They put vitamins and color on our plates all summer and make our taste buds waltz: these are the peppers. Portrait of these vegetables of the sun …
Pepper Identity Card
The pepper is a vegetable plant member of the same family botany that tomatoes or the eggplants, to know, the Solanaceae. It is, in fact, a category of peppers belonging to thespecies domesticated potato which produces large fruits with thick flesh and a generally mild flavor.
While the ancestor of potato would have developed in Brazil and Bolivia, well before the arrival of the Man, it is only during the XVIIIe century that the pepper and its many variations settle definitively in the gardens of Europe.
The right color
Green, yellow, orange, red or purple, peppers come in all colors … well almost. The color green is actually the color of a unripe pepper. As it ripens, it turns red, yellow, orange or purple, depending on the variety.
To know : the pepper continues to ripen after harvest.
Pepper is a summer fruit vegetable who needs heat. Its season starts at the end of June, with the arrival of the first green peppers, and ends with the first frosts.
How to choose your peppers?
A good fresh pepper should be closed and have the smooth and shiny skin.
From a flavor point of view, the green is more fruity and bitter, the red is softer, even sweet, while the yellow is tender and juicy.
To know : less ripe, green peppers are also less digestible than ripe peppers.
The varieties of peppers
Various colors and shapes (square, rectangle or triangle), peppers come in many varieties.
Some examples :
- Pepper ‘Yolo Wonder’: large rectangular red peppers. Late variety.
- Sweet Chocolate Pepper: square peppers are chocolate brown-red when ripe.
- Poivron ‘Yellow Bull Horn’: peppers 20 cm long, conical in shape and yellow in color.
- Pepper ‘Petit Marseillais’: orange-colored, fine-fleshed rectangular peppers.
The nutritional qualities of peppers
Peppers are an invaluable source of vitamin C, even green (it contains twice as much as it ripens), and even cooked. 100g of cooked red pepper contains 144 mg of vitamin C (121 mg for raw red pepper), which implies that consuming 56g is sufficient to reach 100% of the NRV **. It is also a very good source of vitamin A, B9 and E.
Pepper also contains lots of fiber (3 g per 100 g raw) facilitating intestinal transit. The most important part is concentrated in the skin, which can be difficult to digest for the fragile intestines.
The pepper contains capsiates, substances chemically similar to capsinoids of the pepper which have a preventive action against the development of cancerous tumors.
How to store peppers?
Green pepper can be keep for ten days at room temperature (its vitamin C content would increase during storage). Ripe peppers, on the other hand, should ideally be placed in a cool place (but not cold), and be eaten within 8 days. Otherwise, place it in the crisper of the refrigerator, where it can stay for up to 20 days.
Peppers also keep very well in the freezer once blanched.
How to cook peppers?
Raw, finely cut, to garnish a salad or tabbouleh, or cooked, roasted in the oven (20 min.), Sautéed in a wok (5 min.), Grilled on the barbecue (2 to 3 min) … cuisine as you wish.
Some recipes to discover:
How to peel the peppers?
- The classic solution: place the pepper for 10 min in a very hot oven (220 ° C). Then cover the pepper in a damp cloth (avoid plastic bags). Leave to rest for a few moments. Remove the skin by pulling on it.
- The quick and ecological solution: use a “special tomato” peeler.
Did you know ?
Word Capsicum comes from the Greek word “kapto” which means “to bite”. We can easily understand why!
Ready to grow your own organic peppers?
The best way to be sure you’re eating fresh, in-season peppers is to grow them. To find out how, it’s here: Pepper, chilli.
* ANSES 2020. Nutritional composition table of Ciqual foods. “
** VNR: nutritional reference value, formerly called Recommended Daily Allowance (RDA)
Source: Au Jardin, conseils en jardinage by www.aujardin.info.
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