There are many types and varieties of peppers with varying degree of pungency or “hotness” Pick the wrong pepper and you could be in for a spicy surprise. Discover different types of peppers and avoid accidentally setting your mouth on fire! ellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Peppers have a sweet, mild flavor and are available in green, red, yellow and dark yellow. Peppers color up as they ripen on the vine and follow the mature green stage. The brighter colored peppers tend to be sweeter than green peppers because the sugar content increases as the pepper matures.
Peppers are high in vitamin C and excellent sources of dietary fiber and provide small amounts of several other vitamins and minerals. Sweet peppers have thick flesh, are crunchy and juicy, and often eaten raw, sautéed, roasted or stuffed.
Here’s a tip: Look at the bottom of the pepper and count the lobes. If it has four lobes it’s a female pepper, which produces more seeds and is sweeter than a male pepper, making it a good choice for crudités or chopping into salads. Male bell peppers have three lobes and are a good choice for roasting and making stuffed peppers
CORNO DI TORO ROSSO
literally translated as “horn of the bull”, classic heirloom Italian sweet pepper good for frying or grilling or stuffing or raw, full flavor, peppers average 9″ long and 2″ across at the top and tapered, green to orange to deep red.
Highly attractive scarlet fruits were extremely popular in our taste tests .Large, tapering fruits are long and narrow, often with the bull horn curve for which they are named.
Quickly turns gold and then a beautiful deep crimson color with sweet, full-bodied flavor when fully ripe. Versatile and great for eating raw, stuffed, grilled or traditionally fried in olive oil and sprinkled with parmesan. Plants are vigorous with an excellent upright habit
This could be the most popular pepper around for appetizers, salsa and any dishes where you want a manageable but noticeable kick. Harvested green or red (red is a touch sweeter), jalapenos once dried and smoked are called chipotle chilis.
The spice level can vary greatly from pepper to pepper, so you may want to test a bite first. Most of the heat is concentrated in the seeds and membranes, so remove them to reduce the fire. The pepper originated in − you guessed it − Mexico.
Over 160 square kilometers of land are still dedicated to the growing of jalapeños in the country. It’s also grown in the United States, particularly the southwestern states of Texas and New Mexico, which of course border Mexico.
Pepperoncini hail from Europe originally, specifically Italy and Greece have deep ties to this chili. They go by many names. The most common variation is peperoncini, but the Italians also call it friggitello or a common general pepper name: peperone. In English, it’s often referred to as the Tuscan pepper, the golden Greek pepper, or the sweet Italian pepper.
They start a light green and ripen to a red color, though the majority of pickled pepperoncini are of course the green variety. They are often sliced into wheels or diced for use on pizzas and sandwiches.
If you love a dash of spicy and love pickled things, you’re going to absolutely adore pickled pepperoncini.
It’s got that slightly sweet heat tang that brings many foods to life. This is an Italian staple for antipasto, and they add flavor to all sorts of popular foods, from pizza and salads to sandwiches of all types.
They are also very tasty raw and cooked into foods, but really the pickled pepperoncini is where this chili shines the most.
Sweet cherry peppers can be a bit spicy, but that’s part of their fun. Mainly they are sweet little nuggets that taste like what they look like: condensed red peppers. They’re tasty raw as a poppy little snack.
They’re also good in salads or pickled. They’ve got a few popular names. Pimentos are also referred to as pimientos, which is Spanish for peppers.
It’s also widely known as the cherry pepper because, well, its shape is much like a large cherry. Some people also say it’s shaped like a heart. These are sweeter than you might expect; sweeter in taste than a bell pepper.
Overall, it’s a more succulent pepper than the bell, and that, along with the mild heat, has given it a lot of popularity in a wide variety of products. Fresh pimientos are harvested late summer to early fall, but most of the harvest is canned or bottled.