Find out more about the types of peppers we offer here at the Magic Plant Farms. You’ll discover everything from a simple sweet pepper to an out-of-this-world ghost pepper and everything in between. Here are a few of our favorites:
The Syrian pepper, or Aleppo as it’s known to some of us in the west, is a true staple. It is very popular among Middle Easterners who use this dried red chili pepper in many dishes. The ripe Aleppo peppers can be used whole or prepared by removing the seeds and half-drying them before they are finely ground into a powder.
A long-time kitchen staple, these interesting peppers are often used to make traditional sauces. The hot sauce goes on meats such as lamb kabobs or fried eggplant sandwiches to increase the flavor on simple dishes. These hot peppers may also be used to season beans and salads.
The Aleppo pepper is a true flavor enhancer. It makes food taste better because it has slow-building heat and earthy undertones.
Cayenne pepper powder is an ingredient used to add spice and color to food. It comes from the dried form of red cayenne chilies, which are then ground into a fine powder before they are added to dishes like chicken stew or stir fry for extra flavor depth.
The smell of cayenne can be pungent, but it is not always unpleasant. The chili powder form has an earthy flavor similar to the pepper from which it is derived. Note that, unlike sweet peppers that have a milder impact, you only need a little cayenne pepper to add a lot of spice to a meal.
Add a tiny amount at first and taste your dish frequently during the cooking process. The flavor of this pepper gets stronger as it cooks. The slow build makes it a good ingredient to use in spice blends like Cajun seasoning or a powder mix with poblano peppers or other hot chili peppers.
The habanero pepper is among the hottest chile peppers in this world, with a rating of between 160,000 to 260,000 Scoville Heat Units (SHU). The flavor will bring you that spicy taste without regret, but beware! This Mexican pepper is not for everyone.
If you’re looking for ways to spice up your recipes, then this hot pepper might be just the thing you need. The habanero is one of our favorite chilis because it packs a powerful punch, but doesn’t linger on teeth or tongue as the hottest peppers sometimes do!
A few tips before using: avoid touching your eyes and mouth and use gloves when chopping since the pepper skin irritates sensitive skin – especially near the nose area which often gets red.
The orange habanero ranges between 100,000 and 350,000 Scoville Heat Units (SHU), with the majority ranging from 200,000 to 300,000 SHU to make it one of the hottest chili peppers. The Trinidad Scorpion is the hottest pepper with a rating of over 1,400,000 SHU. In contrast, jalapeño peppers have a rating of 2,500-8,000 SHU.
Antep Aci Dolma Peppers
The Antep Aci Dolma is a large, red bell pepper hybrid created in Ankara, Turkey. It can grow to the size of a small melon and is very sweet, rich, and a bit spicy. Those who like their peppers to have a mild heat will be delighted to know that these bell peppers are filled with enough kick, but it is not overwhelming. The large size and gentle spice make them perfect for those looking for a little adventure in their bell pepper.
With a very sweet, fruity flavor, the antep aci dolma bell peppers are more spicy than cherry peppers, but not as hot as serrano peppers. They’re excellent for stuffing since they’re a larger size with a mild flavor. Fill it with a beef and rice mixture and top it with pimento cheese for a delightful meal!