Pizzeria Pepper

geol · April 28, 2007

We like the red pepper “shakies” on our pizza, and I planted a few for the fun of it. Does anyone know what variety pepper these are likely to be?

barkeater · April 30, 2007

geol, I don't know for sure, but I've been drying peppers and grinding them up in the blender, shaking them onto my eggs, steaks, spaghetti, and anything else I can for years.

I've used cayennes, thai hots, and super chiles. They all look like the pizzeria shakers when ground up. I'm growing Thai hots again plus I'm trying Kung Pao F1 this year. I think cayennes are what are normally used but I like it hotter. Super Chile is probably the most prolific.

BTW, I'm from Jersey too, born in Red Bank, which is probably why I love those hot pepper shakers too.

jerseyjohn61 · May 1, 2007

All right Jerzy boys. You've got my tongue burnin' just
thinking of those red and yellow flakes and wishin' I had
a pizza.

....JJ61

mwbrown · May 8, 2007

I believe that most of the crushed red pepper used with pizza is made from fully ripe (red) jalapenos. Up until about 1980 they were labeled as JAP (as in jalapenos) Chilis. Somehow this was considered a racial slur and the spice industry changed their labeling.

Mike

April 28, 2007	#1
geol Tomatovillian™ Join Date: Feb 2006 Location: NJ - 6/7 Posts: 109	Pizzeria Pepper We like the red pepper “shakies” on our pizza, and I planted a few for the fun of it. Does anyone know what variety pepper these are likely to be?

May 1, 2007	#3
jerseyjohn61 Tomatovillian™ Join Date: Jan 2006 Location: Central New Jersey Z/6 Posts: 554	All right Jerzy boys. You've got my tongue burnin' just thinking of those red and yellow flakes and wishin' I had a pizza.....JJ61

April 30, 2007	#2
barkeater Tomatovillian™ Join Date: Jan 2006 Location: NE Kingdom, VT - Zone 3b Posts: 1,439	geol, I don't know for sure, but I've been drying peppers and grinding them up in the blender, shaking them onto my eggs, steaks, spaghetti, and anything else I can for years. I've used cayennes, thai hots, and super chiles. They all look like the pizzeria shakers when ground up. I'm growing Thai hots again plus I'm trying Kung Pao F1 this year. I think cayennes are what are normally used but I like it hotter. Super Chile is probably the most prolific. BTW, I'm from Jersey too, born in Red Bank, which is probably why I love those hot pepper shakers too.

May 8, 2007	#4
mwbrown Tomatovillian™ Join Date: Mar 2007 Location: Oklahoma City Zone 7a Posts: 5	I believe that most of the crushed red pepper used with pizza is made from fully ripe (red) jalapenos. Up until about 1980 they were labeled as JAP (as in jalapenos) Chilis. Somehow this was considered a racial slur and the spice industry changed their labeling. Mike