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History of Chile PeppersFew could have imagined the impact of Columbus' discovery of a spice so pungent that it rivaled the better known black pepper from the East Indies. Nonetheless, some 500 years later, on the quincentennial anniversary of the discovery of the New World, chili peppers (Capsicum) have come to dominate the world hot spice trade and are grown everywhere in the tropics as well as in many temperate regions of the globe. Not only have hot peppers come to command the world's spice trade but a genetic recessive non-pungent form has become an important "green" vegetable crop on a global scale especially in temperate regions. New Mexico, US is by far the largest supplier of Chiles in this nation. The crop has been domesticated for years. If you go to a restaurant you need to know the answer to "Green or Red". It is the chile sauce for your food. Green is natural and red is the specialty sauce. We sell ground pepper from two regions. One is from Hatch and the other from Chimayo (Chee-my-o). Hatch chile is big business. It is a wonderful chile and it is what you think of when you think of chile sauces. From August through October they roast Hatch chile all over New Mexico. We buy them, chop them up and save them for use during the year. Chimayo is different. It is the best chile in the world. The water used for the chile is never touched by man, animal or anything. It all comes from snow melt from the nearby 12,000 ft mountains. From there the water reaches the acequias the old Spanish term for canals. They are allowed to flood the land on a schedule figured out by the person who runs the acequias called the Majordomo. You need to be nice to your Majordomo. During picking time the people of town pick those farms closest to the mountains and then down to the Rio Grande about 10 miles away. They then pick special seeds for next year, get rid of the bad chiles and ground much of it. This I can send to you. A final word on Chimayo. It is also the home of the Santuario de Chimayo. This is a place miracles happen. On the left of the where the priests pray is a room. In the room is a whole. The whole has dirt that people collect and put on themselves while praying. You can believe this or not, but I’ve been there to see people get up and toss their wheelchairs and crutches. A pile of them are on display. During Easter week people Contact Info
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 1 lb Hatch Chile medium, hot or extra hot (when available) - $17.00 1 lb Chimayo Chile medium or hot - $27.00close no category |
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