Boonville Barn + Piment d'Ville - 3 pack
The BBC Pepper Collection gives you the chance to taste the difference between the three main chiles we grow on our farm here in Boonville. As always, each 1.2oz jar is harvest dated so you know how fresh our product is. We recommend keeping our products out of direct sunlight and away from the heat of the oven in order for it to retain their bright colors and flavor.
These chiles are all from our 2019 harvest.
Comapeño chiles are rare, wild chiles from Mexico that grow in the Veracruz Mountains. Comapeño is similar to Chile Tepin on the Scoville Scale at 50,000-100,000 Scoville Units.
How would we describe the Comapeño? Its HOT. It’s citrusy. A little acidic. It’s a beautiful color! Comapeño is a complex chile that has a lot of heat up front, but subsides as you continue to eat. While the heat subsides, the flavor continues to linger. Don’t be scared of this rare chile, but definitely don’t touch your eyes after using it!
Comapeño is hotter than cayenne (50-100,000 vs. 30,000-50,000 scoville units) but can be subbed in when recipes call for cayenne, though we recommend using about half the amount.
I didn't know I needed poblano powder in my life until Nacho decided to grow some peppers and dry them. I think we were all a bit surprised by how nice and green the chile powder stayed and truly shocked by the incredible flavor that it offers. We're talking all the flavor of a poblano pepper that you can add to a dish with a simple sprinkle of this stuff.
The mild heat of the poblano is packed with vegetal green chile flavors that smells and tastes like freshly roasted poblanos coming off the grill. It is bound to be your new go to for chilaquiles, a quick crema for tacos, a delicious bonus for your buttered toast, and really I think it is going to completely change my popcorn game (We're calling it Pobcorn over here now, or Plobcorn. We're at a standstill).
I'm a big fan of rajas with tacos (roasted poblanos that I like to coat with sour cream and cumin) and this just got even easier to make with our poblano powder. Really, just add some of the poblano powder to sour cream and you're good to go.
For the purist, there’s our flagship Piment d’Ville. Grown from the seeds of Piment d’Espelette from the Basque region in France, this chile powder is a little sweet and a little spicy. It’s the kind of spice that adds deep background notes to your food and a peppery finish.
Piment d’Ville adds rich flavors to dishes when used while you are cooking to season things like onions while they are sautéing, veggies before getting roasted, or meats before they get cooked. It can also add a beautiful red-orange color to your foods in the cooking process. Piment d’Ville is a perfect garnish, adding a hit of bright color and a little heat.
In the Basque region, it is used just like black pepper, finding its way with salt into most savory dishes.