-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
Unripe peppers OK for sauces??
- Thread starter huntsman
- Start date
Some people do, a lot of people seem to prefer green jalapeños for example.
You will just have to taste the pods at different stages of ripeness to get your head around the flavour differences i think. I don't really go for green peppers apart from jal's, serrano's and thai hots but then again i have not tried a very large variety of green peppers either.
I think for sauces i would prefer ripe pods but hippy makes a nice jal sauce called jungle juice.
I think for sauces i would prefer ripe pods but hippy makes a nice jal sauce called jungle juice.
Novacastrian is correct. Try the peppers at different degree of ripeness and then decide when to harvest. Some chiles only develop their full heat when ripe, others may be more hot when unripe, and there is some, like Soverato, which become a bit bitter when ripe. Good luck !
I find that green chillies have a little more crunch, less sweetness (as the sugars have not developed) and like omri said, a herbaceous flavour and more often than not a taste akin to granny smith apple. A green chilli imo pairs well with 'green' flavours (coriander, apple, lemon grass e.t.c) and acids more than sweet ingredients.
I think it would be something interesting to experiment with... but as I've yet to even create a standard 'ripe pepper' hot sauce, I think I'll be experimenting with that first!
What's the ingredient list for the sauce, if it's not too secret 
Cilantro= coriander =same same hehehehe. Heya omri, have you tried any SE Asian herbs? Fresh and clean flavours that go so well with green chilli.
salsalady
eXtreme Business
cilantro=coriander......sort of~
as I understand it, cilantro is the leaves and stems of the plant. Coriander/coriander seeds are the seeds of the cilantro plant. Coriander is sold as whole seeds and also ground powder. Cilantro is usually sold as a fresh herb, looks similar to parsley. You may be able to find dried cilantro also. I dunno, never looked for it, but I'm guessing some could be found. It would probably look like dried parsley flakes. Does anyone know if dried cilantro is out there?
I find a huge difference in taste between coriander and cilantro.
as I understand it, cilantro is the leaves and stems of the plant. Coriander/coriander seeds are the seeds of the cilantro plant. Coriander is sold as whole seeds and also ground powder. Cilantro is usually sold as a fresh herb, looks similar to parsley. You may be able to find dried cilantro also. I dunno, never looked for it, but I'm guessing some could be found. It would probably look like dried parsley flakes. Does anyone know if dried cilantro is out there?
I find a huge difference in taste between coriander and cilantro.
salsalady
eXtreme Business
From WiseGeek-
History. The coriander plant was grown in the Hanging Gardens of Babylon, while cilantro is an ingredient in the bitter herbs or maror that are a traditional part of the Passover meal.
Description. Initially, the coriander plant has leaves like parsley, to which it is related, but when the plant bolts, the leaves it produces are very different in nature and no longer as desirable. Hence, two different strains have been developed -- plants that are slow-bolting and better for cilantro production, and plants which are encouraged to bolt to produce the coriander fruit. In any case, the plant has small white or pink flowers, and when grown for the spice coriander, attains an average height of 2 ft. (60 cm.), though it can reach 3 ft. (about 1 meter).
Gardening. The coriander plant is a hardy annual that does not transplant well because of its taproot. When growing it for cilantro, one way of dealing with its tendency to bolt it to use succession planting and protect it from extreme heat. Also, if you are growing the plant for its leaves, the sudden production of a long, tall stalk forewarns the plant's intent to flower.
Food and other uses. Cilantro is used as a garnish in Southeast Asian food, and as an ingredient of Thai green curry paste. In Mexico, it is used in salsa and guacamole. When used in cooking, cilantro should be added in the last few minutes so it doesn't lose its flavor.
and from Ochef-
"What is Cilantro?"
Q-In Far Eastern cuisine an ingredient called cilantro is mentioned. I'm from Sydney, Australia and haven't heard of it. Can you help me … perhaps there is another name for it? Or it could it be a spice?
A- Cilantro, also known as coriander, is a plant that is widely used in Asian, Middle Eastern, and Latin American cooking. The plant itself is coriandrum sativum, is indigenous to Southern Europe and the Mediterranean, and is related to parsley. In common usage, at least in the States, cilantro refers to the leaves of the plant and coriander refers to the seeds, which are often ground.
There is a pretty big taste difference between the leaves and seeds. The leaves have a very pungent smell and taste and are used in highly seasoned foods. In fact, the leaves have not found broad acceptance in Europe outside of Portugal, which developed an affinity for the taste following its conquests in Africa. (The leaves are also referred to as Chinese parsley and Arab parsley.) The seeds, however, have a spicy, lemony aroma and taste.
History. The coriander plant was grown in the Hanging Gardens of Babylon, while cilantro is an ingredient in the bitter herbs or maror that are a traditional part of the Passover meal.
Description. Initially, the coriander plant has leaves like parsley, to which it is related, but when the plant bolts, the leaves it produces are very different in nature and no longer as desirable. Hence, two different strains have been developed -- plants that are slow-bolting and better for cilantro production, and plants which are encouraged to bolt to produce the coriander fruit. In any case, the plant has small white or pink flowers, and when grown for the spice coriander, attains an average height of 2 ft. (60 cm.), though it can reach 3 ft. (about 1 meter).
Gardening. The coriander plant is a hardy annual that does not transplant well because of its taproot. When growing it for cilantro, one way of dealing with its tendency to bolt it to use succession planting and protect it from extreme heat. Also, if you are growing the plant for its leaves, the sudden production of a long, tall stalk forewarns the plant's intent to flower.
Food and other uses. Cilantro is used as a garnish in Southeast Asian food, and as an ingredient of Thai green curry paste. In Mexico, it is used in salsa and guacamole. When used in cooking, cilantro should be added in the last few minutes so it doesn't lose its flavor.
and from Ochef-
"What is Cilantro?"
Q-In Far Eastern cuisine an ingredient called cilantro is mentioned. I'm from Sydney, Australia and haven't heard of it. Can you help me … perhaps there is another name for it? Or it could it be a spice?
A- Cilantro, also known as coriander, is a plant that is widely used in Asian, Middle Eastern, and Latin American cooking. The plant itself is coriandrum sativum, is indigenous to Southern Europe and the Mediterranean, and is related to parsley. In common usage, at least in the States, cilantro refers to the leaves of the plant and coriander refers to the seeds, which are often ground.
There is a pretty big taste difference between the leaves and seeds. The leaves have a very pungent smell and taste and are used in highly seasoned foods. In fact, the leaves have not found broad acceptance in Europe outside of Portugal, which developed an affinity for the taste following its conquests in Africa. (The leaves are also referred to as Chinese parsley and Arab parsley.) The seeds, however, have a spicy, lemony aroma and taste.