date:Feb 01, 2013
t this year, with new varieties arriving from Mexico. These will include the habanero pepper, which is considered one of the worlds hottest foods, and the ancho (dried poblano), which also brings the heat. Both arrived at the request of several Israeli chefs. A longer, seedless variety of pepper, available in red and green, will be exhibited alongside them. Attempts are under way to cultivate a smaller version of this variety, which has won international prizes, designed to be eaten as a snack.