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 How about a little "Pepper Talk" 

 Chile Facts 

Some early Spanish priests, aware of the passion the native people had for Chiles and unsure of the Chile's powers, assumed they were aphrodisiacs and warned against consumption which probably added to their popularity among the adventurous newcomers.

Two of the founding fathers of our country, George Washington and Thomas Jefferson, are both known to have grown Chiles.

Eating chilies is addicting.  When capsaicin comes in contact with the nerves in your mouth, pain signals are sent to the brain.   Subsequently, the brain releases endorphins, natural painkillers, that create a feeling of well being. The more spicy food ingested the more endorphins released.  The effect is a pleasurable feeling that true Chile heads crave.

A 1994 Red Savina Habanero from GNS Spices has tested an astonishing 577,000 Scoville Units and is believed to be the hottest pepper ever tested.

Indian tribes strung chilies together and tied them to their canoes to ward off evils lurking in the water.

The U.S. Territory of Guam is the world's largest per capita consumer of Tabasco sauce, according to the McIlhenny Company.  Some people say that Guamanians acquire a passion for hot sauce in the cradle, when mothers lace their babies' bottles with Tabasco.  True or not, that story started because those Pacific islanders consume the equivalent of almost two 2-ounce bottles of Tabasco sauce per person each year, a feat unmatched in any other country on Earth.

The scientific journal Toxicon reported that drinking a quart and a half of Louisiana-style hot sauce will cause death by respiratory failure if your body weight is 140 pounds or less...

The best relief for a burning mouth is mild, yogurt or sour cream.   These foods contain casein, a protein that breaks down the bond that capsaicin forms with the mouth's pain receptors...




Bell peppers Probably the most familiar pepper in the United States, the green and red bell peppers are square shaped and fist-size.  Green peppers turn red in the fall, becoming sweeter and milder, yet retaining their crisp, firm texture.
Ancho peppers This chili looks and tastes very much like ordinary bell pepper but can be considerably more peppery at times.  Tapered rather than square, it is firmer, less crisp, more waxy-looking.  It turns a bright red and sweetens up in the fall.  When dry, it assumes a flat, round shape and wrinkles up like a prune.
California green chilies (Anaheim) Fresh, these peppers are 5 to 8 inches long, 1 1/2 to 2 inches wide, tapering to a point, usually a bright, shiny green.  The flavor ranges from mild and sweet to moderate hot.  To use fresh peppers, peel the skin from the chilies.  When using fresh or canned, taste for hotness - they can vary greatly from pepper to pepper.
Fresno chili peppers Bright green, changing to orange and red when fully matured.   Fresno chilies have a conical shape - about 2 inches long and 1 inch in diameter at the stem end.  They are often just labeled "hot chili peppers" when canned or bottled.
Jalapeno chili peppers These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT!  Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle.  They are always available in sauce form as salsa jalapeno, and pickled.
Pasilla peppers The true pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter.  Pasillas turn from dark green to dark brown as they mature.
Pimentos These heart-shaped chilies are purchased canned in the United States.  The flesh is softer and a little sweeter than the common red bell pepper.
Serrano peppers A small 1 fresh HOT pepper.  The smaller they are, the more kick they have.  Most often used in Pico de Gallo.  Dynamite -hot is an understatement for these tiny 1-inch peppers.  When new on the vine, they are rich, waxy green, changing to orange and red as they mature.  They also sold canned, pickled, or packed in oil.   A great source of vitamin C.
Small, whole, red dried hot chilies peppers. Labeled this way on the supermarket spice shelves, many small, tapered chilies about 1 to 2 inches long are sold dried, but there is no one varietal name that applies to all of them.
Yellow Chile peppers. Many short conical-shaped yellow peppers with a waxy sheen go by this name-Santa Fe Grande, caribe, banana pepper, Hungarian, Armenian way, floral gem, and gold spike.  Probably most familiar are the canned pickled wax peppers.  Their flavor ranges from medium-hot to hot.
Habanero peppers To date these are the Hottest chili peppers know to man, HOT - HOT - HOT.   Use extreme caution when using.  Marble-shaped chili peppers, ranges in color from unripe green to full ripe red.


 The Chile Heat Scale 

Scoville Units

Chiles are rated by Scoville Units, which is a measurement of capsaicin 
levels (the oil that makes Chiles hot). Although Chiles can vary from
 pod to pod and plant to plant, listed below is an approximate scale 
for several variety of Chiles:

Scoville Unit Heat Scale

100,000 to 350,000 units

Habanera, Scotch Bonnet

50,000 to 100,000 units

Chiltepin, Thai

30,000 to 50,000 units

Piquin, Cayenne, Tabasco

15,000 to 30,000 units

de Arbol

5,000 to 15,000 units


2,500 to 5,000 units

Jalapeno, Mirasol, Chipolte

1,500 to 2,500 units

Sandia, Cascabel

1,000 to 1,500 units

Ancho, Pasilla, Espanola

500 to 1,000 units

New Mexican

0 units

Bell Peppers, Pimento

 "Well just How Hot Are They?" 

 Fresh Chile Peppers 
The most popular Chile peppers

Aji Chile
capsicum baccatum

Anaheim Chiles
capsicum annuum

Cherry Hot Chiles
capsicum annuum

Finger Hot Chiles
capsicum annuum

Habanero Chile / 
Scotch Bonnet

capsicum chinense

Hungarian Wax Chiles
capsicum annuum

capsicum annuum

Large Cayenne Chiles 
(Long Hots)

capsicum annuum

Passilla Chile (chilaca)
capsicum annuum

Poblano Chile
capsicum annuum

Red Fresno Chiles
capsicum annuum

Rocotillo Chile
capsicum chinense

Rocoto Chile 
(aka Manzano)

capsicum pubescens

Serrano Chiles
capsicum annuum

Thai Chiles
capsicum annuum

Yellow Caribe Chiles    
capsicum annuum

 Dried Chile Peppers 
Hot and Mild

Cascabel Chile
capsicum annuum

Chipotle Chile
capsicum annuum

de Arbol Chile
capsicum annuum

Guajillo Chile
capsicum annuum


Use Caution In Handling And Storing Chile Peppers

When using fresh or dried chili peppers, wear gloves to protect your hands because the oils, capsaicin*, in the peppers can cause severe burns.  Don't touch your face or eyes.  If chilies do come in contact with your bare hands, wash thoroughly with soapy water.  When grinding dried chilies, beware of the chili dust in the air, which will irritate eyes and throats.
*Capsaicin is the heat factor in chilies that is used medically to produce deep-heating rubs for treating sports injuries and arthritic therapies.

To Dry Your Own Chile peppers

Tie the stems onto a sturdy piece of twine, placing chilies close together and making the strand as long as you wish.  Hang in dry area with the air circulating freely around the strand.  In several weeks, chilies lose their brilliant hue, changing to a deep, glistening red; they will feel smooth and dry.


Contact Information:

Postal address:
Pepperland Farms
41177 N. Thibodaux Rd.
Ponchatoula, La 70454

Email - Click here: Sales@PepperlandFarms.com

Customer Support by telephone:
Phone - 1-985-662-3834