|
Fatalii Pepper Mash!!!
Mild to Wild(R)
is proud to announce the availability of Fatalii Pepper Mash.
We are one of the very few, if not the only, company to offer this
exotic Chinense as a mash. The Fatalii pepper is an African chile
that bears a strong resemblance to the Bhut Jolokia. Like the Bhut,
this is one of the hottest chile peppers I have ever encountered. It
has a long lasting burn with an intense citrusy flavor that will
definitely leave an impression on you! (You can see them in the
upper left corner of this page!
Like all the rest of our more traditional mashes, this has NO
preservatives and has not been ruined by the addition of 15% salt
like so many other commercial mashes. It has also not been allowed
to site around and rot- i.e. "ferment". This is as close to the
fresh chile as is possible.
If you are needing an intense heat that has that distinctive 'chinense
(habanero) note' to it, then I am happy to provide you with
something that just not anyone else has. This chile is packagaed in
5 gl buckets that contain NO salt, NO preservatives, and just enough
vinegar to ensure shelf stability.
From a single bucket to a pallet load, I'm ready to help. Serious
inquiries only. Samples available upon request, credited to first
order.
Contact jim 'at' wildpepper.com with the subject line of "Fatalii
Chile Mash".
Mild to WildŽ, long one of the most trusted names in
chile peppers, is proud to announce the arrival of a brand new
product that will revolutionize the bulk chile industry.
- Tired of paying for chiles and getting vinegar?
- Disgusted with the immense volume of salt found in most
commercial mash?
- Feel betrayed by the relatively low percentage of chiles (12%
to 20%) in most mash?
- Frustrated with having to purchase chiles that have fermented?
I have your solution. A package that contains *only* chiles- no
salt, no vinegar and no preservatives. Due to a special method of
packaging (aseptic processing) I can offer you chiles that are shelf
stable for up to a year (unopened) at room temperature. These chiles
are nearly as bright, flavorful, and fresh as the day they were
picked. And I'll say it again- the ONLY thing in the bag are chile
peppers.
Imagine going to the grocery store, buying a bunch of chiles, destemming them, washing them, and then putting them into
your blender. That is exactly what you will find when you open a bag
of chiles from me.
- No more trying to calculate formulas for pounds and pounds of
salt.
- No hoops to jump through trying to take into account vinegar.
- No more trying to pin down a supplier as to just exactly how
much chile pepper really is in his mash.
- No more taste of fermented, rotted chile peppers.
Immediately available are 44 lb bag in a box (just over 5 gallons)
Red Habanero Puree, Orange Habanero Puree, and Red Jalapeno Puree.
You may order as little as a single box, or as much as several
pallet loads. As more chile pepper options become available I will
get them posted. Contact me for pricing and/or for further
information.
-Jim Campbell
1-800-206-2036
1-317-736-8110 fax
jim @ wildpepper.com email- Subject must state "Chile Peppers"
Red SavinaŽ Pepper Mash
Information
This page has been created for
those of you looking for bulk Red Savina(R) Habanero. It is also to
provide you a little bit of an education on the strange and
wonderful world of 'mash'. This page contains buying information you
will need when ordering chile pepper mash, either from Mild to WildŽ
or from anyone else.
'Mash' is a term that actually covers many, many different products
and processes. There is no universally accepted industry definition
as to what constitutes 'mash'. There is an amazing amount of
difference in the various products on the market that are all given
the generic term 'mash'. Each and every producer sets their own
definitions and standards. It is critical to you, if you are looking
for bulk chile pepper mash, that you understand these differences.
If you don't want any 'bad surprises' (like I've had!) please take a
moment to read the information contained on this page. I've included
a list of questions that you should (must!) have answered for you by
anyone from whom you look to buy chile pepper mash.
Most commercial mash produced in the US is done in the following
manner: chiles peppers are placed into a tank, combined with
vinegar, allowed to ferment (read: rot), and after the fermentation
has slowed or stopped, sometimes given a small shot of
preservatives. The mix is then further diluted and placed into
buckets. A fair amount of oxidation (oxidative browning) occurs with
this method and so the chiles are usually very dark, like an apple
that has had a bite taken out of it and then set on the
counter for several minutes.
A second method used to combine the chiles, with vinegar, heat the
mixture, and then immediately add in preservatives, usually
potassium sorbate or sodium bisulfite. Chile mash produced with this
method will have a much better color, due to the presence of
the artificial preservatives.
If mash is produced for international shipping, or is produced
overseas, the process is the same as the first one described except
that you will then add MASSIVE amounts of salt, anywhere from 12% to
22% of volume by weight, instead of preservatives. Chile mash
produced by this method will be dark in nature (due to the
fermentation again) and be almost inedible out of the bucket due to
the salt content.
The Red SavinaŽ Habanero pepper mash that is produced by Mild to
WildŽ seems to be fairly unique (of course!) in the industry. Our
chiles are fresh picked from the fields, and within 72 hours are
destemmed, washed, chopped, heat treated and put into buckets. This
method is exactly the same one used by our parents and grandparents
when they wanted to 'can' fresh produce. The only difference is I am
canning into 5 gl plastic pails instead of 1 qt glass jars.
I hesitate to call it 'mash' since
it bears almost NO resemblance to the stuff on the common market
called 'mash'. The 'mash' produced by this method delivers chiles
that retain their color, are free from preservatives, and have 0%
salt. There is some slight oxidation that occurs where the chiles
contact the sides of the bucket (they don't make a cost efficient
oxygen proof plastic yet) and where they meet the head space. This
does not extend beyond the surface though, and is a price I gladly
pay for not using preservatives.
It was the inability to obtain high
quality, salt free, preservative free, pepper mash that led Mild to
Wild(R) to start producing chile pepper mash in this fashion.
The most critical item you need to examine when purchasing chile
pepper mash is the one you will probably have the most difficulty in
getting an answer to, namely the percent pepper solids. This is the
bottom line reason you are buying mash in the first place---- you
want chile peppers. However, please be aware that the amount of
chile peppers in a mash varies widely and most producers are
squeamish about providing you that information. You'll see why
shortly ;-)
Nearly all of the commercial mash produced on the market has a
percent pepper solids of less than 20%! Some very well known mash
producers are selling stuff (at premium prices no less!) that
measures less than 12% pepper solids. I personally think this is
almost criminal. Follow along here, for the sake of your hard earned
dollar. When you buy chile pepper mash, priced by the pound, you are
paying for many things other than chiles. You are paying for vinegar
and you are paying for salt. What you want to pay for is chiles. If
you purchase a 5 gal pail of chiles (typical weight of net 40 lbs)
at $2.12/lb (a VERY reasonable mash price) here is what you've
actually done, based on 15% pepper solids: you've paid $12.75 for 6
lbs of salt (it's a dime/lb or less), you paid $59.50 for 28 lbs of
vinegar (it's $0.11/lb or less), and you've paid $12.75 for 6 lbs of
chiles. Did you get what you paid for? Since you really want chiles,
the most realistic way to look at is, you just paid $14.16/lb for
your 6 lbs of chiles! ($85 price of bucket divided by the 6 lbs of
chiles in it.)
Before buying chile pepper mash from ANYONE, have them provide you
the answers to the following questions, IN WRITING:
- 1. What is the percentage of
salt? (Mine is 0.0%)
- 2. What, if any, preservatives
are used? (I use none, zip, nada, zero)
- 3. What is the percent pepper
solids? (Mine is a MINIMUM of 70%, usually closer to 75%)
If they hesitate to provide you
with these answers, state that they can't give you those answers, or
refuse to give you those answers IN WRITING, do not do business with
them!
I sell Red SavinaŽ Habanero mash for $135 per 5 gal bucket
($3.375/lb). That is less than double the price of the other so
called mash for MORE than 5 times the amount of chiles. I'll do the
math for you- I am charging $4.95/lb for the chiles, and taking all
other costs out of that.
$4.95/lb for for destemmed, washed,
chopped, and sterilized Red Savina(R) Habanero. Please shop my
price, based on your new knowledge. You would need 5 buckets of
their mash to equal the same amount of chiles found in mine.
You'll spend $425 in order to buy
the equivalent amount of chiles found in a single bucket of mine.
You also won't find Red Savina Habanero(R) at that price!
If you would like to purchase some Red SavinaŽ Habanero mash, or if
I can be of any further service to you in answering any other
questions you might have, please feel free to contact me-
Jim Campbell
1-800-206-2036
1-317-736-8110 fax
jim @ wildpepper.com email- Subject must state "Chile Peppers"
I hope I have been of some
assistance to you and would be pleased to know of that also.
Copyright 2007 |
