Unripe peppers OK for sauces??

[huntsman]

I've seen a few sauces now where the ingredients include geen fruitpeppers. Is this normal? I thought the fruit really gains flavour as it matures...?

 

[Deathtosnails]

Cilantro is the Spanish name for coriander. Coriander is derived from the Latin root coriandrum which is again derived from the greek root koriannon or κορίαννον.

Yes, the seed do have a different flavour from the leaves, or the stems or even the roots.

 

[MrArboc]

I think this illustrate why it is so hard sometimes to communicate internationally. In Sweden the word coriander (koriander) is used for the plant, the leaves and the seeds. Sometimes you do specify it by saying "korianderfrö" which means coriander seeds.

It's like "potato chips" I guess. It means different things if you speak american or british english.

 

[Omri]

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.

Actually parsley is traditionally used.

Cilantro is the Spanish name for coriander. Coriander is derived from the Latin root coriandrum which is again derived from the greek root koriannon or κορίαννον.

Yes, the seed do have a different flavour from the leaves, or the stems or even the roots.

Over here it's all Koosbara, and you just specify if it's the leaves or seeds. different flavor indeed.

I think this illustrate why it is so hard sometimes to communicate internationally. In Sweden the word coriander (koriander) is used for the plant, the leaves and the seeds. Sometimes you do specify it by saying "korianderfrö" which means coriander seeds.

It's like "potato chips" I guess. It means different things if you speak american or british english.

Yeah, for example over here French fries are simply called "chips". saying "potato chips" would sounds weird.
I remember when I first visited the US and asked for fries... I used the word "chips" and they had no idea what I'm talking about.

 

[Noshownate]

Coriander in USA is the seeds whole or crushed
Cilantro in USA is fresh or dried
Plant Coriander seed then you will grow Cilantro.
congrats on the reviewer postion DTS

Huntsman obviously evryone has own ideas on green pods. I have a green pod fall offf my plant not very mature pod probabily only been on the plant for a couple weeks if that and i ate it no heat and no flavor what soo ever. then I knocked a mature green pod off that was probabily very close to ripening and this thing was hottt, it actually gave a totally different experience than from its counterpart the ripened pod. The green gave me hiccups right away the burn seemed to head for my stomach and was a different burn all together as far as location went I guess if you are going to eat the greens ones make sure they are mature green ones.

 

[MrArboc]

Yeah, for example over here French fries are simply called "chips". saying "potato chips" would sounds weird.
I remember when I first visited the US and asked for fries... I used the word "chips" and they had no idea what I'm talking about.

I did that at the school cafeteria. I got... crisps Good thing I didn't say that I wanted ketchup to go with that!

 

[gasificada]

Coriander, Cilantro, whatever... all I know is, both the powder and fresh leaves, plus green and red chillies make curry awesome! Oh, and not to forget Cumin seeds!

 

[Noshownate]

cilantro, coriander big difference.


Hey HUntsman hope you figured out what you are going to do with your sauce!

 

[Omri]

cilantro, coriander big difference.


Hey HUntsman hope you figured out what you are going to do with your sauce!

Don't yell at me!

 

[Noshownate]

 

[Masala Mojo]

we Indians love Green peppers and red peppers equally.
As a rule, we use red pepper as dry powder and in tempering dishes.
Green peppers are used in chutneys and adding to curries along with red peppers.
We use and love them both.

My Thai chutney pickle is made of green Thai peppers.

NJA

since we do not use sauces, I cannot add much to the topic.

 

[Downriver]

Here's a brutal good looking "green" sauce, from the past.

Chuk Hell's Naga Green Sauce 'Green Hell'

 

[huntsman]

Thanks, DR!

Right, as far as SA goes, cilantro, dunia, coriander leaves are all the same, so we're on the same page here.

The recipe we are referring to is finally going to be Omri's Salsa 2010, after I buggered it up! (Should have been a sauce!)

http://www.thehotpepper.com/showthread.php?16641-Basic-sauce-How-to

Nate, I find it's great with biscuits, on toasted sarmies and with cheese, but I will continue trying new applications in the pursuit of science...

Mature green chilis only - duly noted.

Man, I love harvest time!

 

[Omri]

It's great in a sammich or tortilla.

 

[salsalady]

we're really not going to go through this again for "biscuits" are we?

http://www.real-restaurant-recipes.com/images/Buttermilk-Biscuits.jpg



Huntsman, your sauce looks AWESOME! hope it tastes as good and after that.................it's all FUN!

 

[huntsman]

we're really not going to go through this again for "biscuits" are we?

http://www.real-restaurant-recipes.com/images/Buttermilk-Biscuits.jpg



Huntsman, your sauce looks AWESOME! hope it tastes as good and after that.................it's all FUN!

HA! Those are scones, Ma'am!

Best cut in half, spread thickly with Strawberry Jam (Ok, ok! Jelly, then!) and garnished with a dollop of fresh, clotted cream! (Yes, fresh and clotted is possible...!;-) )

Now, I think what I am talking about is what you guys call a cracker?? LOL!

Anyhoo, yeah, salsalady it was jolly tasty, and the fun aspect was even better - thanks!

 

[chilehunter]

unripe green chiles are just fine to use for hot sauces, though like others have said
- if you dont have to pick'em wait until ripe unless you really love green chiles.
- use the farther along green chiles, not the young green ones.
- unripe tend to have that green vegetable taste.

I've made green hot sauce before & taste good & had great heat too! it was end of the season & cold temps.
I've had a couple green sauces & they were good, though I tend to shy away from them. my favorite green sauce so far I gotta say " kato's meaner greener " hab sauce is killer!!!!!
for me it could use a little more heat to it... but otherwise he nailed it on flavor, great flavor!!!

 

[Masala Mojo]

I made green sauce from Sannam and Pusa Jwala peppers in November from my frozen stock.
It is one helluva tasting sauce. I am using it for heating up my curries . One thing however i noticed is, green sauce , eventhough not very hot, tends to give me on extra visit to the loo.

Who cares ? as long as the taste is great, its ok.

NJA

 

[The Hot Pepper]

Unripe peppers OK for sauces??

Yes

 

[salsalady]

Hey Huntsman,

Up in our neck of the woods, biscuits are a "plain" baked dough often make with buttermilk, usually round, served with butter & jam or under a rich sausage gravy (ie, biscuits and gravy breakfast dish).

Scones are a similar soft dough but with sugar in the dough, making them a sweet dough, and dough may be sprinkled with sugar on the top before baking. The scone directions I've seen say to make a "patty" of dough maybe as large across as your hand and then cut the patty into 6 wedges. Served with butter and jam just as you so lusciously described.

Is your scone sweet or unsweet.....before the jam that is!

Do you have both sweet and unsweet "biscuit/scones/whatever?

Crackers are any number of flavors of flat, crispy, small things in any shape. Hmmm, how to describe a cracker? I'll let others take care of the ethnic "cracker" references

 

[POTAWIE]

I gotta say " kato's meaner greener " hab sauce is killer!!!!!
for me it could use a little more heat to it... but otherwise he nailed it on flavor, great flavor!!!

I agree, its the best green sauce I've ever tried and the only tomatillo product that I've ever liked but as already said, it could use a bit more heat