Hinkelhatz Yellow Pepper – Dried Whole

This rare heirloom pepper is American in origin and dates to at least the early-mid 1800’s. The yellow variety is a lesser common color variant of the Pennsylvania Dutch heirloom Hinkelhatz pepper. Traditionally used for pickling and making of vinegar, but can also be used as a standard hot pepper. Heavy bearing, nice flavor, and of historical value

Possible, but not tested, Scoville scale: 40,000-50,000 Schoville units. 

Can be used whole, flaked or ground. They are best blossomed in oil as a stew base. Dehydrated, they can be revitalized by a 15 minute soak in water, vinegar or a combination of both. Save the liquid for the sauce.