Certified Biodynamic and OrganicCapsicum annuum Thin fingerling red fruits on sturdy plants for fresh or dried use. This very hot pepper is an essential ingredient for many Asian cuisines. We use them whole infused in the cooking oil then removed for stir-fries and hotpots. Try this: a whole cayenne pepper, some finely chopped ginger, organic orange peel, star anise, black pepper and tamari cooked slowly to make a broth with beef bones, then remove the bones, orange peel, star anise and cayenne to slow braise beef, leeks and carrots, then throw in some Chinese cabbage in the last few minutes of cooking. Garnish with fresh scallions. Guaranteed to warm you up, it’s a perfect hotpot dish for a winter weekend.
