More Peppers We Grow at the Bountiful Blessings Farm
Wenk’s Yellow Pepper
The Wenk’s Yellow hot pepper is originally the Albuquerque’s South Valley, where it is incorporated into the local cuisine. In terms of spice, this variety produces medium to hot peppers with a full flavor of citrus. Because these waxy yellow fruits are very fleshy, they are often used for pickling.
Key Largo Cubanelle Pepper
Key Largo Cubanelle peppers are similar to Anaheim peppers but slightly less flavorful. They are considered a sweet pepper. Cubanelles can be stuffed or used in salads and casseroles. Also good on pizzas or subs. These thin-walled, long, tapered peppers have more flavor and a lower water content than bell peppers and are the perfect pepper for roasting and frying.
Cubanelle peppers are long and tapered, and either red or pale green or yellow. They can be substituted in recipes calling for Anaheim peppers. The Cubanelle should be firm, smooth and glossy.
Cayenne – Long Thin Pepper
The cayenne pepper—also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae).
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.
Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his 17th century book Complete Herbal.
The Bhut Jolokia — also known as Ghost Pepper has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means "ghost" and was probably given the name because of the way the heat sneaks up on the one who eats it.
It was only introduced to the western world in 2000. In that same year, a report was published stating it's level of heat as almost double that of a Red Savina Habanero which was believed to be the world's hottest pepper.
In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records. Over 1,000,000 on the Scoville Scale.