Sweet varieties of peppers, especially the bells, traditionally have been by far the most popular in the United States.
They are eaten green or ripe and are used for salads, stuffing, soup, stews, relishes and pickling. New developments in color and form have done nothing to dull the popularity of sweet peppers. Hot pepper varieties have also enjoyed a rebirth of popularity recently, mainly due to various ethnic cuisines that use their unique flavors and heat creatively.
Pepper is a tender vegetable. Brightly colored, sweet bell pepper varieties have recently burst onto the scene. A vast range of other garden peppers (pimiento, tabasco, cayenne, chili and paprika) may be grown for food, spices. Call to find out what we are currently growing.
Peppers include hot varieties, also known as chili peppers, and sweet varieties, such as the bell pepper. Truly international in their appeal, peppers have become integral to cuisines across the world, from Mexico to Thailand, the Congo to India, and from Hungary to Tunisia.
If you want the flavor without the mouth-scorching fire, remove the seeds and interior ribs from a chili before cooking it. It’s also a good idea to have dairy products, such as milk or yogurt, on hand—they help neutralize the chemical that gives chilis their heat. Always protect your skin by wearing gloves when handling hot peppers.
Bell Pepper
Also known as green peppers, red peppers, and sweet bell peppers these are relatively large in size. The bell-shaped pepper in its immature state is green with a slightly bitter flavor. As it matures, it turns bright red and becomes sweeter. You can also find yellow, orange, white, pink, and even purple varieties. With their high water content, bell peppers will add moisture to any dish. They’re also great for adding color.
Serrano Pepper
Just a couple of inches long, with a tapered end, this small pepper packs quite a bit of heat. Beware: The smaller the pepper, the hotter it is. When ripe, serranos are red or yellowish orange. Serranos are common in Mexican and Thai cooking.
Chili Pepper
These chilis are slender and tapered. We like using these in stir fry, fajitas, on pizza, in chili, and in soups. It is a medium-heat pepper. Remember, removing the seeds and ribs before cooking helps reduce the heat.
