PEPPER SOURCE

WHAT IS SPECIAL ABOUT MASTER POW'S CO.

Master Pow's Co. promises to provide you with an experience to appreciate the essence of the use of hot chili peppers in each one of our hot chili pepper products.  

Get to know the peppers we use.

We use some of the world's hottest peppers, offering an array of options. We pride ourselves in sustainability, including growing our own peppers in Montclair, NJ, free of pesticides and with lots of love and care in our urban garden. 

 Due to seasonality when we aren't able to grow our own peppers we work with local farms and farmers to grow our peppers and/or do our best to source our peppers responsibly with the same practices and values we have.  


Below learn more about the chili pepper we use.

CHILI PEPPERS

The chili pepper (also chilechile pepperchilli pepper, or chilli), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːlːi] (About this soundlisten)), is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae.[4] Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances giving chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.

AJI DULCE

PEPPER GLOSSARY
Ají dulceají cachucha, quechucha, ajicito, or 'ají gustoso" is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. It is most widely known in CubaJamaicaPuerto RicoDominican Republic and Venezuela, where it refers to a specific native variety of Capsicum chinense that is related to the habanero but with a much milder, smoky flavor. 

CAROLINA REAPER

 PEPPER GLOSSARY
 The Carolina Reaper is a cultivar of the Capsicum chinense plant. Developed by South Carolina breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. In 2013, Guinness World Records declared it the hottest chili pepper in the world, surpassing the previous record holder, the Trinidad Scorpion "Butch T".

GHOST PEPPER

PEPPER GLOSSARY
The Bhut jolokia, also known as ghost pepper, ghost chili pepper, or ghost chili is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich.

HABANERO PEPPER

Habanero Pepper
The habanero (/ˌ(h)ɑːbəˈnɛər/Spanish: [aβaˈneɾo] is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.  The habanero's heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods.

SCORPION PEPPER

Scorpion Pepper
The Trinidad Moruga scorpion (Capsicum chinense) is a chili pepper native to the district of Moruga in Trinidad and Tobago. It is one of the spiciest chilies in the world.

SCOTCH BONNET PEPPER

Scotch Bonnet
Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units


PEPPER GLOSSARY
*glossary provided by @wikipedia
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