Seasoning Peppers

Photo by Gayla Trail  All Rights Reserved

In the Caribbean, that’s what they call peppers that look like hot peppers but aren’t. Although, I have also heard the term used with hot peppers, too. I suspect they really are hot, just not by West Indian standards. All of these were hot, let me tell you, and incredibly aromatic. But hot, ho yeah, at least by my standards.

There was a time when I took pride in my ability to withstand the hottest hot peppers, but those days are long gone. My nearly middle aged digestive system would rather not, thank you ever so much and good night. I like growing hot peppers, and it is always fun to discover a new variety, but these days I enjoy them in small doses.

The green peppers in this photo were a gift from Stevie, Not Wonder. The little peppers were found growing on a bush behind our cottage. The rest were collected here and there. Pepper bushes are fantastically huge in the Caribbean heat. They grow on and on into perpetuity and are not hard to come by.

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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3 thoughts on “Seasoning Peppers

  1. I have been growing the Caribbean Seasoning Peppers for sometime and love the flavor they add to my meals. I have them in salads, beans or stews. The ones I have are not very hot, but very flavorfull. A great way to enjoy the flavor of hot peppers without the heat is to add a whole green pepper to the dish you are cooking. And the trick is to make sure it stays whole. While the pot is on a low fire add a whole green or red pepper and let simmer for a few minutes. That way the flavor is added without the heat.

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