Adjuma

Adjuma is a type of hot pepper that originates from the Caribbean. It is also known as the Yellow Adjuma or Adjuma Yellow. The Adjuma pepper is a popular ingredient in many Caribbean dishes, known for its intense heat and unique flavor.

History

The Adjuma pepper is believed to have originated in Suriname, a country located on the northeastern coast of South America. It was brought to the Caribbean by the Arawak and Carib people, who were the indigenous inhabitants of the region.

Characteristics

The Adjuma pepper is small in size, typically measuring between 1 to 2 inches in length. It has a bright yellow color when ripe, and a wrinkled texture. The pepper is known for its high Scoville Heat Units (SHU), which can range from 100,000 to 500,000 SHU. This makes it significantly hotter than the jalapeno pepper, but less spicy than the habanero or ghost pepper.

Culinary Uses

In Caribbean cuisine, the Adjuma pepper is often used to add heat and flavor to a variety of dishes. It is a key ingredient in hot sauces, marinades, and curry dishes. The pepper can also be pickled, dried, or used fresh.

Growing Conditions

The Adjuma pepper plant prefers a warm, tropical climate. It requires full sun and well-drained soil. The plant is typically grown from seeds, which are sown in the early spring. The peppers are ready to harvest in the late summer or early fall.

Health Benefits

Like other hot peppers, the Adjuma pepper is rich in vitamin C and other antioxidants. It is also believed to have capsaicin, a compound that has been linked to various health benefits, including pain relief and weight loss.

See Also

• Scotch bonnet (pepper)
• Habanero
• Capsicum chinense

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