Q: Hi Dave, I have a quick question for you–I have been trying to find a certain type of pepper seed, and I just haven’t been able to. Lo and behold, you have a photo at the top of this page: http://www.fiery-foods.com/dave/pickle.html That’s the very pepper I have been looking for–the yellow ones in the round bottle. I used to …
Mold on Chile Ristra
Q: Dave,I just received a ristra via mail order. It is not fully dry, and on brief examination I found that some of the peppers have mold growing on them. All this may have happened in transit (according to the seller, it has been in transit for 9 days after preparing the order for 6 days), but is this right …
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
Chiltepin Research
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 …