina, una originarios de Suraméric a. sustancia que se encuentra en la punta del fruto, en los nervios y en Allí se han comido desde las semillas. hace unos 10,000 años y los agricultores ESPECIES Tres especies de capsicum se empezaron a cultivarlos cu ltivan mucho. hace 7,000 años. LA PLANTA DE PI MIENTO En climas templados, las plantas de La mayoría de las Capsicum variedades son especies fr utescens Capsicum pimiento se dan sólo de Capsicum annuum. chinense en un ciclo. En áreas tropicales, son CULTIVO Y arbustos leñosos que COSECHA DE crecen de un año a PIMIENTOS otro. Estos pimientos Los pimientos están maduros crecen muy y gustosos. Los Los frutos tienen formas, bien en suelo voy a dejar en tamaños y colores variado s. fértil bien la planta hasta que estén drenado.
    [Show full text]
  • 2018-01-26 Langual Proposal from Foodex2 – Plants in Facet B
    2018-01-26 LanguaL proposal from FoodEx2 – plants in facet B The following are proposals to update LanguaL Facet B, after having indexed EFSA FoodEx2 Exposure hierarchy 20170919. To these, I have added previously-submitted 2017 proposals based on GS1 that have not (yet) been included in LanguaL facet B. GS1 terms and FoodEx2 terms in the following tables are just given to indicate the origin of the proposal. Comments are given in red. First, some simple additions of terms to the SYNONYM field, to make it easier to find descriptors in the LanguaL Food Product Indexer: descriptor synonyms FoodEx2 term FoodEx2 def WORMWOOD [B3433] Add SYN: artemisia vulgaris LITTLE RADISH [B2960] Add SYN: raphanus sativus BLACK RADISH [B2959] Add SYN: raphanus sativus niger PARSNIP [B1483] Add SYN: pastinaca sativa ARRACACHA [B3439] Add SYN: arracacia xanthorrhiza CHAYOTE [B1730] Add SYN: GS1 10006356 - Squash Squash, Choko, grown from Sechium edule (Choko) choko NEW ZEALAND SPINACH Add SYN: GS1 10006427 - New- Tetragonia tetragonoides Zealand Spinach [B1732] tetragonia tetragonoides JAPANESE MILLET Add : barnyard millet; A000Z Barnyard millet Echinochloa esculenta (A. Braun) H. Scholz, Barnyard millet or Japanese Millet. [B4320] echinochloa esculenta INDIAN LONG PEPPER Add SYN! A019B Long pepper fruit Piper longum [B2956] piper longum EUROPEAN ELDER Modify SYN: [B1403] sambucus spp. (which refers to broader term) Should be sambucus nigra DOG ROSE [B2961] ADD SYN: rosa canina LOOSE LEAF LETTUCE Add SYN: [B2087] lactusa sativa L. var. crispa LOLLO ROSSO [B2088] Add SYN: GS1 10006425 - Lollo Lactuca sativa L. var. crispa Rosso red coral lettuce JAVA APPLE [B3395] Add syn! syzygium samarangense Some existing descriptors would also greatly benefit from updated AI (and synonyms): FoodEx2 FoodEx2 def descriptor AI synonyms term ENDIVE [B1314] Add to AI: A00LD Escaroles There are two main varieties of cultivated C.
    [Show full text]
  • Crown Pacific Fine Foods 2019 Specialty Foods
    Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s.
    [Show full text]
  • Los Pimientos Vinieron De América Y Conquistaron El Mundo
    cultura alimentaria Los pimientos vinieron de América y conquistaron el mundo Ismael Díaz Yubero iempre se han identificado los pimientos Hay evidencias de que ya los incas los cultivaban hace unos y los tomates con el imperio azteca y por 6.000 años, porque han aparecido restos en la Cueva del extensión con México, porque allí fue don- Guitarrero en la provincia de Yungay y en Huaca Prieta, en el de los Cronistas de Indias los vieron, des- Valle de Chicama en el departamento de La Libertad, sobre cribieron y nos los dieron a conocer a los todo en coprolitos humanos en los que hay semillas y restos europeos. Investigaciones actuales y des- insuficientemente digeridos. cubrimientos arqueológicos recientes, ha- cen pensar que el origen del pimiento está Pero es en Tehuacan, en el estado mexicano de Puebla, don- en las tierras que en su momento ocupó el imperio inca. En de Mc Neish, arqueólogo americano, que revolucionó la idea Sestas tierras que hoy son de Perú y Bolivia todavía pueden que se tenía de la agricultura precolombina, encontró res- encontrarse variedades silvestres como la conocida como tos de una plantación, que puede ser el primer cultivo do- chiltepín, chile soltero o chile loco. Hay todavía dudas de si mesticado de pimiento del que se tienen noticias, porque el fueron migraciones humanas o transportadas las simientes tamaño de las semillas es relativamente grande, lo que las pos los pájaros, los que hicieron que los pimientos apare- diferencia de las más pequeñas, procedentes de pimientos ciesen y prosperasen más al norte. nacidos espontáneamente.
    [Show full text]
  • Pepper Varieties – 2020 Season SWEET
    The HERB FARMacy - Pepper Varieties – 2020 Season SWEET PEPPERS Banana Sweet: Prolific 16”-24” inch plants produce an abundance of thick-walled sweet elongated peppers. Fruits ripen from pale green to yellow then red for a beautiful show. Great sweet flavor either fresh or cooked. (66 days) Cornito – Red/Russo and Yellow/Giallo: Smaller versions of the sweet Corno di Toros peppers offering vibrant green-to-red (Russo) and green-to-yellow (Giallo) super sweet conical peppers. Perfect for salads, grilling and roasting. Fruits are about 1” wide and 5” long. (Yellow: 55 days green, 75 days yellow; Red: 60 days green, 80 days red) King of the North: Perfect sweet bell pepper for New England. Peppers ripen green to red. Open pollinated variety that produces consistent fruit even in shorter cool growing season with excellent flavor. (70 days) Lipstick: Shiny, smooth, top-shaped sweet pepper. Fruits are about 4” long and ripen to a glossy, rich red. Thick, juicy, and sweet for salads and cooking - perfect for roasting. Dependable yields. (53 days green, 73 days red ripe) SWEET PEPPERS (continued) Lunchbox Peppers – Orange, Yellow, Red: Small, sweet peppers ideal for snacking or salads. Sweet and nutritious with vibrant color. Fruits are more elongated than bell shaped, 2-3” long x 1-1 ½” wide. Super color and crispy, sweet flavor make these a versatile hit. (60 days green, 75-80 days ripe) Orange Bell-“Orange Sun”: Large, blocky, beautiful bell peppers ripen from green to bright orange. Great color, thick crunchy flesh and sweet taste make these a great choice for grilling, sautéing, roasting or fresh in salads, dipping or just snacking.
    [Show full text]
  • Product List Various Formats Available Contact Us for More Details
    Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven
    [Show full text]
  • Mccormick's Culinary Flavor Bases
    THE ‘REAL-FOOD’ APPROACH TO ‘CLEANER LABEL’ creations With increased demand for real, authentic meal experiences, how will you balance consumer needs and operational challenges? CREATE CUSTOM FLAVOR WITH CULINARY-INSPIRED ETHNIC BASES, DIPS & SPREADS BROTHS AND STOCKS • All-natural ingredients with no artificial flavor added • ‘Pantry Ingredient’ flavors: meat, seafood, poultry, vegetables, spices, and herbs SIMPLIFY YOUR OPERATIONS SAUCES • Streamline raw material handling and production with pre-mixed ingredients • Flexible flavor formats including: bases, pastes, sauces, marinades, and glazes • Adaptable building blocks for use across an array of applications #CLEANSAVORY SOUPS & STOCKS BENEFIT FROM OUR EXPERTISE • Consultative, culinary-inspired flavor creation • USDA approved • Global ingredient and organic sourcing MARINADES • Claim-focused formulation: KOF-K GLAZES Contact your McCormick account manager today or visit us online at McCormickFlavor.com to learn more about our culinary base flavor solutions. STOCK & BROTH GLOBAL BASES Beef WITH HEAT: ASIAN Chicken Black Chili Seafood Chili Garlic Vegetable Gochugaro Chili Organic Varieties Gochujang Chili Hot Pepper ORGANIC BASES Kimchi Chili Organic Ancho Sriracha Sauce GLOBAL BASES: Organic Chili Szechuan Peppercorn ASIAN Organic Chipotle Thai Chili Organic Green Curry Fermented Black Bean Wasabi Fried Rice Organic Harissa Galangal Organic Jalapeno Hot and Sour Organic Mole Organic Roasted Garlic Miso GLOBAL BASES Organic Pho Pho WITH HEAT: LATIN Organic Portabella Mushroom Stir
    [Show full text]
  • 2020 Hugo Feed Mill Pepper List Type Description
    2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
    [Show full text]
  • Lunch / Dinner
    LUNCH / DINNER BLACK BEAN BURGER CONTAINS: TREE NUTS, ONION, GARLIC, WHEAT & SOY BRIOCHE BUN, BURGER PATTY, CHIPOTLE AIOLI, ROMAINE, AVOCADO, TOMATO, CILANTRO, SIDE OF FRIES BRIOCHE BUN: King Arthur Flour, oat milk (water, oats, sea salt), vegan butter (palm oil, canola oil, vegetable oil, olive oil, lactic acid, annatto extract, water, pea protein, salt, sunflower lecithin), egg replacer (whole soy flour, wheat gluten, corn syrup solids, algin), filtered water, sea salt, granulated sugar, yeast, rice bran oil BURGER PATTY: Brown rice (brown rice, filtered water, olive oil, garlic, salt), black beans (black beans, garlic, onion, jalapeño, bay leaves, oregano, olive oil), beets, crimini mushrooms, onion, pumpkin seeds, chipotle powder, cumin, olive oil, garlic, gluten-free oats, salt CHIPOTLE AIOLI: Veganaise (expeller-pressed soybean oil, brown rice syrup, apple cider vinegar, salt, soy protein, mustard flour, lemon juice), garlic, habanero and chili peppers, chipotle powder, brown sugar FRIES*: Potatoes, rice bran oil, salt *CONTAINS INGREDIENTS FRIED IN OIL CROSS-CONTAMINATED WITH TREE NUTS, ONION, WHEAT, GARLIC & SOY BLACK BEAN TETELA CONTAINS: ONION, GARLIC & CORN CORN MASA, BLACK BEANS, FRIED CAULIFLOWER, SALSA ROJA, SORREL SALAD CORN MASA: Corn masa, filtered water, salt BLACK BEANS: Black beans, garlic, onion, jalapeño, bay leaves, oregano, olive oil FRIED CAULIFLOWER*: Cauliflower, salt, rice bran oil RED SALSA: Tomatoes, habanero peppers, chipotle pepper, jalapeno, cayenne, onion, garlic, oregano, black pepper, olive oil, salt
    [Show full text]
  • Hot Chili Chili Tool Oa., Styrke & Scoville – 3 – Rev
    Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 Stor liste med relativ styrke og Scoville værdi (..eller den lille gruppe oversigt med kendte chili) Styrke Navne Scoville Noter ▪ Ren Capsaicin 16,000,000 12 ▪ Carolina Reaper 2,200,000 ▪ Trinidad Moruga Scorpion 2,009,231 ▪ ▪ 7 Pot Douglah 1,853,396 10++++ til 12 ▪ Trinidad Scorpion Butch T 1,463,700 ▪ Naga Viper Pepper 1,382,118 ▪ 7 Pot Barrackpore 1,300,000 ▪ 7 Pot Jonah 1,200,000 ▪ 7 Pot Primo 1,200,000 ▪ New Mexico Scorpion 1,191,595 ▪ Infinity Chili 1,176,182 ▪ Bedfordshire Super Naga 1,120,000 ▪ ▪ Dorset Naga chili 1,100,000 ▪ Naga Jolokia 1,100,000 ▪ Naga Morich 1,100,000 ▪ Spanish Naga Chili 1,086,844 ▪ 7 Pot Madballz 1,066,882 ▪ Bhut Jolokia chili 1,041,427 ▪ Chocolate Bhut Jolokia 1,001,304 ▪ 7 Pot Brain Strain 1,000,000 ▪ Bhut Jolokia Indian Carbon 1,000,000 ▪ Trinidad Scorpion 1,000,000 ▪ Raja Mirch 900,000 ▪ Habanaga chili 800,000 ▪ Nagabon Jolokia 800,000 ▪ Red Savina Habanero 580,000 10++++ Chili Home Side 1/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 10+++ og 10++++ ▪ Fatalii 500,000 10++++ ▪ Aji Chombo 500,000 ▪ Pingo de Ouro 500,000 ▪ Aribibi Gusano 470,000 ▪ Caribbean Red Habanero 400,000 ▪ Chocolate Habanero 350,000 10++++ ▪ Datil chili 350,000 10++++ ▪ Habanero 350,000 ▪ Jamaican Hot chili 350,000 ▪ Madame Jeanette chili 350,000 ▪ Rocoto chili 350,000 ▪ Scotch Bonnet 350,000 10+++ ▪ Zimbabwe Bird Chili 350,000 ▪ Adjuma 350,000 ▪ Guyana Wiri Wiri 350,000 10+++ ▪ Tiger Paw 348,634 ▪ Big Sun Habanero 325,000 ▪ Orange Habanero 325,000 9 og 10+++ ▪ Mustard Habanero 300,000 ▪ Devil’s Tongue 300,000 10++++ ▪ Orange Rocoto chili 300,000 10++ ▪ Paper Lantern Habanero 300,000 ▪ Piri Piri 300,000 8-10 ▪ Red Cheese 300,000 ▪ Red Rocoto 300,000 10++ ▪ Tepin chili 300,000 ▪ Thai Burapa 300,000 ▪ White Habanero 300,000 9-10 ▪ Yellow Habanero 300,000 ▪ Texas Chiltepin 265,000 ▪ Pimenta de Neyde 250,000 ▪ Maori 240,000 ▪ Quintisho 240,000 Chili Home Side 2/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev.
    [Show full text]