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Photos courtesy of Fire Tongue Farms. Fire Tongue Farms provided the photos.
Fire Tongue Farms, a chile-pepper farm in Hollister (CA), was founded in 2014. Its goal is to grow high quality, rare varieties of chile-peppers for local chefs, spice makers and hot sauce manufacturers. The peppers are smoked and dried to make them more shelf-stable and easier to ship. They also have a unique taste. Fire Tongue Farms supplies Curio Spice's dried Guajillo flakes, and will shortly be the producer of the japonese peppers used in our Edo Spice blend. Levon, the co-founder of Fire Tongue Farms was my first call on August 23rd. We talked about his business.
How long have your been in the chili farming industry? The idea for Fire Tongue Farms came to us in the fall 2014, and we officially became a company in 2015. We planted our first seeds and started our first transplants in early 2015.
Why did you start Fire Tongue Farms?
The idea was the result of two ideas that I and my partner Ryan had. You have to start with something you're passionate about. We saw an opening to create a business that specialized in rare chili pepper varieties. We had been doing this at a small-scale at some of the farms we studied at previously.
From the beginning, we wanted to create products that would be shelf stable. For example, smoked peppers or flakes. We wanted to start with something that would be shelf stable, rather than a perishable product that a farmer might have to bring to the market every week. We were also very excited by the different flavor profiles that different chili pepper varieties offer. We thought that it was an area people were not exploring, and that processing brought out different flavors.
What other crops do you grow on your farm?
Commercially? No. We have grown cover crops in large quantities and a few other things for fun like corn and tomatoes. From a business perspective, chili peppers have always been the focus.
You were probably involved in agriculture before you began your farms.
We met at UC Berkeley, and neither of us was studying agriculture. However, we became interested in sustainable food systems and farming towards the end our college years. This was due to the environment in which we lived and the classes that we took. After we graduated from college, we both studied agriculture. He studied for a time at UC Santa Cruz, and I worked on farms in Petaluma, Germany and in Petaluma. When I returned from Germany we gathered and said, "Oh, you've done some farming." I've been doing some farming. Why not start something? Try something small to see what happens.
How large was your farm team when you first started farming?
In those early days Ryan and I did everything, but we had a lot of support from the community. Particularly around big events. We were able, with two people, to handle the farming part, almost all by ourselves. We'd then have big events, where friends would come help us or we'd do some work off and on.
We're focusing on the processing part of things today and will bring in lots of help to the processing end by the end of the calendar year. The structure of the business has changed a lot. Ryan's wife Maya is helping us out more and there are seasonal workers that come on.
In 2019, you began to grow peppers in different regions of California. What made you decide to expand the business in this way?
We were unable to grow at the rate our customers wanted. Our customers love our added value. People aren't as interested in our fresh peppers. We realized we needed to increase our processing capacity if we wanted to be more efficient and reach more customers.
The main thing was to establish relationships with farmers that shared our outlook and approach towards farming. We're also willing to try new varieties they haven't grown before. We said, "Hey here's a variety you've never grown." You'll grow the plants for us, and we'll then process them.
Are these other pepper growers or are they growing other crops?
We have never worked with a farmer who only grows chili peppers. These farmers grow anything.
You have a variety of peppers in your garden. How do you choose where to grow each chili? What impact does climate have on the heat, flavor and aroma of chilies?
We love to geek out about this topic. Without going into too much detail, climates with a higher level of heat and drier conditions tend to produce more capsaicin. Hotter, drier climates produce hotter peppers. The cooler climates we enjoy in Santa Cruz don't produce as much heat but are sweeter. It's very interesting.
We grow the Aleppo Pepper in Santa Cruz, for example, because we love how it turns out as a sweet pepper with a lot of heat. When we grow this pepper in a dryer climate like Hollister it doesn't seem to have as much sweetness. A similar difference is seen in the cyklon growing in Santa Cruz as opposed to Hollister and Gilroy. Hollister has a more spicier pepper.
When we plant, we also consider the growing season. In hot, dry climates, plants accumulate more growing degree days. They'll also be ready for picking and processing at an earlier date. This makes a big difference in terms of logistics and how we stagger our harvests. It's sometimes harder to extend the harvest season if everything is done in one place. But, with the system we've got now, you can start harvesting in the central valley and then move on to cooler, wetter places later in October. We use a variety of factors to decide what varieties and where we will plant them.
Do you have any peppers in your garden that you are currently growing or peppers that you would like to grow?
We're growing Super Hot Peppers in greater numbers than ever before. Our name would lead you to believe that we are primarily interested in the super spicy varieties. In our seven-year history, we have had a wide variety of peppers, from sweet varieties like Jimmy Nardellos, to hotter ones like the different cayenne types. We have done a large number of peppers. A lot of Mexican, New Mexican, and Aleppo peppers. We're excited and scared to try several new varieties this year of Super Hots.
There's never a year when we had the exact same line-up every year. We always try a few different varieties to see what works best for us. We try out new varieties to see what we like. Some we leave behind because they are not our favorites or there is no market for them. We have a few staples we always bring every year.
We are also working on a few for Curio spice. We are doing the Korean pepper and the Japones. I'm really looking forward to those.
Why did you decide that you wanted to grow more Super Hot Peppers in your garden?
We had room for everyone.
What is the hottest pepper that you grow?
The new variety we are trying is either the Ghost Pepper, the Carolina reaper, or the Trinidad scorpion. These are weapons. It's not the same thing.
How can you harvest peppers that are painfully hot to the touch and taste?
This is a question that I don't hear very often. We test a lot in the field and we will bite into peppers just to taste them. We have plenty of gloves to protect us when we harvest. We do build up a tolerance, and we have yogurt on hand to help if you are tasting several. The capsaicin is neutralized by the yogurt. Over the years we've experienced a few hiccups, but for the most part it was fine. Nobody has ever had an eye injury or any other kind of injury.
What is the hottest pepper that you have eaten?
For some reason, to this day the hottest pepper I have ever tasted in the field is a jalapeno. It was the same row as super sweet, delicious, sugary, and barely anything peppers. Then one of them became the hottest I had ever tasted. They will play such games with you.
What is the most popular variety of chili that you grow?
The chipotle. Our chipotle is unique. We smoke it with wood from local fruit trees. This was the first thing that drove us to open the business. My partner used to work in organic fruit orchards and had a surplus of wood from apple, pear, peach and plum. By infusing this into smoke dried peppers he was able create a unique smoke-flavored chipotle. It has a barbecue-like, sweet and smoky flavor compared to other chipotles.
Dried chilies make up a large part of your business. Tell me about the process of drying.
The smoke is added after the dehydration.
It's happened that the peppers would go in a smoker to dry for a few weeks. The peppers end up being very smoke-infused. We dry them out in the oven until they are 70-80% dry, and then we smoke them. They have a very strong smokey taste, but not as overwhelming. It's more balanced.
Not all our peppers are smoked. Curio receives guajillo from us that is just dried. To speed up the drying process, let the plants dry in the sun. It's fun to try to find the right balance between timing and ensuring that they are as dry as you can without losing too much crop. We then put them into the oven to finish off.
Each variety is a bit different. Some varieties have thick walls like jalapeno. Others, such as guajillo and New Mexico, require less time.
What is the ratio of dried to fresh chilies in a typical recipe?
Today, we are almost exclusively dried and processed. We make some small-scale products, but we plan to expand in the future. We made a very nice Aleppo sauce last year, which people loved. We made some vinegars. The majority of the fresh chilies we reserve for these products are used. All other products are primarily dried, smoked or sold in whole dried form or as powders and flakes.
What is the market like in your country?
We are a mix of Business-2 Consumer and Business-2 Business, so we do not do much retail. We would love to work with distributors in the future but are not set up to do so. Our business is primarily done through direct sales and online. We also sell to companies such as Curio.
We get requests every year from people who are in our network or local chefs for like 100 pounds here and 100 pounds there. Some locals, who are starting their own hot-sauce company or making their own home-made hot sauce will call us to ask, "Hey, can I buy 50 pounds of Cayenne?"
You mentioned a few times that Santa Cruz, the place where you grow most of your peppers has a more humid climate. Water is a scarce resource in California. How have you handled this issue?
It's worth saying a lot about this. We're fortunate that the areas where we've grown have access to water and our scale isn’t too large. The problem has never been too large. If you are efficient and productive, you can get a large yield from one acre.
Chili peppers do not require as much water as other crops. We've always been very good at monitoring the peppers and determining the stage of growth for each one. This has helped us to make the right decisions towards the end. We do deficit irrigation when we know we are getting close to harvest. This has many benefits. This method not only saves water, but also stresses the crop to concentrate its flavor and stop its vegetative growth.
What is your favorite recipe to use with chilies?
They are used in everything, and it depends on the season. When I use flakes, it's more like a sauce, so you can add them to eggs, burritos, pizza or anything else. One of my favorite ways to use whole dried peppers is in a pot with beans. With different types of beans and other spices and herbs you can get a wonderful flavor. Also, they are great for stews and other dishes. Smoked ones can completely transform a meal. Non-smoked ones, however, are perfect for adding spice.
Have you always been a person with a high heat tolerance or did you develop it after working and eating a lot of peppers?
Since I began, my tolerance has improved. It's higher than average but I still have the same reaction as anyone else. I try to be mindful of not going overboard, after all, we are still trying to eat healthy food. You don't want to drown your food in spice, so you can't even taste it.
What are your favorite aspects of being a farmer?
Farming allows you to be involved with the fundamental things you do on Earth, such as your environment, soils and climate. The intellectual or philosophical challenges of farming are something I enjoy every year, like trying to predict the timing of things and trying to understand causal relations. Every year is different and there are new challenges. But ultimately, that's what keeps us motivated and going. The best part of this business is the ability to create products that people love.
Frequently Asked Questions
What spices are commonly used in Thai cuisine?
Thai cuisine is well-known for its rich flavour profiles. These flavours come from unique and flavorful spices that create various delicious dishes.
Common ingredients used in Thai cooking include lemongrass, galangal, kaffir lime leaves, chillies, garlic, shrimp paste, coriander, cumin, turmeric, and more.
Each one of these spices adds to Thai cuisine’s unique flavour profile. It is used often in soups and curries; galangal lends a slightly peppery taste to dishes; chillies add a spicy kick; garlic gives dishes an umami depth; shrimp paste adds a subtle, but fragrant, aroma to dishes; coriander brings out a mild, yet pleasant aroma to dishes; cumin adds a smoky flavor to dishes; and turmeric gives food a vivid yellow color.
These spices are combined to create complex flavour profiles specific to Thai cuisine. Chefs can create delicious and aromatic dishes by using a variety of spices. These spices will help you bring Thailand's flavours to your kitchen.
Almond Flour or Almond Meal? What is the difference?
A almond meal is a versatile almond flour alternative that can be used to bake, cook, or even make nut-free dishes.
Almond flour can also be gluten-containing, which can make it difficult to digest. Gluten-free foods should be avoided if you have celiac Disease or any other digestive condition.
Although almond flour isn’t considered to be a “superfood”, it is rich in healthy fats and fibre.
The nutritional benefits of the almond meal include magnesium, copper, iron, zinc, manganese, phosphorus, potassium, calcium, and vitamins A, B1 (thiamin), and C. In addition, it provides 25 percent of the daily value for folate, 20 percent for niacin, 15 percent for pantothenic acid, and 5 percent for riboflavin.
Almond flour, made from almonds contains monounsaturated and polyunsaturated oil. Both can lower LDL cholesterol and increase HDL cholesterol.
Almond flour also contains antioxidants like phenolics and flavonoids. These compounds help to prevent oxidative damage from free radicals.
In a study published in Journal of Agricultural Food Chemistry, almond flour was found to have an antioxidant activity comparable to blueberries, cranberries or pomegranates and red wine grapes juice.
Almond flour is commonly sold together with almondmilk, which has additional nutrients.
What are the 11 spices of Indian cooking?
Coriander seeds and cumin seeds are the eleven main spices in Indian cuisine.
These ingredients can also be used in almost any dish. These spices add a unique flavor to dishes like curries, chutneys and pickles, rice, bread, and desserts.
For health reasons, spices are also beneficial. Curcuma helps fight cancer cells. Cloves help protect against bad breath. Black pepper reduces cholesterol levels. Cinnamon lowers blood pressure. And ginger aids digestion.
A spice rack is a fantastic kitchen tool that allows you experiment with different combinations. You have the option to make your own mixes of spices, or you can buy ready-made ones that include all the essential spices.
Some people do not like to add spices to their food. These people believe spices are a masking agent and do not enhance natural flavors. However, it is possible to enhance the taste of your meals by adding a little salt or pepper.
Many chefs agree that spices play a crucial role in culinary art. Many dishes would lack flavor and be boring without them. Next time you feel inspired, try a new recipe.
Which Spices and Herbs are Best Served with Potatoes?
A potato can be a side dish for any type of meat. You might have been cooking potatoes for a while and know that there are other ways to prepare them.
These versatile vegetables are delicious additions to any meal, from salads to casseroles to soups to pasta dishes. Many spices and herbs are good with potatoes, did you know?
These delicious recipes will spice up your next potato recipe.
Statistics
- Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
- It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
- India contributes to 75% of global spice production. (en.wikipedia.org)
External Links
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- Development and Validation of Novel Dietary and Lifestyle Inflammation Scores - PMC
- PubMed: Molecular mechanisms curcumins suppressing cancer angiogenesis, tumorigenesis, and metastasis. We focus on the NF-kB pathway.
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How To
How to cut Shiitake Mushrooms
So the shiitakes have been doing well. There's nothing wrong with them. But how do they be cut? We've tried everything, even scissors. But they just keep slipping from our hands. Is there something wrong?
There's a trick to that. Put a rubber band around your mushroom stem and twist it tight. You won't slip, and you won't be cut.
This may seem too simple. It is. But it's also very powerful.
The rubber band makes the stem slippery, so it feels natural when you pick it up. It doesn't hurt to keep the stem in place.
Do it! It will be so much easier to cut mushrooms than ever before.
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