Grown in Hawaii's hot sun and rich soil, and watered with the tropical rains that keep these plants producing and vibrant as ever. Hawaiian chile peppers can be mighty hot and, like the lava that oozes from Hawaii Island’s volcano, can leave you fiery and teary-eyed if you get too close. And that is the focus of Big Island Peppers, owned and operated by Doug and Lisa Van Syzdoc. Their mission in life is to elevate that colorful, finger-sized vegetable called the Hawaiian chile pepper to gourmet status when it comes to cooking and baking. A pinch of the habanero - and your salsa will reflect everything that zings in Mexican food. A dash of Ghost in the barbecue sauce -- and your guests will be wondering what hit them. Big Island Peppers began in an almost miraculous way: with a straggly, dying 15-year old pepper tree on an uncle’s farm on the coast. Doug brought some of the seeds down to Hilo, and they took to the earth like lilies to a pond. The earth’s bounty is on delightful display at Big Island Peppers, where row after row after row of pepper plants bloom with almost righteous entitlement in the heart of Hilo. Big Island Peppers features different varieties of peppers and they come in all colors. While they look sweet and delicate, gram for gram they can pack a punch, especially the sunny yellow ones. Whole/dried, ground, or chopped, the chile peppers are ONLY GROWN IN HILO, and they grow year-round so you, our customers, never have to do without! We dehydrate, chop, and process peppers each week so our product is newly-picked and vital. Vacuum packed and sealed for shipping, our chile peppers get to you as fresh as the day they were processed.
