The Grenada seasoning pepper is a delicious pepper. There is no true comparison in flavor. If one was to imagine it however, it could be compared to cutting up a bushel of habaneros and then quickly inhaling as much of it it as you can, but even then there are subtleties that differentiate this pepper and set it apart from all the rest. This pepper is intensely aromatic, floral, and tropical with notes of citrus as well as pineapple and some may say watermelon. Aside from everything mentioned above, there is no heat!
Upon several conversations with people who buy these peppers by the bushel, most seem to use this pepper in West indian cooking, in order to give food the flavor of hot peppers, without the heat. Several people also use this in hot sauces, in order to add more fragrance and flavor. I have also tried adding 1/2 of a grenada pepper to 2cups of white rice and the result was fantastic. The rice was very floral and full of flavor, and pairs well with latin food.
Grenada pepper seasoned Rice
1 clove of garlic minced
1/2 of a Grenada pepper seeded and minced
1 Tb olive oil
2 cups of uncooked white rice
3 1/2 cups water
salt to taste
Sweat the grenada pepper and garlic in the olive oil, without getting any color on them.
Add the rice and mix, fully coat the rice, then add the water.
Bring to a boil, then reduce to a simmer and let cook for roughly 15-20 min.
Fluff the rice when done, and eat.
I have also pickled these so that I could use these throughout the winter and spring. I love these with just about anything, I have even used them in place of the mexican pickled jalapenos, when I have run out, and they work just as great.
For the pickle, I like to keep it very simple and clean. to make sure the characteristic flavor of the pepper shines through.
3 cups white wine vinegar
1 1/2 cups water
1/2 Tb sugar
1 Tb salt
20 grenada peppers
Grab the first four ingredients, and bring them up to a boil.
while this is happening, take the stems off the peppers and put them into two sterilized mason jars.
Once the liquid has boiled, pour over the peppers and seal the jars.
These peppers are immensely flavored and should be eaten gradually at first because the flavor can initially be overwhelming, but it is delicious.
You can find these peppers at the Union Square Greenmarket at the Eckerton Hill Farm stand from the very end of August until mid November, if the weather cooperates.
Have you ever tried this pepper?