The Amazonian pepper, native to Colombia, is very hot; it is, in fact, one of the spiciest peppers. Its pale yellow color comes from being harvested before maturity. Its fruity notes and subtle acidity will enhance your sauced dishes as well as your dips. Scoville Scale: 9/10 (volcanic).
Amazonian pepper is very powerful. It is essential to use it with certain precautions. Avoid handling it with bare hands. Prefer to use gloves to avoid any contact with mucous membranes, especially the eyes. Handle it delicately.
Amazonian Pepper can be used and consumed in various ways, depending on the desired spiciness. Like other peppers, the spiciness of Amazonian Pepper concentrates in the seeds.
To add a moderate spiciness to your dishes, you can:
To add a powerful spiciness to your dishes, you can:
While Amazonian Pepper should be used sparingly, it can be used without restraint in cooking. In the overseas territories, it is consumed in the same way as pepper. It can be used in starters, main courses, desserts, or beverages. You can use it to spice up sauces or soups, add flavor to simmered dishes, meat dishes, or dips. Amazonian Pepper can also enhance a chili con carne and give it character.
In the mouth, Amazonian Pepper has fruity flavors. It possesses subtle acidity and citrus notes, reminiscent of Tabasco pepper. Indeed, these two peppers belong to the same species of peppers. Delicate yet potent, it can be used for various purposes.
Its spiciness level is 9/10 (volcanic) on the Scoville scale; its heat is slightly less intense than Cayenne pepper.
The botanical name of Amazonian Pepper is Capsicum frutscens. It belongs to the same botanical species as Tabasco pepper. It is harvested slightly before its optimal maturity, which gives it its yellow color and imparts its tangy notes. Delicate drying allows it to retain this color as well as all its organoleptic qualities.
This pepper is native to Colombia, more precisely from the highly fertile Amazon basin, one of the richest natural reserves on Earth. Hence, this volcanic pepper derives its name from the mythical river flowing through this region: the Amazon River.
Colombia is named after the explorer Christopher Columbus. He was the one who brought the first varieties of hot peppers to Europe. The cultivation of peppers in Colombia is ancient, dating back over 1500 years. Drawings attributed to pre-Columbian civilizations have been found in some wells accessing ancient burial chambers, between 600 and 900 AD. During that time, peppers were used as pigments for the drawings.
Allergen | Absence |
---|---|
Native country | COLOMBIE |
Genus and botanical species | Capsicum frutescens |
Ingredients | Amazon chilli pepper |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |