Here are some more of the peppers we grow at the farm
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.
Jalapeños – Mucho Nacho
Most people think of the jalapeño as being very hot, but it actually varies from mild to hot depending on how it was grown and how it was prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder end of its scale, remove those parts.
Jalapeños are sold canned, sliced, and pickled. Canned jalapeños may be milder than fresh because they are usually peeled and the seeds removed. Pickled jalapeños are always hot.
A chipotle (pronounced: chi poat lay) is a jalapeño that has been smoked. The jalapeño rates between 2,500 and 8,000 Scoville units on the heat index.
The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometimes placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink. Most habaneros rate 200,000 to 300,000 Scoville heat units. Yee ha!! That's hot!! HANDLE WITH CARE!!!!!