Chili peppers. Habanero peppers. Ghost peppers. So many possible ingredients, so many different flavours – and so many variations in heat that an entire index, the Scoville scale, was created to measure them.
Tasting Notes: Sweet, supple and floral with a vegetal kick
Suggested Uses: In risotto, pasta or as a garnish in a vodka martini. Also taste great on their own as an appetizer.
Tasting Notes: A cross between rosemary and hops
Suggested Uses: Put in a smoothie, top salads or chop into a sauce or marinade
Tasting Notes: Hints of lemon with a taste and crunch comparable to asparagus
Suggested Uses: In salads, stir fries or sauté with butter and eat on their own
Tasting Notes: Sweet with a floral aftertaste
Suggested Uses: On desserts, fruit salad or a crepe. Also works well in a cocktail
Tasting Notes: Spicy and savoury
Suggested Uses: In a a ceasar or potato salad. Also make a great snack on their own
Tasting Notes: Spicy and tangy
Suggested Uses: Throw on a sandwich, dress a burger or eat them on their own
Tasting Notes: Rich caramelized onion flavour with notes of sweet garlic and spicy mustard
Suggested Uses: On burgers, grilled cheese or on charcuterie board