Our Peppers
Fish Peppers – An African American Heirloom
These peppers were originally grown in the Mid-Atlantic and were originally used primarily in shellfish cookery. They are a little spicier than jalapeños but more flavorful. The plants are variegated, and the peppers start off in varied colors from green, to variegated, to a creamy white color. The peppers mature to a deep red color, but can be used at most any stage color. We use these fresh to season soups and seafood dishes. However our favorite use is to dry them and ground them up into small flakes. We sprinkle these over just bout any meal, from eggs at breakfast, to chicken to fish, to pork or burgers to add an extra tasty spice to the meal. We will have our flakes available for sale this fall. Please check back for availability.
Jalapeno Peppers
We grow Craig’s Grande Jalapeños at Hickory Flat Garlic Company. These fat peppers have many uses in our kitchen. We stuff them, wrap them in bacon, use them in salsa, dry them and ground them up, put them on pizzas fresh and also can them for use in the winter time. The heat content varies with each plant. Individual peppers will be available for sale later this summer.
Datil Peppers
Datils were said to have been brought to the “New World” by the Minorcans when they helped settle St. Augustine, Florida. This three inch pepper packs a big punch, at 300,000 Scoville units. While the heat is intense, it also carries a hint of citrus flavor.
Carolina Reaper Peppers
We were gifted this beauty by our friend Kurt. Billed as one of the hottest peppers on the planet, the Reaper boasts intense heat, but does have a unique flavor. The pepper is red and gnarled, with a small pointed tail. We will be offering indivual peppers for sale later on this summer. Please check back for availability.
