Tuesday, October 21, 2014

New peppers?

Are there any peppers you all would like me to grow this next season?
Or perhaps ones that you want to see implemented into a grinds?

So far included in current flavors I have:

  • JalapeƱo
  • Habanero
  • Poblano
  • Cherry Bomb
  • Cayenne

I also Have a supply of:

  • Cubanelle
  • Hungarian Wax
  • Hot Banana
  • Ghost
  • Trinidad Scorpion
  • Bell

And plan on getting some:

  • Carolina Reaper
  • Sweet Pickle
  • Explosive Ember
  • Big Jim
  • Pasilla Bajio-chilaca
  • Black Pearl
  • Bolivian Rainbow
  • Aleppo

Just like this picture
I want to get a large spectrum of pepper flavors into my products.

Are there any other peppers I should try?
Perhaps some of you chili heads out there could give me a hand in getting my mitts 
on some of these seeds?
 If anyone can help I'd be greatly appreciative. 
From all of us here at Big Diehl Peppers have a great day and keep it spicy.

Friday, October 17, 2014

Gaps in the Heat Scale.. Whats Next for Big Diehl

Right now I have a 1,2,3,4 and 5. In the works I have a potential 6 and 7.
My heat scale is hopefully gonna top out at 10 once I can get the required peppers.
The spectrum of flavors that I use are smoky sweet and spicy of course. Although, each pepper has a slightly different take on those flavors. for instance the sweetness of a habanero is a lot different than the sweetness of a cubanelle. Not just in overall sweet factor but the quality of sweet. Habaneros have a floral, citrus like sweetness. While cubanelles when dried are almost like sticks of slightly pepper tasting sugar


 What I've heard from the pepper lovers is that they are very eager to try new things, since the world's hottest pepper changes every few years chili heads are used to change and accept it willingly.

Smokey is a big favorite. Out of all my peppers poblano gets the most praise for flavor its smoky spicy sweetness is like BBQ with a kick.  Soon i'll be purchasing some wood chips and a smoke box to use in my charcoal grill to smoke some peppers, like the poblano. Someday, I hope to have a full line of flavors in both  smoked and unsmoked varieties.


Something Sweet? I've been mulling this one around in the ole noodle for quite a bit and I think my best most flavorful pepper to use is the cubanelle. I've made a couple of test batches and my  friends (aka test subjects) have responded quite well.


What I really want from my flavors is to show people that there is more to spicy food than just burning some layers of the inside on your mouth, while I do have in the works a few flame throwers. I want to show that peppers various flavors can be utilized more effectively just like fine wines are blended to become something new and flavorful.

I hope everyone has a great day and  keeps things spicy

Monday, October 6, 2014

When Will the Recipe Page Launch?

I've been listening to my customers and potential customers,
and they're saying they want recipes.

So I've started gathering many different types of recipes from family, friends and even some professionals. We got recipes lined up from culinary delights, to the hunters field to bring you a variety of different dishes to use my pepper grinds in.

I hope to launch the recipes page before thanksgiving,
or just as soon as I get all the content from my chef's.

This weekend my wife and I are going to be making a few
recipes for the page ourselves, for the Big Diehl's Kitchen page.
I really hope you guys give them a try and enjoy them thoroughly.