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Best Asian Fruit Vegetable Types
Kabocha is a Japanese variety of winter squash (more commonly known as pumpkin), beloved for its sweet flavor, which is often said to be similar to that of a sweet potato. Like all of the other squashes, the predecessor of kabocha is believed to have originated in Mesoamerica, from where it spread to other parts of the world.
Portuguese sailors introduced it to Japan in the 16th century, where it eventually evolved into the variety we know today. The exterior of the kabocha squash is dark green and hard, while the interior flesh is a vibrant orange. In addition to being sweet, kabocha is also rich in nutrients.
VARIATIONS OF Kabocha
Urfa biber is a traditional dried chili pepper originating from the city of Urfa. These peppers are distinguished by their dark burgundy color, flakes of irregular sizes, and a flavor that's best described as sweet, salty, sour, and smoky. Urfa peppers are harvested when they're orange-red or dark red, and they are then dried in the sun during the day.
At night, they're covered with plastic or fabric in order for the peppers to preserve their natural oils from the skin. As a result, the peppers become dry, but not entirely, before they're coarsely ground with a bit of salt and packed.
Prik kee nu or bird's eye chilies are small, spicy chili peppers that are very popular in Thai and other Southeast Asian cuisines.
They're also commonly referred to as Thai chilies as they are the most popular variety, but they are in fact just one of many Thai chili cultivars. These chilies have a vibrant flavor and are quite hot, typically much more so than jalapeños or serrano peppers.
Kashmiri chili is an Indian hot pepper originating from Kashmir. The chili has a vibrant red color and mild levels of heat, with Scoville heat units (SHU) ranging from 1,000 to 2,000. This staple of Indian cooking is typically used dried, either as powder or flakes.
This chili variety is highly praised for its red color that gives vibrancy to tandoori chicken, vindaloo, or rogan josh. In soups and braises, Kashmiri chili is often used as a substitute for paprika powder. The dried variety is conical, wrinkled, and elongated.
Aleppo pepper is a Syrian variety of hot pepper, characterized by its fruity, cumin-like flavor with moderate heat that builds over time. It is used as a spice in numerous dishes in order to provide them with some heat. The pepper has a score of 10,000 on the Scoville scale.
Aleppo pepper flakes are mostly used in meze dishes as well as other Middle Eastern and Mediterranean food.
Ghost pepper or bhut jolokia is a hot chili pepper that's cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland, and Manipur. Due to the fact that it's one of the spiciest chili peppers in the world, the Indian Army even uses them to create military grade chili grenades (smoke bombs).
These peppers have a Scoville heat unit ranging from 855,000 to 1,041,427 SHU. The flavors are best described as fruity, sweet, and earthy. These hybrids of Capsicum chinense and Capsicum frutescens were proclaimed the world's hottest chili peppers in 2007 by Guinness World Records, but in 2013 the ghost pepper was superseded by Carolina Reaper, which can be twice as hot.
Gochu is a term used for Korean chili peppers, a variety of chili pepper commonly used in Korean cuisine and are integral to the distinctive flavors found in many traditional dishes. Korean chili peppers are typically slender and small, varying in length.
They can be red or green, depending on their ripeness. These peppers have a range of spiciness, but they are generally on the milder side of the scale, measuring around 1,500 Scovilles. milder The focus in Korean cuisine is often on a balance of flavor rather than extreme heat.
Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green.
They can be pan-fried, broiled, stewed, and eaten raw in salads or as a condiment. Rich in vitamins A and C, shishito peppers provide nutritional benefits such as supporting immune function and promoting healthy skin. These peppers are easy to grow in warm climates, making them a popular choice for home gardeners interested in adding versatile vegetables to their crops.
Kanpyō refers to dried shavings of calabash gourd. Originally, it was grown in the Osaka area, but now it's a specialty of Tochigi Prefecture. These gourd shavings are usually used as an ingredient in sushi, stewed nimono, and marinated aemono foods.
When it's used for sushi, kanpyō is boiled to soften, then flavored with sugar, mirin, soy sauce, or dashi broth, depending on the recipe. Due to its mild flavor, kanpyō is sometimes used in Western-style salads.
Ayaş domatesi refers to a variety of tomato that is grown in the Ayaş district, located near Ankara in Turkey. This tomato variety is known for its distinctive taste and quality, and it has gained a reputation in Turkey and beyond for its superior characteristics.
Ayaş domatesi is prized for its rich flavor, which is often described as sweet and robust. The taste profile of these tomatoes is typically more intense compared to standard varieties, making them a favorite among chefs and food enthusiasts. These tomatoes are traditionally cultivated with particular care to ensure the highest quality.
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