A Beginner's Guide to Spice: Lágrima, Escorpión, and Ghost Peppers - When to Use Your Favorite Hot Peppers
Welcome back, spice enthusiasts! Remember our flavorful expedition through the world of hot peppers, featuring the Jalapeño, Carolina Reaper, Habanero, Tabasco, Scotch Bonnet, and Rocoto?.
Today, we're spicing things up a notch with three new additions: Lágrima, Escorpión, and Ghost. Prepare your taste buds as we learn about the unique profiles and culinary wonders of these exceptional peppers.
Lágrima (Teardrop or Biquinho) Pepper:
Origin and Flavor: The Lágrima, also known as 'Biqunho,'in Brazil are teardrop-shaped peppers cherished for their sweet-sour flavor. Cultivated originally in the Amazon, these peppers have found a beloved place in several cuisines; gracing salads, antipasti platters, and flatbreads (including pizza toppings). Esteemed by chefs for their visual appeal and gustatory qualities, they are a delight due to their smaller, sweeter nature and ease of preparation.
Culinary Uses: These peppers excel as appetizers, cheese accompaniments, and salad ingredients. Here's a peek into some of the most innovative recipes that showcase the distinct charm of Lágrima peppers:
Pickled Teardrops: For those who adore pickled flavors, the Pickled Teardrop recipe by Karen at SoupAddict is a must-try. These bite-sized delights combine a sweet and tangy taste with a hint of heat, perfect for snacking or adding a zesty twist to your dishes. Explore Karen's unique take on pickling these tiny peppers here. Additionally, our company offers these Teardrops peppers in a perfectly crafted brine, ready to add a unique twist to your food products.
Sweet Drop Pepper Tapenade: This tapenade, curated by Urvashee Patel at FoodFanatic, is a perfect blend of flavors. It's simple to make and a great addition as a starter or to enhance your main course. Find the detailed recipe here.
Fun Fact: 'Lágrima' translates to 'tear' in Spanish, a nod to their distinctive teardrop shape.
Scorpion Pepper:
Background: As you can probably tell from its name, or its stinger-like tail, the Scorpion is a super-hot chili variety that's not for the faint of heart. Once a Guiness record holder, it is still one of the world's hottest peppers. Beginning from its name, the Scorpion stands out.
Culinary Uses: The Scorpion Pepper is versatile, finding its way into fresh salsas, chilis, sauces, and soups. Incorporating it into cornbread or blending into ground beef for a Scorpion Burger adds an exhilarating twist. Creating a chili oil by blending and straining dried Scorpion peppers with oil can also bring an extra kick to various dishes. Here’s a specific recipe for a Scorpion-infused dish:
Trinidad Scorpion Hot Sauce: This fiery sauce is a true test of your spice tolerance. Blending Scorpion peppers with vinegar, garlic, and salt creates an intensely hot yet flavorful condiment. A little indeed goes a long way! For a detailed recipe, visit JangoRecipes, where you'll find an excellent guide on making this hot sauce. Discover the full recipe here.
Fun Fact: Did you know that the Trinidad Scorpion's intensity is so renowned that it has become a staple in the world of competitive chili eating?
Ghost Pepper (Bhut Jolokia):
History and Heat: The Ghost Pepper, also known as Bhut Jolokia, was once the world's hottest chili until 2007 and the first to score over 1 million SHU. It's highly regarded for its flavor and is commonly used in commercial hot sauces and chili powders. If you've ever tasted a sauce so hot it made you want to "tear your tongue out," chances are it was made with Ghost Peppers!
Culinary Uses: The key to using Ghost Peppers is moderation. Always wear gloves when handling them, and be cautious not to touch your face or eyes. Wash your hands frequently, clean your kitchen equipment thoroughly, and be careful not to inhale any dust when grinding these peppers. Here are some recipes using Ghost Peppers:
Ghost Pepper Jelly: This jelly is a perfect balance of sweetness and heat, ideal for pairing with cheeses or as a glaze for meats. To try making it yourself, follow Eileen Gray's recipe on Baking-Sense, where she expertly guides you through the process. Learn more here.
Ghost Pepper Salsa: For a salsa that’s both spicy and refreshing, try Mike Hultquist's recipe from Chili Pepper Madness. It combines diced tomatoes, onions, cilantro, lime juice, and a carefully measured amount of finely chopped Ghost Pepper. The full recipe can be found here.
Fun Fact: Ghost Peppers are so intense that in 2010, the Indian army announced plans to use them in 'chili grenades' as a non-lethal way to control adversaries.
We invite you to embrace the fiery world of these exotic peppers. Share your experiences with Lágrima, Escorpión, and Ghost peppers, or suggest other varieties that spark your curiosity.
If you’re feeling adventurous, check out our product offerings and bring these unique peppers into your products or kitchen. Happy cooking, and remember to keep a glass of milk handy!
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