Q: Hi Dave,I write the “Eat Smart” series of culinary guidebooks and currently am working on "Eat Smart in Peru." The most commonly used chile pepper in Peru is the ‘Aji Amarillo’. I’m wondering if you know anyone who has successfully grown it in the U.S.? If so, maybe it’ll even grow in Wisconsin. I’m in the process of taste-testing …
How to Ripen Picked Green Peppers
Q: Hi Dave,Because of the early frost here in Portland, Oregon, I have picked all (about 8 brown paper grocery bags full) of my guajillo, pasilla, poblano and other peppers. They are quite mature but still green. Is there a preferred way to get these to ripen? Fluorescent lights, darkness, paper bags?Thank you in advance, Fred A: Hello Fred:Generally speaking, …
New Business: Needs Distributor & Marketing Plan
Q: Greetings Dave,I am a young entrepreneur looking to start a hot sauce company. My family has been growing peppers in the mountains of Panama for 20 years and now I wish to bring some of that experience here. I have almost chosen a co-packer. I am now trying to find distributors to help me market my product and put …
Developing a Land Race
Q: Dear Dave,I have a quick question regarding a ’land race’. I have been saving seeds from various hard-to-get pepper varieties, and I always select seed from the strongest, most healthy looking plants. I wonder how many generations it takes for a localized variety to develop. I tend to go for those that mature well enough to get to harvests …
Pasilla vs. Poblano
Q: Dear Dave,I work for a food manufacturer in So. California. One of my customers wants to buy some poblano peppers from us. When I offered him pasillas and said that the terms were used interchangeably within the industry, he said no thanks, they had to be poblanos. When I discussed this with my buyer he said that he receives …