The Jazz Chef

PURPOSE

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WHAT IS IT?

Japones peppers are a medium-hot pepper, rated between 20,000 and 45,000 SHU, on the Scoville Heat Scale. These hot peppers are similar in flavor, and apearance, to the De Arbol chile pepper. It can be used interchangeably. They are widely used in Asian, and Caribbean cuisines.

EXPERIENCE

The chile itself is vegetal in flavor. It is used for its earthy heat. In comparison, the Japones has a fleshier texture and packs a less intense punch than the De Arbol pepper. Their character, and intensity, can shift, based upon the soil in which they are grown. Those produced in the area around Jalisco, believed to be their point-of-origin, remain the most authentic.

CULINARY GEOGRAPHY

Native to the region around Jalisco,Mexico. Japones chiles,  Extremely popular in Japan, and China, as well.  India remains the largest producer. China,  Veracruz, and San Luis Potos are from where the largest concentrations of Mexican exports come.

TRADITIONAL USES

A FEW IMPROVISATIONAL RIFFS:

THE BACKSTORY

Throughout China, Vietnam, India, and parts of Mexico, it is normal to see people landscape their home in Japones chile plants. It’s an easy variety to grow, with beautiful big green leaves The chilies range, in color,  from a burnt red,  to daffodil yellow. Easy to dry and stock up, they are a spicy staple, for cooking.

The Japones Pepper is likely native to Jalisco, in Mexico’s central valley.  They are not widely used in Mexican cuisine, although they are common to Caribbean, and Asian cuisines.  Recent genetic testing indicate that they are one of several chiles that are very close direct relative of the “mother” chiles, Chiltepíns.

AKA

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