Paprika: A Vitamin-Rich Delicacy

Peppers are a real treat. At the same time, they provide antioxidant substances such as vitamin C and beta-carotene, lower blood pressure, and can be eaten with diabetes without any problems. Learn everything about the cultivation and preparation of peppers, including how to pickle them and ferment them with lactic acid.

Peppers, peppers, and chili

The pepper (genus Capsicum) belongs to the nightshade family. When we say peppers, we usually mean sweet peppers. From a botanical point of view, however, peppers, chilies, and other varieties also belong to the plant genus paprika.

Peppers can therefore be as small as a pea or as big as an eggplant, not to mention their numerous shapes (round, heart-shaped, pointed, etc.), colors, and flavors. They can taste mild, sweet, tart, and fruity or, of course, extremely hot.

The difference between hot peppers, pepperoni, and chili

The difference between hot peppers, pepperoni, and chili is not really clear. Small and mostly hot peppers are called chili, pfefferoni, or pepperoni in Germany and the large, mild fruits are called sweet peppers. In Italy or Switzerland, on the other hand, sweet peppers are called Peperoni, while the small, fiery varieties are called Peperoncini.

In the English-speaking world, a distinction is made between sweet or bell pepper and hot or chile pepper. The term Peperoni, on the other hand, refers to a sausage seasoned with paprika powder. Apart from the original term chili, which was coined by the Aztecs, most of the terms are associated with hotness or with the Latin word piper (pepper).

Origin: Central and South America

The paprika originally comes from South America or from Central and South America. Archaeological finds in a valley near Tehuacán in Mexico have shown that peppers were used around 7,000 BC. as a spice, dye, means of payment, and medicine. At that time, however, these were still wild plants such as the so-called chiltepin.

The chiltepin is considered the ancestor of all chilies and its fruits are among the most expensive spices in the world today due to the laborious harvesting process. Chiltepin tastes particularly hot and, according to a Mexican study, is still used today as a sacred medicine by many Native American tribes. The areas of application include e.g. B. Toothache and osteoarthritis.

There are these kinds of peppers

Today there are a total of up to 33 types of peppers, more than 1,000 types, and around 50,000 varieties! The wild chili plants were already being used around 5,000 BC. numerous species were bred. The main cultivated species include the following five:

• Capsicum annuum: The most widespread type is also called Spanish pepper and includes the most cultivated varieties. These include e.g. B. the very mild sweet peppers with varieties such as Sommergold or Roter Augsburger, but also the hot jalapeño and cayenne chilies.
• Capsicum baccatum: The particularly tasty varieties of this species such as Lemon Drop – so named because of their tempting citrus aroma – are very popular in Central and South America, but are rarely found in Europe.
• Capsicum chinense: These include the fiery hottest chilies, including the world-famous and mercilessly hot habaneros.
• Capsicum frutescens: This type also includes mainly hot varieties, the best known is called Tabasco, from which the Tabasco sauce named after it is made.
• Capsicum pubescens: This is particularly widespread in Peru and Bolivia and was already cultivated 5,000 years ago. The special thing about the associated varieties such as Rocoto is that they are very cold-resistant and thrive at an altitude of up to 3,000 meters.

The hottest peppers in the world

There are a wide variety of methods and scales to measure and display the degree of spiciness of peppers. The most common is the Scoville scale. The Scoville value of all peppers ranges from 0 to about 2,200,000.

Cultivating the very hottest chili variety has become a real hype that people all over the world have dedicated themselves to. Many record measurements are doubted and are considered an internet phenomenon. Since 2013, the Carolina Reaper – a cultivated form of the species Capsicum Chinese – has been considered the hottest chili variety in the world due to the measured peak value of 2.2 million Scoville. The Carolina Reaper made it into the Guinness Book of Records.

How hot pepper depends not only on the variety but also on many other factors such as light, soil, water, and time of harvest? For example, typically extremely hot strains may not exhibit any noticeable heat at all when grown in greenhouses.

This is how peppers got to Europe

When Christopher Columbus set off for India in the 16th century and ended up in America by mistake, he wanted to break the thriving city of Venice’s monopoly on the spice and pepper trade. In the “New World” he came into contact with numerous fruits, including chilies.

Since these hot paprika tasted like pepper, the Spaniards saw great potential to really cash in. Because 1 kg of pepper was sold at that time for up to 30 g of silver. But the chili business was much worse than expected.

However, since the newfangled fruits felt really good in southern Europe due to the prevailing climate there, they were soon being diligently cultivated in many places. In particular, those people who could not afford the pepper quickly fell in love with the fiery spice. They also discovered that hot peppers could delay food spoilage.

The Portuguese brought chilies to Africa, the Middle East, and Southeast Asia. In India and Thailand, the fruit met with great enthusiasm and soon became an integral part of the kitchen there.

The difference between peppers and chili

Since we already have in some articles such. B. in Chili: Hot and healthy we have reported on the medical effects of chilies, and we would like to turn our attention to sweet peppers in particular. This was first bred in Hungary at the beginning of the 20th century.

It differs from hot chilies primarily in its mild taste. This is due to the fact that sweet peppers are practically free of pungent substances such as the main active ingredient capsaicin – as a result, their Scoville degree is also 0. However, under stress such as drought and high temperatures, even otherwise fuzzy fruits can form capsaicin.

The medicinal properties of the paprika

Since sweet peppers do not normally contain capsaicin, they are not considered medicinal plants, but they still have great health value. Because the mild pods do not contain any pungent substances but do contain other capsaicinoids, which are also of medical importance.

Because just like hot substances, the non-hot capsaicinoids also activate the so-called pain receptors, which are jointly responsible for the perception of pain. In this way, pain is counteracted. Unlike capsaicin, non-pungent capsaicinoids such as B. capsiat do not have any effect on the oral cavity receptors, but on receptors in the intestine. For example, a study at the University of Bologna with 50 subjects showed that red peppers counteract irritable bowel syndrome.

Peppers promote fat burning

A Japanese study with 44 volunteers showed back in 2007 that non-spicy capsaicinoids, like capsaicin, increase energy consumption in overweight people and boost fat burning.

Chinese researchers from Central South University also found in 2015, based on laboratory studies, that capsaicinoids are beneficial in a diet against obesity, as they stimulate lipid metabolism and thus counteract fat accumulation in the body.

According to a critical review conducted at Purdue University, capsiat and capsaicin also curb appetite, which is why foods and spices are great for weight management. The researchers cautioned that sweet peppers, which are rich in capsiat, are a great alternative to chilies because they can be eaten by people who don’t like spicy foods.

This is how the colors of the peppers are created

So far, around 30 carotenoids have been identified in peppers, which are responsible for the respective color of the fruit:

• Orange: According to a German-Texan research group, orange peppers are the very best source of zeaxanthin in all fruits and vegetables. Various studies have shown that this yellow-orange dye protects against eye diseases (e.g. macular degeneration).
• Red: The main carotenoid here is called capsanthin, a red pigment with a remarkable antioxidant effect. In addition, red peppers contain the most beta-carotene: 100 g is enough to meet the recommended daily dose of 100 percent.
• Yellow: The predominant carotenoids vary considerably depending on the variety. As with red fruits, the color is often determined by capsanthin and beta-carotene.
• Green: The green variants also contain carotenoids. There is even more lutein in unripe fruits than in yellow and red ones, since this carotenoid decreases during ripening. In return, the beta-carotene content is much lower.

Since each type of pepper has its advantages depending on the degree of ripeness and its specific carotenoid profile, it pays off not only in terms of taste and appearance but also from a health point of view to bring the entire color palette into the kitchen.

Growing areas of peppers

Whether in temperate or subtropical zones: Today, peppers are grown all over the world – and the trend is rising. Around 35 million tons are harvested annually, China is the main producer with over 17 million tons. Around 3 million tons of peppers are produced in Europe each year, with Spain, Italy, and the Netherlands being the largest producers.

But peppers are also popular in German-speaking countries: around 15,000 tons in Austria, 10,000 tons in Germany, and 730 tons in Switzerland. So you have wonderful access to domestic free-range peppers from June to October and regional fruit from the greenhouse all year round.

As far as the content of bioactive substances is concerned, according to a study at the New Mexico State University, greenhouse peppers are not necessarily disadvantaged compared to outdoor fruits. This depends on numerous factors such as the lighting conditions. However, regional free-range peppers are clearly the better alternative due to their good ecological balance.

Buy local peppers

In order to be able to cover the demand all year round, peppers are mainly imported from Spain and the Netherlands, but also from Israel, especially in the winter months. However, domestic peppers are preferable to imported ones in many respects. Because most of the imported fruit comes from the so-called plastic sea in the Spanish province of Almería.

This is the largest greenhouse collection in the world. Their area covers a total of 36,000 hectares of land, on more than 10,000 hectares peppers are grown. Again and again, grievances are made public, relating to the very high water consumption in the extremely low-rainfall region, the immense use of pesticides, and the catastrophic ecological situation. Some of the groundwater is already polluted.

In addition, around 90,000 workers, mostly from North Africa and Eastern Europe, live and are exploited under degrading conditions. It is not without reason that there is already talk of modern slavery and the “Fourth World”.

Organic is better and healthier

In conventional agriculture, peppers are not only treated with pesticides in Spain but worldwide. In 2018, peppers were ranked 12th on the list of the most contaminated foods ( Dirty Dozen ) by the nonprofit organization Environmental Working Group, which is compiled annually based on data from the US Department of Agriculture.

Analyzes by the chemical and veterinary investigation office in Stuttgart did not lead to a better result in 2017 either: 85 of 91 paprika samples were contaminated with residues, 77 of them with multiple residues. In 20 samples, the legally permitted maximum amount was even exceeded, with many other pesticides such as chlorate, which inhibits iodine uptake, or the neurotoxic cyflumetofen being discovered in addition to ethephon.

In terms of multiple residues, a paprika sample from Turkey was the leader: it contained 19 different active substances. Experts strongly criticize that there is still no law against pesticide cocktails. So as long as each individual pesticide remains below the limit value, users are within the legal framework. The effects are considered scientifically unexplored.

If you want to do without pesticides in vegetables, there is only one way open to you: switching to organic products. According to a test by the Association for Consumer Information, almost all organic samples were free of residues.

Pepper plants: Cultivation in the garden or on the balcony

If you have a garden or balcony, you can grow the perennial plant yourself. However, the temperature in your region should be around 19 degrees during the flowering period (June). Otherwise, hardly any fruit will develop.

If you buy young plants in stores, then you can plant them in the garden or in a large pot on the balcony after the ice saints. However, if you want to grow your pepper plants yourself, you can start sowing as early as March or April, preferably in a greenhouse or under a foil tent. On the windowsill, the young plants usually lack sufficient light.

Since the peppers germinate in the light, you should not place the seeds very deep in the ground. When the young plants are about 12 cm high you can remove those that are not as strong, so leave only the strongest. In most cases, it is not worth trying to grow every little plant, no matter how small.

The young plants are planted outdoors in a sunny bed with loose, humus-rich soil. It would be ideal if you left the pepper plants in the greenhouse, especially in Central Europe. Otherwise, you can plant them outside after the ice saints. A little later in cool years (at the earliest three weeks after the last frost).

In mid-June and late August, you should fertilize your pepper plants three times with an organic vegetable fertilizer and nettle manure.

Even on a balcony that is sunny and warm, pepper plants do well. It is important that you give the plants enough space. Therefore, the pot should hold at least 10 liters of soil (better double or triple). A stick provides the necessary support for the pepper plants. Since the water requirement is very high, pepper plants have to be watered daily in summer.

Perennial plants

With outdoor and pot cultivation, you can harvest the first green peppers in early or mid-August, and the harvest usually ends in October. You can then compost the pepper plants.

However, since the pepper is a perennial plant in its homeland, you could overwinter the pepper plants that you had cultivated in the pot in the greenhouse – if you have one – or in the conservatory. Well cut back and supplied with a large portion of fresh compost, the pepper plants will bear fruit again next year.

You should pay attention to this when shopping

When buying peppers, make sure they are firm to the touch, have shiny, smooth skin, and are bright in color. The stem should look green and fresh. On the other hand, if the fruit has a dull appearance and is glassy, ​​you should not put it in your shopping basket. Signs like these indicate improper storage and rot.

Proper storage of the Parika

The ideal storage temperature is between 8 and 10 °C. Since peppers are sun-drenched southerners, lower temperatures lead to cold damage, which manifests itself in dark, watery, or glassy patches on the skin. However, if the humidity in the storage room is not high, peppers will dry out quickly. If the storage temperature is too high, peppers are often attacked by mold.

Since the fruits, which are sensitive to cold, do not feel particularly well either in the refrigerator or at room temperature, you should process them as soon as possible. A dark basement or unheated pantry is considered the best place to store them.

The maximum storage period is between 7 and 21 days. While a fresh pepper will keep for about 2 to 3 days at room temperature, it can be stored in the refrigerator (vegetable drawer) for about a week.

The Freeze

If you have bought too many sweet peppers or had a very good harvest, you can freeze them perfectly. It is important to wash the fruit well and remove the pits, it is not necessary to blanch them.

It is then advisable to cut the peppers into the desired shape or size, fill them in portions in freezer bags and freeze them. Since the cell structure of the fruit is destroyed during freezing, the pieces that are thawed again are not quite as crisp. However, they are wonderful for cooking and do not need to be thawed before preparation.

This is how peppers are prepared before cooking

Before you start cooking, sweet peppers should be prepared as follows:

• Wash the peppers thoroughly.
• Halve the fruit and free it from the small seeds and the stalk by cutting them out or grasping the core with three fingers and carefully removing it.
• You can then cut the peppers into cubes or strips as you like.
• If you want to fill the pod, it must remain whole: Cut out the base of the stalk in a circle and remove the core. You can use the base of the stem wonderfully as a lid.
• If you want to peel the peppers, put them in the oven at 180°C for about 15 minutes. The skin blisters and can be easily removed. Compared to peeling with a vegetable peeler, this has the advantage that not too much of the pulp is removed, but only the very thin skin.

The preparation in the kitchen

The peppers can be prepared in many ways:

• Frying: You can fry the pepper pieces in a coated pan or in a wok without fat for about 3 to 4 minutes. Then remove the vegetables from the heat and season with a dash of olive oil and herb salt.
• Braising: Fry the pieces of pepper, add the spices and possibly a little tomato paste, deglaze with a little vegetable broth and finish cooking in the closed pan.
• Grilling: For grilled peppers, coat the pieces of pepper in a marinade of garlic, pepper, salt, basil, and olive oil and place skin-side down on the grill for about 5 minutes.
• Cook in the Oven: Marinate the peppers and spread them out on a baking sheet or fill them as desired e.g. B. with a filling of long grain rice or whole grain breadcrumbs and vegetables, and put them in a fireproof dish. Then cook them in the preheated oven for about 30 to 45 minutes until tender.

The insertion

There is also the option of pickling or canning peppers in salt water, oil, or vinegar and thus preserving them for many months:

• Put the prepared and blanched pepper pieces in sterilized preserving jars, which you fill with the desired liquid up to the bottom edge of the jar and then close with a rubber ring and the jar lid.
• Sterilize the jars in the oven at around 160 °C for around 15 minutes.
• Store the pickled peppers in a dark and cool place, e.g. B. in the basement or in the pantry.
• Pickled vegetables keep for about 1 year.

Once a jar has been opened, it should be kept in the refrigerator: pickled vegetables will keep for about 3 months and peppers picked in oil for up to two weeks.

Lactic fermentation

Fermenting or fermenting vegetables is also a well-known preservation method. The advantage is that no energy is required, the heat-sensitive ingredients do not suffer and the vegetables are particularly easy to digest.

• For a 4% brine, boil 1 liter of water and 50g of sea salt and allow to cool.
• Cut the sweet peppers as small as possible: the larger the surface, the more intense the fermentation.
• Put the peppers (1 liter of brine for about 500g of vegetables) in the brine and let it steep for 8 to 10 hours.
• Squeeze the veggies with your hands, then place them in a jar and press firmly – save the liquid.
• Cover the fermented food with a plate and leave it at room temperature. The plate should push the vegetables down, causing the liquid to escape. If necessary, top up with brine and cover the plate, e.g. B. complains with a stone.
• After 3 days you can take the first taste. Once the desired taste has been achieved and the salt has broken down – after 3 to 10 days, depending on the quantity, consistency, and temperature – the process is complete. There are no more bubbles.
• Transfer the peppers to a tightly sealable jar and store them in a cool, dark place.
• Vegetables fermented with lactic acid keep for many months.