Sentences with phrase «of pepper pods»

The statement of the percentages is of the crystalline alkaloid (pure generic capsaicin, refined from oleoresin capsicin, not of the pepper pods.

Lately the Internet has come alive with images of pepper pods that transcend the bounds of common decency.

Your statement is correct, but it might be more accurate that the relative hotness of a pepper pod depends on the relative amount of capsaicin by weight in each pod.

Not exact matches

By Harald Zoschke... and even more Chile Peppers Pods of all sorts of varieties were also available from Miceli, a nursery from the town of Scalea, just north of Diamante.

There's no secret handshake, but pockets full of pods, some crazy chile t - shirt, or a Peppers of the World book worn - out by heavy studying are dead giveaways of those fiery fans.

However, in English the word pepper is either plural («give me some peppers») or modified by either chile or chili, so the possibility of confusing green pods with black peppercorns is remote.

As we are marching through the pepper fields under the relentless afternoon sun, Enzo picks pods of every variety for us to taste.

So it's no wonder that — besides plenty of traditional «hot» dishes and products — a highly popular chile pepper festival and even a museum dedicated solely to the hot pods can be found here.

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

Peperoncino of course is Italian for hot peppers, as visualized on the sign by a hot pod that can't be ignored.

This year, he also had some competition, as some local nurseries presented an enormous selection of pepper plants and pods.

In fact, the pungent pods are an important economical factor in Yucatan, and there are even discussions to gather some sort of regional protection for Yucatan Habaneros, not unlike peppers in other countries, like Pimentón de la Vera in Spain or Piment d'Espelette in France.

While Bhut and Bih produced fruit in comparable size and count (Bih slightly smaller ones), Morich's pods were significantly smaller, but there were more of them, so that the harvest in weight turned out to be about the same for al three peppers.

So it's no wonder that — besides plenty of traditional «hot» dishes and products — a highly popular chile pepper festival and even a museum dedicated solely to the hot pods...

Each Reaper Pepper has a unique taste, nutritional profile, pod shape, and plant growth.This pepper is a great value because a little goes a long way; a quarter pod will heat a full pot of chili or spaghetti sauce.

Produces great numbers of nice looking delicious pods - truly candies of the pepper world!

Unlike a lot of liquid super scorchers on the market, Pure Death contains no extract, and gets it's heat from the pods of bhut jolokia and orange habanero peppers...

Shipping of live plants occurs during the same months, and fresh pepper pods in September.

Black Hispanics from islands like Cuba and Hispañola, believe that red pepper pods on a doorstep are the sign of a malignant influence, and may give a man the «hot foot.»

Since the term «peri-peri» is Swahili meaning, simply, «pepper - pepper,» there is no way to even guess the heat level because we don't know what pod type of pepper was used to make it.

Then there are the images of the pods that women love the most, the infamous «Peter Peppers», and they are flushed red with excitement.

Deer eat the leaves of the chile plants and mice, believe it or not, actually eat the pepper pods and especially the seeds.

Other diseases treated with chiles include plague, where the Luo tribe of Africa applies the pepper leaf to the bubo; and cholera, malaria, and scarlett fever are treated by the simple consumption of chile pods in the Malay Peninsula.

Small, hot, dried red Capsicum peppers are sometimes also referred to as chilis, after the Nahuatl (Mexican) term used for the pungent pods on the other side of the Atlantic Ocean.

These are some of the most popular chiles for customers who wish to purchase just the pepper pods and not the live plants.

The chiltepin and related bird peppers, the wild forms of the cultivated species, are known to chileheads, but their variations in pod shape and size are not readily apparent.

The peppers commercially known as» capsicums» are the pods of C. annuum, while «chillies» (imported from Zanzibar, Sierra Leone, Mombasa, Nyasaland, Nigeria and Japan) are those of C. frutescens.

The pepper gardener can increase the yield of plants by picking pods in their largest immature green form.

«Mosco» is more pungent than a typical Anaheim - type pepper, having an estimated pungency of 5,000 to 6,000 Scoville Heat Units, or five to six times the pungency of a «NuMex No. 6 - 4 Heritage» pod, better known as «Hatch.»

Barbecue Sauce To barbecue is to roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates: One pint of vinegar, half a can of tomatoes, two teaspoonfuls of red pepper (chopped pepper - pods are better), a teaspoonful of black pepper, same of salt, two tablespoonfuls of butter.

In Connecticut, the problem is that the growing season for bell peppers is too short to achieve good production of mature red and yellow pods.

Trinis love their hot peppers, which are a pod type of the species Capsicum chinense, locally called «congo peppers» or simply «hot pepper.»

And I am happy to report that she has not «adjusted» the heat level to accommodate foreign visitors; her Suban - Ick has plenty of kick, principally due to the inclusion of the chiltepe pod (chiltepin), a potent little number revered locally as «the healing pepper» because of its reputed ability to cure stomach problems.

Add Tabasco, heaping tablespoons of chili powder, oregano, comino powder, onions, garlic, salt, cayenne, paprika, red peppers, and chile pods.

For example, in the development of the bell pepper from the poblano, pepper breeders were selecting for large size and reduced pungency, and they ended up with a very large pod with no pungency.

INGREDIENTS for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced wild garlic (or chives, or green onions) for the asparagus + favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive oil black pepper METHOD Make the miso butter:

Bring a pot of water to a boil and add chili flakes, bay leaf, cardamom pods, minced garlic, salt and pepper.

When we visited them last month they gave us sample packs of some of the spices they grow which included, vanilla pods, cacao beans, pepper, maze and other spices.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,...

Working to the same principle as a pepper grinder, this contains shards of dry (ish) vanilla pod and enables you to top off any dish you care to with freshly ground vanilla.

5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper

This dark brown pepper has the same flattened hefty pod of the Moruga and the same great taste.

Whatever the case, gradually Edmunds yield of pods increased to the point where he could experiment with his sauce recipe in which ripened chiles were crushed into a mash with added rock salt, aged in stoneware jars and subsequently in fifty - gallon white oak barrels for three years and strained; where the resulting concentrate of pepper sauce was then mixed with vinegar.

1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced

* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.

Most home gardeners, myself included, are so focused on the culinary aspects of chile peppers that we forget about their ornamental qualities and how the mostly upright pods change colors over the entire summer and into the early fall.

Most home gardeners, myself included, are so focused the culinary aspect of chile peppers that we forget about their ornamental qualities and how the mostly upright pods change colors over the entire summer and into the early fall.

Besides the pepper pods, a ball of lightweight cotton string and some baling wire or heavy twine is needed.

Actually, these peppers are what we call cultivated varieties of the same pod type.