profile: The Japones chile pepper is a primary source of Scoville heat for various cuisines. Chilies provide a zingy heat that saturates a meal in crimson spice.
People often landscape their homes in Japones chile plants in China, Vietnam, India, and portions of Mexico. It has enormous green foliage with chiles that range from flaming red to daffodil yellow. They also allow for bulk drying and storing of chilies for oils, sauces, and spice blends.
The chile is valued for its raw, uncaged heat. This chile adores dancing on your lips and tip of your tongue, unleashing a passion that stirs the spirit. It's a great chile for date night cooking if you can get beyond the sniffling.
|Ingredients:||Dried Japones Chiles.|
|Shelf Life:||3 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.|
|Ways To Use:||The Japones Chile can be chopped, pureed, roasted, browned, or ground. Add to Szechuan, Thai, and other Asian dishes.|
|Cuisine:||American, Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||India.|
|Scoville Heat Scale:||10,000–23,000, 30,000–50,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|