ANAHEIM PEPPER (PREORDER)

10 lbs Anaheim Pepper aka "New Mexico Chile", "California Chile", "A-Na-Hai-Mu-La-Jiao", "阿纳海姆辣椒" Anaheim pepper is a mildly hot pepper with thick green skin and an elongated and curved pod. They are generally six to ten inches in length. Anaheim pepper is ideal for roasting, canning, and stuffing. One popular application is roast Anaheim pepper and then stuff them with cheese and deep-fry. Anaheim pepper is available year-round. Handling Tip Selection Anaheim pepper is firm with no signs of decay or shriveled skin. The skin is smooth and shiny. Dry lines or striations across the skin indicate a hotter pepper. These lines are not an indication of poor quality. Storage Anaheim pepper should be stored at 45°F - 55°F (7°C - 13°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is two to three weeks. Shelf life can be extended by another week by packaging in moisture-retentive films under optimal storage temperature. Storage temperature above 55°F (13°C) will accelerate ripening and bacterial soft rot. Anaheim pepper is sensitive to ethylene, a naturally occurring gas that regulates ripening. Anaheim pepper should not be stored with high ethylene-producing products to extend shelf life and avoid softening and discoloration. Anaheim pepper produces a very low level of ethylene. Anaheim pepper is sensitive to chilling injury at storage below 45°F (7°c). Symptoms include surface pitting, water-soaked areas, decay, and discoloration of the seed cavity. As the pepper ripens and turns deep red, it becomes less sensitive to chilling injury.