John Myers
Whether chili, chili peppers, hot peppers, or peperoncino, they all belong to the paprika genus and are part of the nightshade family. They differ in sharpness (the responsible substance is called capsaicin and is located in the seeds and in the white membranes), size, and colour. All paprika varieties are perennial herbaceous plants that occur in different growth forms. The variety of plants ranges from up to 1.50 m high to ground-covering. The leaves are ovate with smooth leaf margins. Hot peppers are usually harvested while they are still green and then used as vegetables. When the peppers are ripe, they become red and a little sweeter.
Origin
Hot peppers taste fiery and hot.
Season
Hot peppers are available all year round. The actual season (outdoor) lasts from late summer to autumn.
Taste
Hot peppers taste fiery and should therefore only be used sparingly.
Use
Before cooking, cut the peppers lengthwise and, if you don’t like it that hot, remove the hot white seeds and membranes. As with chili, you should avoid contact with eyes and mucous membranes during preparation. Hot peppers are used fresh, pickled, or dried after harvest. Peperoni taste delicious in salads, on pizzas, in sauces, pastes, and in many Mediterranean dishes.
Storage
The peppers can be stored in a plastic bag in the fridge for about 1 week. For longer storage, place the peppers in a jar, cover with vinegar, seal tightly and refrigerate. By the way, freezing and drying is not a problem.
Nutritional value/active ingredients
Hot peppers contain vitamin C and vitamin E, both of which help protect cells from oxidative stress. In addition, peppers provide folic acid and vitamin B6, which support normal blood formation. According to folk medicine, the spiciness (capsaicin) of the peppers can stimulate the metabolism. Applied externally, the capsaicin of the peppers in heat plasters and ointments can increase blood circulation and relieve painful musculoskeletal problems.
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