JWFilips
Well-Known Member
The problem in the USA is that the recipes for what should be traditional foreign condiments and hot sauces do not use the correct peppers.
For instance ...I checked about a dozen recipes for middle eastern "Shattah" and most used jalapeño !
Middle Eastern "Shattah" uses the "Shattah" Peppers from the middle east (mostly Syria) I grow them this year and there is a big taste difference!
Pico de Gallo is traditionally made from the Mexican pepper by that name "Pico de Gallo" very different in heat and flavor from jalapeño
I'm growing these also this year and believe me that have a totally flavor & heat in that condiment
I could go on: Sambal Oleck uses a specific Thai Chills! None of the prepared versions use that chili / nor do the recipes
African Harrasa needs to be made with the African Peppers ( mostly the Beriberi )
For instance ...I checked about a dozen recipes for middle eastern "Shattah" and most used jalapeño !
Middle Eastern "Shattah" uses the "Shattah" Peppers from the middle east (mostly Syria) I grow them this year and there is a big taste difference!
Pico de Gallo is traditionally made from the Mexican pepper by that name "Pico de Gallo" very different in heat and flavor from jalapeño
I'm growing these also this year and believe me that have a totally flavor & heat in that condiment
I could go on: Sambal Oleck uses a specific Thai Chills! None of the prepared versions use that chili / nor do the recipes
African Harrasa needs to be made with the African Peppers ( mostly the Beriberi )