Dragon Cayennes

The Dragon Cayennes for our Peppa Sauce are getting nice and ripe. Wont be long now and we will be making more.

Seed Pack Amounts

Starting this 2018 growing season, ALL seed packs will contain AT A MINIMUM 20 seeds per pack. This will add greater value to our customers and products. We are able to do this as we DO GROW our stock and inventories. Most online seed vendors buy from growers and simply repackage for Maximum profit. We DO NOT feel this is the way we wish to conduct business.

Our Story

Our small family business from the love and want of spicy foods and peppers. All our products are grown on our farm and are 100% organic and GMO free. All seed stock comes from our own grown plants and not from a reseller to ensure quality.

Founded on 1 Cayenne plant which produced ALOT. We planted more and Serranos. Stumbled across a recipe for fermented hot sauce, we fermented our first serrano, garlic and onion sauce. So excited at the flavor, we bottled it up. More and more plants and varieties were planted and A&M Farms was born.

The Green Stuff

We are so happy to have our first sauce available. We make lots of sauces and mainly for us and for friends but decided to make and bottle. Here is the first.  The Green Stuff.

Can get it here when have it available. It dont last long. 

Dragons Breath Chili

We finally got our hands on the seeds and growing them out. Always trying to provide the newest and exotic peppers we can find. When in dout, grow them out.

Here is what Cayenne Diane says about it.

PLEASE NOTE: This pepper is believed by many of us in the pepper world to be a hoax. There has never been any official Scoville testing of this pepper, but I constantly receive emails that I haven’t included it in my list. That is because it is simply not proven. When Guinness actually does testing and proclaims at least one of hottest peppers in the world then it will be listed here. Until then, it’s all hearsay and will soon be removed from this list.

Grown by Mike Smith, a grower in St. Asaph in Denbighshire, The Dragon’s Breath pepper, named for the symbol of Wales – the Welsh dragon, has an unofficial reported top heat of 2.48 million Scoville units, which has the potential to eclipse the Carolina Reaper(the current hottest pepper in the world according to the Guinness Book of World Records with an official top heat of 2.2 million Scoville units).

As for now, an application to Guinness World Records is currently awaiting confirmation that the Chile is the world’s hottest. The tests are not yet in. And Ed Currie, the creator of the Carolina Reaper, won’t let the record be taken that easily. Ed has announced the development of Pepper X (possibly a temporary name) claiming that Pepper X tops in at 3.18 million Scoville heat units. But just as with the Dragon’s Breath, no official tests have been performed to back up these claims.

Dragon’s Breath was “born out of a trial of new plant food developed by Nottingham Trent University which aims to increase the quality and resistance of plants,” according to the BBC.

The Dragon’s Breath is currently not for commercial consumption. Instead, it was developed in part for consideration as a natural topical anesthetic for those allergic to typical anesthetics used by hospitals.

Its always a happy day when things come together. Got our first shipment of our very first commercial sauce.

The Green Stuff

Our Garlic and Serrano Hot Sauce. 100% all natural gluten, soy and dairy free. NON GMO.  A perfect all around sauce that delicious on just about anything. 7 of 10 Heat rating. Just enough spice without being overly hot. We use this on pizza, tacos, spaghetti even Hamburger Helper, you name it. Adds a great kick.


INGREDIENTS: Habanero & Serrano chiles, garlic, vinegar, lime, salt.

Veteran Owned

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Aloha Pepper (Striped Holland)

Striped Holland (also known as Aloha or Enjoya) bell peppers are yellow bell peppers with deep red stripes that appear painted on in swaths. The bi-colored peppers are hand-grafted and slowly ripened to maximize flavor and maintain consistency. Striped Holland bell peppers are medium in size, with a somewhat uniform shape. It has well-defined shoulders and a thick, bright green stem. The Striped Holland bell pepper has a sweet flavor and a crunchy texture.
The coloring of the Striped Holland bell pepper makes it an ideal pepper for eating fresh and raw. Wash Striped Holland bell peppers under cool water, and remove the stem, seeds and ribs. Cut slices, lengthwise and serve on a crudité platter, green salad or simply as a snack. Serve slices of Striped Holland bell peppers with a variety of dips. The brightly, bi-colored pepper can be stuffed with grains and other vegetables and baked. Use sliced Striped Holland bell peppers on pizzas or inside calzones. The colorful pepper can be substituted for any sweet bell pepper. To store, keep unwashed Striped Holland bell peppers in the crisper drawer of the refrigerator, in plastic for up to a week.

Get Yours Here

Hot Lemon Pepper (Lemon Drop)

This heirloom from Ecuador produces 3 to 4-in. (8 to 10-cm) fruits that ripen to yellow, but are also very flavorful when green. The skin is tender and the aroma is spicy with a hint of pine woods. As hot as any Cayenne, these peppers are best used fresh in sauces or for drying. The more the plant is harvested, the more it will produce! 

Peppers turn from light green to a pure lemon yellow when mature. Plant has green stems, green leaves, and white flowers. A hot spicy pepper with a unique flavor. Excellent for making hot sauce.

Need Seeds or Plants. We have them here.

Serrano Pepper

The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. On the Scoville heat index, the serrano pepper can be between 10,000 and 25,000. This pepper is usually small (around 2 inches) and green in color. As a rule of thumb, the smaller the serrano pepper, the hotter it will taste.

Mature serrano pepper plants reach a height of 0.5 to 1.5 m (1.5 to 5.0 ft) tall. Each plant can hold up to 50 pepper pods. The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow. Serrano peppers do better in soils with a pH between 7.0 and 8.5 and in warm temperatures above 75°F (24°C); they are not frost-tolerant.

Serrano peppers are perfect for salsas, sauces, relishes, garnishes, and more. They are usually best when roasted. I personally love serrano peppers for their delicious spicy kick. Where a jalapeno has a nice bite to it, the serrano steps it up a nice level, and has a fresh flavor similar to the jalapeno. Roasted serrano peppers are delicious and make a welcomed addition to many a meal.

Looking for seeds or plants? We have them.

Productive day

Check out @amfarms17’s Tweet: https://twitter.com/amfarms17/status/962856635701059585?s=09

Our New Giftshop

We have made a few things to share our LOVE of Peppers and Chilies

Why We Ferment Our Pepper Mash

The answer is really quite simple:

Fermentation creates a LOW PH naturally. Others may use vinegar to lower pH and nothing is wrong with that method except it adds the vinegar flavor. We want our Mashes to have only pure natural flavor. So whether your making you own Hot Sauce or Salsas or just wanna add some kick to your favorite recipes. Pure pepper flavor is what you get. 

 Takes a lot longer but the benefits are MORE than worth the extra effort.

1.  Makes food more digestible.

Because the bacteria predigests the food, the resulting product is easier to digest.  If you have trouble digesting raw fruits and vegetables, fermentation may be helpful for you!

2.  Fermented foods have more nutrients.

The bacteria in fermented foods produce more vitamins and nutrients as they digest the starches and sugars.  They particularly produce B vitamins and vitamin K2.

3. Chock full of good bacteria (probiotics).

Some experts say that each small 1/2 cup serving of fermented foods can contain up to 10 trillion probiotic organisms.  Dr. Mercola states the following in an article on his website…

4.  Helps keep your immune system healthy.

80% of your immune system resides in your gut.  A healthy gut = a healthy immune system.

Adding fermented foods to your diet will help ensure a healthy gut!

5.  Helps curb sugar cravings.

By adding fermented foods to your diet, you can limit, if not completely stop, your sugar cravings!

6.  Lactic acid promotes growth of healthy bacteria in the gut.

The lactic acid produced during fermentation helps healthy bacteria already present in your gut to proliferate.  This leads to better gut health!

7.  Increases flavor of foods.

Fermentation adds a new depth of flavor to fermented foods.  They are delicious!

2018 Growing Season

Our 2018 Growing season is well underway. This years crops have sprouted and are full into ready mode for the soil.

This years crops include:

• Red Scorpion
• Red Ghost (Bhut Jolokia)
• Dragon Cayenne
• Serrano
• Aloha Bell

We grow a small selection to be able to keep them isolated and of the best possible quality. We will have Fresh Peppers, Pepper Mash for making your own sauces, and of course seeds for growing your own peppers. More peppers are also being grown not listed here.

Onion and Garlic Ferment

5% Brine (roughly)

2Tbs Sea Salt

2 Cups purified water.

We keep brine solution premade in its own jar. Handy to have a jar around and ensures equal quality.

We ferment just about everything we make.
Lets take an example of our cayennes.
(small batch)
Cayenne Peppers
Onions
We take about 3/1 Cayenne to Onion Ratio in a pint jar.
Chop Onions to fill about 1/3 of jar, Cut or just slice a groove in the peppers and and fill rest of jar. Leave about 1 inch head space at top of jar.
Pour Brine mix to completely cover the peppers and onions. Use some kind or weight something to hold the peppers and onions UNDER the brine. This is key to make an oxygen free environment. For a pint jar, you can cut the bottom out of a water bottle and keep sizing it till you get it right to have the lid of the jar press it down to keep everything covered.
That’s it, let the natural bacteria do its work. Place jar somewhere warm and out of direct sunlight. After about 3 days, bubbles will start to form. This is the bacteria doing its job, CO2 gas in created. You can use an airlock type jar but easy to do it just remember to (BURP) the jar once a day to let the excess CO2 out and release the pressure.
Let ferment for at least a week but longer to really develop the flavor and vitamins. We like to wait at least a month. Some sauce companies wait years.
That’s it, at the end of the ferment you will have preserved tangy peppers and onions you can just eat as is or make your own sauce out of.

Cayenne Heath Benefits

Cayenne Pepper

"If you master only one herb in your life, master cayenne pepper; it is more powerful than any other. Herbs can cure serious, scary diseases, but not by taking a capsule here and there. You need to know dosages, what forms of the herb, how to apply them, in what combinations, and when. If you want to become a powerful healer for yourself and your family, master one herb...cayenne pepper. Knowing cayenne deeply will give you and your family more cures than dabbling in twenty herbs. Learn cayenne deeply before you go on to anything else. At the top of the list [ten most important herbs] is cayenne pepper, because it will make the other nine work better. There's no other herb that increases your blood flow faster than cayenne. There are none that work faster; none that work better. There is no other herb stronger or more effective than cayenne to make immediate physiological and metabolic changes in the body."
- Dr. Richard SCHULZE, Medical Herbalist

People consider cayenne to be one of the most powerful herbs on the planet because it "moves blood". It can make your ears pop, give you a feeling of blood rushing to your head, and make your feet and toes tingle. Much of cayenne's healing action occurs right in the mouth immediately as it touches your tongue absorbing in seconds where nerve endings send signals throughout the body instantly. Waves of fresh blood are claimed sent wherever you are sick and new healing begins in seconds as cayenne blasts through the blockages in sick areas of the body. It turns your circulation on in seconds and when combined with other herbs changes a so so herb into a mighty one, thus experts propose it be used in every herbal formula. Cayenne contains flavonoids that will heal heart cells as well as protect the heart. Cayenne contains vitamins that will destroy bacteria and increase one's immune system.

The recommended way to take Cayenne is in tincture and powder form. Tincture is super fast acting, while powder (can be mixed with hot water) is needed in the worst cases. People may be sensitive to it at first but these same people can be taking "two dropperfulls" of the most potent tonic in three or four months. You just need to work your way up and a good initial dose is 1/16th of a teaspoonful in some juice. Like most herbs cayenne is very dosage related. The dose one would take for sore throats, intestinal bleeding, heart attack or a brain hemorrhage are very different from one another.

You may be wasting your time if you take cayenne pepper in capsules. Schulze strongly states "there is only one way to take cayenne, and that is right in the mouth." Apparently surges of fresh blood do not occur when you bypass the mouth with capsules and even those who have been taking Cayenne for years in capsule form get a new meaning when properly using the herb. Cayenne in capsules is claimed to be low quality in spite of fancy labeling. If someone is ill with gallstones or has stomach ulcers, Schulze tells us capsules are definitely the wrong way to use cayenne.

High quality Cayenne produces high quality healing. Cayenne pepper is normally rated in 40,000, 60,000 or 70,000 heat units. Lower heat cayenne is less efficient than higher heat cayenne and is the most highly contaminated. Many companies claim a high heat cayenne but when you taste them its not as hot as labeled. A lot of cayenne has a smoky smell and a dark color meaning it has been heated very high during the powdering process losing nutrients and enzymes cooking the healing ability right out of it. It is recommended to buy high quality freshly grown herbs.

Our particular interest in Cayenne Pepper is it's ability increase blood flow to sick areas of the body. As you evaluate Cayenne Pepper consider it a vehicle to get other things where you want them to go by strategically timing when you take it. For example you might take it an hour after you take vitamin and mineral supplements or drink colloidal silver. Dr. Schulze says that one might even time Cayenne by taking it every other hour. Whatever you choose to do, cayenne is sure to get your interest and attention with the statement that blasts through blockages in the body opening them up to new healing. Like many things, you start on a low gradient and build up.

This information has been compiled from Dr. Schulze's CureZone.com. For information on curing depression, stroke patients, memory loss and Alzheimer's Disease with Cayenne visit his web site to find his "Brain Tonic."

Original Link

The Amazing Cayenne

Often asked why we love the Cayenne Pepper, more specifically the Dragon Cayenne. The answers are simple. Versatility and flavor.

This pepper is in our opinion a must have in every kitchen and garden. We use it in ALOT of the things we make and eat.

Health Benefits:

Cayenne pepper benefits are numerous and effective; it’s used to help digestion, including heal upset stomach, slow intestinal gas, stop stomach pain, stop diarrhea and as a natural remedy for cramps. It’s also used for conditions of the heart and blood vessels – including to improve poor circulation, reverse excessive blood clotting, lower high cholesterol and prevent heart disease.
When consumed, cayenne pepper has the power to relieve a toothache, seasickness, alcoholism, malaria and fever; it’s also used to help people who have difficulty swallowing.

When applied topically, cayenne pepper benefits the skin, too. It alleviates pain caused by shingles, osteoarthritis, rheumatoid arthritis and even as part of a natural remedy for fibromyalgia.

The fruit of the capsicum plant contains a chemical called capsaicin. Capsaicin is being studied to test its ability to reduce pain sensations when applied to the skin, and research indicates that it would be effective as a remedy for headaches (including migraines), potential cure for osteoarthritis and other painful conditions.

Original Link


Nutritional Benefits:

Here are the cayenne pepper nutrition facts, listed in recommended daily values; 1 teaspoon of cayenne pepper contains:
17 calories
1 gram of fat
2 milligrams sodium
3 grams carbohydrate
1 gram dietary fiber
1 gram sugar
1 gram protein
44 percent vitamin A
8 percent vitamin E
7 percent vitamin C
6 percent vitamin B6
5 percent vitamin K
5 percent manganese
3 percent potassium
No cholesterol

History:
Cayenne pepper takes its name from its supposed center of origin – the Cayenne region of French Guiana, Cayenne deriving from a Tupi Indian name. It is now grown largely in India, East Africa, Mexico and the United States, in fact most tropical and sub-tropical regions. Chiles originated in South America, where they have been under cultivation since prehistoric times. The seed’s long viability facilitated the rapid spread of the plant throughout the tropics and sub-tropics by the Spanish and Portuguese, the spice becoming as popular there as vine pepper. Chiles were long known as ‘Indian’ pepper – meaning ‘of the New World’ rather than ‘of India’. Despite its specific name, and the supposed use of special chilies for it, there is little to distinguish cayenne from ordinary pure chili powder, except that commercial ‘chili powder’ usually contains other spices such as garlic or cumin, and is rougher in texture.
It was first introduced to Europe by Christopher Columbus as Guinea Pepper and was originally used by Native Americans that were located south of the Mexican boarder as early as 700 B.C. The mixture of chocolate and red chilies was a taste treat that was reserved exclusively for Aztec royalty. Although the exact origin of the word Capsicum is somewhat a mystery, it is assumed to be derived from the Greek word kapto, which means to bite. Capsicum is a fruit found on a shrub-like tropical plant that is technically considered a berry. The designation of it as a pepper can be traced back to Columbus, who compared its hot taste sensation with that, a black pepper.

Gerard referred to Capsicum as extremely hot and dry in 1597 and prescribed it to those with skin and throat infections. The health practitioners of the 1800s used Capsicum to counteract rheumatism, arthritis, depression, and chills. Capsicum was used in the early 1800s as a potent and safe natural stimulant and was believed to be able to treat a large array of diseases. It was first used orally to treat tumors, toothaches, fevers, and respiratory conditions.

This cayenne red pepper was introduced to England by Dr. John Stevens in 1804 when it became the catalyst component in many herbal blends. Additionally, herbal and medical practitioners used Capsicum in order to fight infection and sustain the natural heat that the body produces. After, it became very well known in American dispensatories and pharmacopeia. In 1943, The Dispensary of the United States recorded Capsicum to be a powerful local stimulant that produces a sense of heat in the stomach and a general glow over the whole body when it is swallowed. It does all of this without having a narcotic effect.

In the world today, this cayenne pepper is no more appreciated and more widely used than in Mexico and a few other Latin American countries, which together are the original home of all the peppers. Practically every dish the Indians eat both in the morning and evening include Capsicum, just as it was 2,000 years ago. These peppers are a wonderful source of essential vitamins in a diet that is otherwise lacking of them.


This is the Dragon Cayenne IS our most favorite in terms of flavor, heat and uses.

Packaging up seeds

Getting Seed Packs ready to go.

Starting New Pepper Seeds

To start your seeds and aid in germination. You can use starter trays, peat pods, small containers, just about anything. We recommend our growing kit. A lot of people even use SOLO cups.

Use a quality soil or seed starter mix. Plant 2 to 3 seeds per container 1/8 to 1/2 inch deep and water.
Keep soil moist and warm. Super Hots like a temp from 75 to 80 degrees for fastest germination. Germination can take from 2 weeks to 1 month.

Grow lights and heat mats can be used in this process.

Just be patient and let mother nature do her work and you will enjoy your new plants.

A&M Farms

2017 Pepper Scale

A&M Farms