Crunchy and snackable straight from the jar ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
We’re ushering in this month of love with nature’s newest candy, Sweetest Italian Pepper. True to its name, this is the absolute sweetest and fruitiest pepper we’ve ever tasted. Gently dried low & slow at under 200°F for 10 hours, it’s crispy-crunchy and super snackable straight out of the jar, with delicious notes of caramel apples, slow-roasted summer tomato and raspberry lollipop. | | Sweetest Italian Pepper is made from a brand-new pepper variety called “Gemelli Mazinna,” developed by Cornell researchers Dr. Michael Mazourek (the breeder mastermind behind the honeynut squash!) and his colleague Gregor Inzinna. Grown organically for us by our partners at Norwich Meadows Farm, this outstanding pepper is the result of thousands of breeding variations that focused on flavor optimization and ease of cultivation. | | Michael explains, “We wanted to try to create a Jimmy Nardello that was easier to work with. They tend to be a little rambunctious in their shape. Along the way, we got really invested in the secondary flavors in peppers. A lot of bell peppers are not bred with flavor as a priority at all. One of the things that we've been really selecting for is peppers that have great upfront flavor without those bitter compounds or ‘car tire’ off flavors.” | | “Gemelli” is Italian for “twins,” a nod to how the pepper tastes amazing in both its fresh green and ripened red phases. Our Sweetest Italian Pepper is made from fully ripened red Gemelli Mazinna peppers, dried at a low temperature to preserve and highlight the incredible candylike qualities of this exciting new varietal. We’ve got 700 jars and only 55 big containers, so grab one while we have 'em! | | Questions? Feedback? Ideas? We love to hear from you. Just reply to this email.
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