Unique spices and global flavors are on trend! From Sriracha sauce to interesting Mexican salsas, curries, gojuchang or chili crunch, we are seeing a spike in demand from younger generations. These unique spices don’t have to equal hot, burning heat. They can be vegetal or warm, black peppery or smoky. As we head into summer in North America, it’s fun to think about different peppers and chile powders as the plants are also popping up in our gardens. Now let’s learn something new about peppers! Unique Peppers ON TREND SPICE:
after dehydration. These peppers bring that same beauti- ful color to recipes when they are dried. We like to use these chiles in marinades, salsas, hot sauc - es, infused chiles oils and more. With a smoky-acidic heat, you can try adding these peppers to brines, bean chilis and spicy curries. Morita Morita is a term for a chipotle pepper, which signifies just how ripe it was before it was smoke-dried. A chipotle is a ripe, smoke-dried jalapeño. Moritas are made from red, ripe jalapeño peppers. With rich chocolate and tobacco aromas, the morita is smoky, nutty and slightly fruit, per - fect as a marinade with fatty meats or beans. While it is commonly seen in Latin American cooking, there is no reason you can’t play with its smoky flavors in any type of cuisine. Heat Level: The heat level of morita chiles ranges from 3,000- 10,000 Scoville Heat Units, that’s a medium-low heat. Poblano The Poblano is a mild, dark green pepper packed with fla - vor, but not much heat. Heat Level: The heat level of the Poblano is about 1,500 Sco- ville Heat Units, that’s a mild heat. For reference, a jalapeño is usually over 3,000 Scoville Units. The Poblano is said to have been first grown in the city of Puebla, Mexico, home to Mole Poblano. These medi- um-sized peppers can grow up to 6 inches long. They bring earthy flavor to recipes, especially when their thick outer skin has been roasted or charred to perfection. Once ful - ly ripened and dried, the Poblano’s name changes to the Ancho Chile, which is said to be the most popular dried pepper in the world. Besides being used in moles, Poblanos are often used to make rajas, chile rellenos and other stuffed pepper cre - ations. We think Poblanos pair great with cheese dishes!
Guajillo Chile The Guajillo Chile is the dried version of the Mirasol Pepper, hailing from Zacatecas in Mexico. This pepper is about 5 inches long and turns from red to dark, pur - plish-brown as it dries. Heat Level: The heat level of the Guajillo Chile ranges from 2,500-5,000 Scoville Heat Units, that’s a mild to medium heat, milder than a Jalapeño. The Guajillo is the second most popular dried chile, be- hind the Ancho Chile. It has slightly fruity notes, hinting at tart berries, that pair well with the other smoky and acidic flavors found in the chile. Guajillo Peppers are pop - ular in Mexican cuisine, often found in mole sauces. Its fruity flavors also work well with chocolate! Because of its low spice level, Guajillos can bring great flavor to a reci - pe, without making it too spicy. Along with the Ancho and Arbol, the Guajillo Chile is considered a part of the “holy trinity” of peppers in Mexican cooking. Traditionally, the dried peppers are ground into a pow- der or rehydrated and pureed before using in a variety of dishes. Chile de Árbol Chile de Árbol translates to tree chile, referencing its long woody stem. You might hear this pepper also called a Bird’s Beak Chile or Rat’s Tail Chile. As the thin pepper grows on the plant, it elongates to about 3 inches long and turns bright red when it is ripe for picking. Heat Level: The heat level of Chile de Árbol ranges from 15,000-30,000 Scoville Heat Units, that’s a medium heat, sim- ilar to Cayenne Pepper. Chile de Árbol peppers can be found fresh, dried, or ground into a powder or rehydrated paste. As dried chil- es, they are often used to create the decorative ristra wreaths because they do not lose their vibrant red color
Ready to reduce stress? Consider sharing mindful eating practices at your school. It can have a profound impact. Annelise McAuliffe Soares | Ready Foods Annelise is the Director of Marketing & Brand Stewardship at Ready Foods in Denver, Colorado. Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are delicious, not difficult. Her favorite hot lunch in elementary school was always nacho day.
Powered by FlippingBook