Q: Hi Dave, I am a student in Monterrey, Mexico. I am doing research on a type of pequin native to this region. It is unlike the type NuMex pequin; it has a very small round shape (2-3 cm. in diameter). I was wondering if there is any information that you could direct me to because I am having a …
Prospects for New Jamaican Sauce
Q: Hi Dave:What route would you recommend for a new Jamaican hot sauce to enter the U.S.? Ethnic market…then hopefully mainstream? Or maybe I should ask what are the prospects for a new hot sauce (so far no one else is doing anything like it in Jamaica) to enter the U.S. market at this time?Best Regards, Roxanne A: Hello Roxanne:There are …
Pros & Cons of Placenta Removal
Q: Dear Dave,I’ve always removed the placenta and seeds before using jalapeños in recipes. What are the pros and cons of doing so? Are the seeds and innards of the pods hotter than the flesh?–Chris A: Hello Chris:The heat is in the placental tissue, not the seeds, so removing it will decrease the heat of the pod.–Dave
Remove Seeds Before Grinding
Q: Dear Dave,My wife recently bought a plant of Thai Peppers, which we have hanging in the kitchen and drying. I hear that after they dry you can put them in a grinder and make powder out of them. Do you take the seeds out first or leave them in, or do you do a little of both and see …
Espelette Sources
Q: Dear Dave,Where can I get Espelette peppers?–Jere A: Hello Jere:You probably won’t be able to find the pods, but the powder is available. Sources for Espelette Pepper Powder: Chefshopwww.ChefShop.com1-877-337-2491 Gerald Hirigoyen at Piperade Restaurantwww.piperade.com (Click on "Products") Williams-Sonoma: www.williams-sonoma.com or retail stores for Igo brand Espelette pepper. –Dave