Our Story Begins
We are a small-batch pepper sauce company rooted in family, flavor, and fire. Our founder, Craig Gwin grew up gardening and experimented with pepper sauce in home-cooked meals. That is where the heart of our business started: jalapeños, cayenne, and a whole lot of tradition. Together, with my Hispanic background and his Acadian roots, we are building a brand that honors where we came from—and spices up what is ahead.
This journey started in our garden and kitchen, but now, it’s growing in exciting ways. We are proud to introduce James & Jessica Broome, our newest partners and long-time friends who share our respect for tradition and love for bold flavors.
Each month, we will be sharing a variety of topics that will ignite your taste buds and spark your creativity. In this inaugural issue, we are kicking things off with a spotlight on two fiery favorites: cayenne and jalapeños. You will also find delicious recipes, fun facts, pepper trivia, and more to brighten your day.
Cayenne & Jalapeño: A Tale of Two Fiery Friends
Once upon a time, in the vibrant world of peppers, two fiery friends stood out: Cayenne and Jalapeño. Cayenne, with its bright red color and intense heat, originated from South America and was known for its smoky flavor and health benefits like boosting metabolism. Jalapeño, with its plump green appearance, hailed from Mexico and offered a milder heat with a fresh, grassy flavor. It was versatile and could be enjoyed fresh, pickled, or smoked.
Together, they brought warmth and zest to our lives, proving that peppers were more than just a source of heat; they were a celebration of flavor, history, and culture. And so, the spotlight shone brightly on Cayenne and Jalapeños, two peppers that reminded us that a little spice could go a long way.
Recipe Corner: Heat & Treat
Welcome to our Recipe Corner, where we bring you delicious and spicy recipes to tantalize your taste buds! This month, we are featuring two mouth-watering recipes that are sure to become your new favorites!
Cayenne Pepper Sauce Buffalo Cauliflower Bites
Ingredients:
1 large cauliflower head, cut into bite-sized florets
1 cup all-purpose flour
1 cup of water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bottle Parish Heritage Traditional Cayenne Red Pepper sauce
2 tablespoons of melted butter
Instructions:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, water, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
Dip each cauliflower floret into the batter, ensuring it is fully coated, and place it on the prepared baking sheet.
Bake for 20 minutes, flipping the florets halfway through, until they are golden brown and crispy.
In a small bowl, mix the Parish Heritage Traditional Cayenne Red Pepper and melted butter.
Remove the cauliflower from the oven and toss the florets in the Parish Heritage Traditional Cayenne Red Pepper mixture until evenly coated.
Return the cauliflower to the baking sheet and bake for an additional 10 minutes.
Serve hot with your favorite dipping sauce and enjoy!
Spicy Pepper Sauce & Honey Blueberry Cobbler
Ingredients:
4 cups of fresh blueberries
1/2 cup of sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup honey mixed with 1 tablespoon of Parish Heritage Cayenne or Jalapeño Pepper sauce
1 cup all-purpose flour
1/2 cup of sugar
1 teaspoon of baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup of melted butter
Instructions:
Preheat your oven to 350°F (175°C).
In a large bowl, combine the blueberries, sugar, lemon juice, lemon zest, and honey mixture. Stir well and set aside.
In another bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk and melted butter to the dry ingredients and stir until just combined.
Pour the blueberry mixture into a greased baking dish.
Drop spoonfuls of the batter over the blueberries.
Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
Serve warm with a scoop of vanilla ice cream or whipped cream.
Pepper Fun Facts
Jalapeño:
Origin: Jalapeños are named after the city of Xalapa (also spelled Jalapa) in Veracruz, Mexico, where they were traditionally cultivated.
Heat Level: Jalapeños have a moderate heat level, ranging from 2,500 to 8,000 Scoville Heat Units (SHU).
Versatility: They can be used fresh, pickled, or smoked (known as chipotle peppers).
Health Benefits: Jalapeños are rich in vitamins A and C, and they contain capsaicin, which has anti-inflammatory and pain-relieving properties.
Cayenne:
Origin: Cayenne peppers are named after the city of Cayenne in French Guiana.
Heat Level: Cayenne peppers are quite hot, ranging from 30,000 to 50,000 Scoville Heat Units (SHU).
Uses: They are commonly dried and ground into a powder used to spice up dishes, and they can also be used fresh.
Health Benefits: Cayenne peppers are known for their metabolism-boosting properties and are rich in vitamins A, C, and E.
Pepper Trivia
Q: What pepper holds the Guinness World Record for the hottest chili in the world (as of 2024)?
A: The Carolina Reaper, measuring up to 2.2 million Scoville heat units. That’s a whole different league!
Q: What was the first pepper in space?
A: The jalapeno!
Q: What is a jalapeno called when it’s dried?
A: Chipotle peppers.
Q: What animal does not feel the burning sensation of a spicy pepper?
A: Birds, including parrots, can eat hot peppers because they react differently than mammals do to the chemical compound capsaicin.
That’s a Wrap
Thank you for reading this edition of the Spicy Scoop! We hope you enjoyed the sizzling content and found it as fiery as a jalapeno and cayenne pepper. Stay tuned for more spicy updates and hot topics in our next issue. Until next time, keep the heat alive and your taste buds tingling!
Brandy
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