Product Range Magazine Westlandpeppers

Total Page:16

File Type:pdf, Size:1020Kb

Product Range Magazine Westlandpeppers Product range Westlandpeppers Fresh chilies and snack peppers Dried chilies Sauces Spices and herbs Organic products About Westlandpeppers O U R C O M P A N Y In 1930 Hendrik Boekestijn Westlandpeppers is located At our main location in De started the company that’s at two locations in 'Westland', Lier we have a large now known as the main location is in De Lier packaging hall where all our Westlandpeppers. He and a second location in ‘s- products are packed. started with the cultivation Gravenzande. With totally 8,6 Westlandpeppers offers of grapes, peaches, leeks hectare of greenhouses. From various kilo- and small and cauliflowers. Later he April till November the packages. The packages was succeeded by his son products come form our own can be delivered with one or Pieter Boekestijn. greenhouses in the more products, according to Meanwhile, his three sons Netherlands and from your own composition. For Henk, Dolf and Pieter have November till April the the small packages the taken over the company and products come from Spain, customer can choose from a they cultivate a wide range Morocco and Israel, where we large number of chilies and snack work with the same growers of possibilities, but an peppers. In the meantime for years. This allows us to individual interpretation or a the fourth generation work offer chilies and snack specific design is also at the company as well. peppers year-round. possible. Fresh Assortment Spanish chili red, green, yellow and orange These chilies are the most common chilies that are used worldwide. The chilies have a mildly hot taste, which can be easily processed in any dish. Jalapeño green & red The Jalapeño is a sharp chili that is used in many Mexican dishes. Snack pepper orange, red and yellow The snack pepper is a sweet mini bell pepper. The snack pepper has a fresh, sweet and crunchy taste and is full of vitamin E. Fresh Assortment Habanero red, yellow & orange The Habanero is a very sharp chili, with a fruity taste. Lemon Habanero/Lemon drop Habanada Poblano Comparable to the Habanero, but this is the Habanero without Mexican bell pepper with a spicy even more fruity and with a strong heatness, with a tropical sweet and firm bite. citrusy taste. taste. Pimientos de Padron Rawit red & green mild Spanish tapas chili. Small chili with a very hot taste. It's often used to make sambal with. Fresh Assortment Scotch Bonnet red & yellow Shishito* is similar to the fruity taste of a Habanero, but slightly mild Japanese chili. Similar to the less spicy. Padron. Tomatillo* Corno Di Toro* White Hungarian pepper* Mexican tomato with a Italian long bell pepper bell pepper with slighly bitter taste. fresh/sour taste. Cherry bomb peppers* Serrano red & green* small mild spicy fill peppers. This Mexican chili is similar to the Jalapeño chili but even hotter. Fresh Assortment Sweety Drops red & yellow* The Sweety Drop pepper is a very small pepper (it's not hot). The Sweety Drops from Westlandpeppers have that real fresh experience and are crunchy with an amazing wild Amazon flavour. Aji Amarillo* Shakira red & green* South American chili, medium The chilies are similar to the Spanish chilies, but the Shakira chili is hot with delicious fruity aromas. a lot coarser. *The products with an asterisk are not or limited available in the months November- April. This is because our own range of products, which we grow in the greenhouses in the Netherlands, differs from what is grown abroad at our growers. For the current availability or more information contact us, see last page. Fresh Assortment Super hots Carolina Reaper (red) Naga Jolokia (red) The Carolina Reaper is the hottest chili in the The Naga Jolokia, also known as the Buth world. Besides the very very hot taste, this Jolokia or Ghost pepper is an extremely hot chili also has a fruity taste. chili. Trinidad Scorpion red & chocolate The Trinidad Scorpion chili is recognizable by the tip of the pepper, reminiscent of a scorpion tail. Westlandpeppers has a variety where the tip is not always present. This has no effect on the taste, which is very spicy. The super hot peppers are not or very limited available in the months November-April. Contact us for the current availability. Chilies are nature products and depend on natural conditions, which means that a chili needs a lot of light and warmth to get it's sharpness. In the months January, February and March when the chilies come from Spain, Morocco and Israel, it's possible that the peppers are less hot due to little/less sunlight. This can also happen in the summer months if we have less sun here in the Netherlands. As a result, Westlandpeppers can't give any guarantees about the sharpness of the chilies. For more information contact us, see last page. dried assortment Chipotle Ahumado, dried and Chipotle, dried red or Dried Habanero, spicy dried smoked Jalapeños. green Jalapeños. habanero chilies. Dried Ancho, dried red Dried Mulato, dried very ripe red Dried Pasilla, chili with raisin- Poblanos, mild spicy. Poblanos, mild spicy. like aroma, medium sharp. Dried Arbol, dried version of Dried Guajillo, chili with strong Dried Cascabel, chili with a the Cayenne chili. fruity taste similar to the taste of woody and smoky taste. green tea and berries. dried assortment dried Serrano, Dried Kashmiri chili Dried Spanish chili mix dried red Serrano chili. Asian dried pepper. red, green, yellow. Dried sweet Ñora peppers Dried Sweet pimientos Dried pepper ristra peppers Dried Aji Amarillo Dried super hot peppers Dried Hoja Santa leaves South-American dried pepper. Carolina Reaper, Naga Jolokia & Trinidad Scorpion The dried products are available in various kilo- and small packages. The packages can be delivered with one or more products, according to your own composition. For the small packages the customer can choose from a large number of possibilities, but an individual interpretation or a specific design is also possible. Sauces Westlandpeppers has its own sauces. These sauces are made in small batches at a local farm. The sauces are made from our own fresh products with as few additives as possible. There are 8 sauces in our assortment, these are below. We also have several special editions in our range, which you can find on our webshop. We also offer fresh sauce packages, see below two examples, but these can also be delivered according to your own composition. Aji Amarillo Sriracha sauce, red & yellow Naga Jolokia sauce This fruity and spicy sauce is This is a Westlandpeppers version Extremely hot sauce made with Aji Amarillo chilies of the famous Sriracha sauce, made with fresh Naga and peaches. made from mild peppers. Jolokia's. Smoked Habanero sauce Caribbean Scorpion sauce Green Jalapeño sauce This sauce is made with red chocolate & red, very spicy A Mexicaanse sauce with fresh Habaneros and smoked and sauce made with fresh Trinidad Jalapeño, tomatillos and dried chipotle. Scorpion chocolate chilies. Epazote. Summer heat sauce Jalapeño sauce package Chili sauce package Tropical sweet and fiery spicy sauce, with the lemon habanero Spices & rubs Chili flakes Epazote powder Spicy Epazote rub Smoked Chipotle rub Mexican spices Ras El Hanout Ñora pepper rub Poblano powder Green Jalapeño powder BBQ rub Al pastor seasoning Aji Amarillo powder herbs & corn products Epazote Curry leaves Hoja Santa / pepper leaf Okinawa Spinach Mexican oregano Morgina leaves Red beet powder Moringa powder Parsley root powder Corn tortilla's Taiyari Corn tortilla's Taiyari Corn husk or corn leaf 12 pieces, blue 12 pieces, white organic assortment Westlandpeppers is certified by Skal to trade and pack organic products. The following products are available, but for the current availability and more information contact us, see last page. Fresh Spanish chili Snackpepper Rawit red Jalapeño green red, green and yellow. orange, red and yellow Organic chili flakes The crushed dried red peppers are organically cultivated, dried and crushes in Spain. The bio chili flakes are a great seasoning to all your dishes. 100% organic Organic sliced jalapeños in can (4,25kg) Sliced green organic Jalapeños in vinegar, without visible defects and without stems or leaf material, packed in cans and pasteurized. 100% organic Certificates Westlandpeppers is in possession of various certificates that show that we work in a (food) safe, hygienic and sustainable way. The certificates are valid for our packaging hall and greenhouses. We also want to create a pleasant working environment for our employees. Westlandpeppers is in possession of these certificates: - Global GAP - GRASP - IFS highest level - Skal - PlanetProof Contact Sales Wholesale Dolf Boekestijn & Lisette Boekestijn Mobile Dolf: +31 (0)6 - 22417372 Mobile Lisette: +31 (0)6 - 38028867 Office: +31 (0)174-521876 E-mail: [email protected] Sales catering / webshop Bram Kloosterman Mobile: +31 (0)6 - 46197046 Office: +31 (0)174-521876 E-mail: [email protected] Address Westlandpeppers Burg. Crezeelaan 44A 2678 KZ De Lier The Netherlands.
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]
  • Pace University Faculty Staff Catering Guide
    Pace University Faculty Staff Catering Guide Welcome to The Gathering by Chartwells There are both big decisions and little details to attend to as you prepare for your upcoming catered event. Let The Gathering by Chartwells guide you, from designing the perfect menu to personalizing all the details of your unique gathering. Our catering services can accommodate any size, theme, or individual requirements, in virtually any location – on or off campus. We’ll work with you to create a custom gathering menu inspired by your unique needs that will leave a lasting impression on your guests. All menus will follow the Chartwells culinary philosophy; authentic recipes using the freshest, seasonal ingredients. Waiter service, buffet, small plates and international inspired specialty stations: all served in your style! And because you’ve entrusted your event to The Gathering by Chartwells, the food will be unmatched, the service spectacular, and the event will be unforgettable! The Gathering by Chartwells at Pace University Dineoncampus.com/Pace Normal Business Hours for Pace Catering Monday-Friday 7am-6pm For Weekend, Holiday and Semester Break Hours of Operation Please contact Special Events & Chartwells for more information The Gathering The Morning Start Continental Breakfast 9.25 per person Energy Breakfast 12.25 per person Assorted Breakfast Pastries and Bagels with Cream Cheese Egg White Scramble with Potato, Spinach and Tomato Seasonal Fresh Fruit Display Fresh Baked Muffins Coffee and Assorted Hot Teas Seasonal Fresh Fruit and Yogurt Bar
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [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]
  • 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]
  • (TAP) Chili- Value Chain Competitiveness Assessment
    HsectionTHE AGRIBUSINESS PROJECT (TAP) Chili- Value Chain Competitiveness Assessment Sub Agreement TAP-ISA-013-002 Monday, January 27, 2014 Asad Zahoor and Marcos Arocha REPORT DISCLAIMER This report was made possible by support from the American people provided through the U.S. Agency for International Development (USAID). The authors’ views expressed in this publication do not necessarily reflect the views of the United States Agency for International Development (USAID) or the United States Government. Table of Contents Acknowledgements ............................................................................................................................ IV Acronyms and Abbreviations .............................................................................................................. V I. Background ..................................................................................................................................... 6 Introduction ............................................................................................................................................ 7 Importance of Chilies in the Pakistani Context ................................................................................. 11 II. Market Trends ............................................................................................................................... 16 Domestic Markets: ................................................................................................................................ 16 Dried Chili:
    [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]
  • Trend Insight: Sweet Heat
    TREND INSIGHT: SWEET HEAT Spicy flavors are enjoyed by three quarters of consumers according to Mintel, and this trend continues to blaze forward with new and exciting flavors meeting consumers’ growing demand for globally inspired seasonings and sauces. Today’s consumers crave unique pepper profiles and sweet, spicy heat—from honey serrano snack nuts to aleppo pepper ice cream to pink peppercorn martinis, consumers like it hot. Let’s dive into consumer preferences when it comes to heat, hot new products, up and coming peppers and more in this sweet heat report and see where you can find opportunity in this space. CONSUMER INSIGHTS According to Mintel, 75% of consumers enjoy spicy foods to some degree, with 29% AMERICA’S TASTE THRESHOLD FOR SPICINESS of consumers agreeing with the statement “when it comes to spicy, the hotter the better”. 5% DON’T WANT ANY HEAT AT ALL In their recent Spicy Perceptions Report, ingredient manufacturer Kalsec found that 62% 21% ENJOY MILD HEAT of consumers think most savory foods taste better with some level of spiciness. A quick 36% ENJOY A MEDIUM LEVEL OF HEAT scroll through Pinterest or Instagram confirms these industry findings—#spicy has 10.7M uses 28% ENJOY A HOT LEVEL OF HEAT on Instagram, and recipes found on Pinterest abound: roasted mango habanero salsa, honey 10% ENJOY AN EXTREMELY HOT LEVEL OF HEAT sriracha chicken, spicy jalapeño margaritas, and more. Today’s consumers are intrigued by more than just the level of heat in the spicy foods and SOCIAL beverages they consume. Their preferences are SPOTTINGS expanding beyond mild, medium, and hot to more nuanced, pepper-specific flavors like ancho, #spicy has 10.7M serrano, and habanero; as well as spicy flavor uses on Instagram, pairings with sweet and tangy flavors like spicy and recipes found on smoked maple or peri-peri pineapple.
    [Show full text]
  • F I R S T * Indonesian Spiced Bison Medallions with Scotch Bonnet
    f i r s t * indonesian spiced bison medallions with scotch bonnet blueberry crema, añejo tequila toasted corn salsa / 18 * crispy veal sweetbreads with herradurra añejo natural sauce + chili dressed fennel / 14 * maine lobster grilled flatbread with roasted chilies, shallots, applewood smoked bacon, baby greens + sweet red chili glaze / 20 wasabi ginger marinated beef with soba noodles, carrots, scallions, cilantro, crispy wontons + a fermented brown rice vinegar soy dressing / 15 * grilled chicken quesadilla with jalapeño jack cheese, roasted corn, cilantro pesto + tomatillo pineapple salsa / 13 organic chicken tequila + jalapeño smoked salmon tostada with goat cheese, capers, grilled scallions, pepper confetti + scotch bonnet tartar sauce / 14 ancho chili crusted shrimp tapas with blistered chilies, manchego cheese, tomatoes + tomatillo drizzle / 15 blue corn fried oysters with toasted sweet corn, mixed organic greens, cascabel chili vinaigrette + cilantro cream / 15 roasted pear and baby arugula salad with tawny port vinaigrette, roasted chilies + maytag blue cheese crumbles / 12 sweet + spicy crispy calamari with thai chili honey dressing, opal basil, blistered peppers + toasted garlic / 16 tuna tartar with crispy tortillas, wasabi cream + thai chili sauce / 16 cornmeal crusted herb + goat cheese poblano with a new mexican red chili sauce + black bean salsa / 11 vegetarian comal grilled red chili chicken tostada with goat cheese crumbles, caramelized bermuda onion, baby arugula + avocado serrano chili white truffle crema / 15 f o
    [Show full text]