LOVELY , SWEET AND HOT PEPPERS

LOVELY , SWEET AND HOT PEPPERS

Almost every gardener has pepper planted in their gardens.The right time to grow them is late winter to late March. Watering of the peppers needs to be done daily. If they are thirsty, there will be some wilting of the leaves, so if you notice this, just water the peppers.There are many types of peppers used in ethnic dishes from Mexico, the American Southwest, India and Asia all have local varieties to compliment their national cuisine.

All peppers are rich in vitamins A,C,and K.but red peppers are simply bursting with them.Antioxidant vitamins A and C help to prevent cell damage,cancer and diseases related to aging and they support immune function. They also reduce inflammation like that found in arthritis and asthma.Vitamin K promotes proper blood clotting, strenghten bones, and helps protect cells from oxidative damage. 

Long Green Pepper

 These large (5 to 8 inches long, 1 1/2 to 2 inches wide, tapering to a point), mild chiles have a thick skin, and are usually a bright, shiny green. Available year-round in most supermarkets, they're best in the summer. The flavor ranges from mild and sweet to moderate hot,they can vary greatly from pepper to pepper. They are perfect for chiles rellenos, dice or purée them for sauces, soups, and casseroles.

Sweet Banana Pepper

A banana-shaped pepper that changes from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers. Sample before using. Sweet banana peppers are sweet, long, tapered, yellow and banana-shaped, hence the name. Sweet Banana peppers may be fried or sautéed, used raw on relish platters, in salads, sandwiches or stuffed.

Cayenne Pepper

A wrinkled, very pungent thick fleshed fruit, 6 inches long and 1-1/4 inches in diameter, they are often used in Cajun recipes. . Very pungent, even when small. The Cayenne derived its name from the Cayenne district of French Guiana. Used for sauces, dried, pickled or in salsas. Green cayennes appear in the summer, while hotter red cayennes come out in the fall. A wrinkled, very pungent thick fleshed fruit, 6 inches long and 1-1/4 inches in diameter, they are often used in Cajun recipes. . Very pungent, even when small. The Cayenne derived its name from the Cayenne district of French Guiana. Used for sauces, dried, pickled or in salsas. Green cayennes appear in the summer, while hotter red cayennes come out in the fall.

Cherry Pepper

Cherry peppers measure about 1 3/4 inch in diameter. The heat ranges from moderately mild to medium heat with traces of sweetness. Peppers are fleshy and heavily seeded. It matures from green to red.

 Fresno Pepper

Bright green, changing to orange and red when fully matured, Fresno chilies have a conical shape - about 2 inches long and 1 inch in diameter at the stem end. Similar to jalapeno peppers, but with thinner walls, they're great in salsas.

Fresnos are available in the summer. the hotter red ones come out in the fall.  

Jalapeno Pepper

These popular chiles have a good amount of heat and rich flavor. Green jalapenos are best in the late summer, while red jalapenos appear in the fall. Canned jalapenos aren't as fiery as fresh.

Mirasol Pepper

 This thin-skinned pepper can vary more than any other chile in looks, and therefore may be hard to recognize. Sometimes small, sometimes large, smooth or wrinkled, it is quite inconsistent. Known for its distinct berry like, fruity flavor that enhances potatoes  and chicken. Spices up hot salsas, stews, and mole sauces.

Pasilla

The pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter. Pasillas turn from dark green to dark brown as they mature.

 Serrano Pepper

A small, rich, waxy green peppers change to orange and red as they mature. They are about 1 ½” long with thin walls and the smaller they are, the more kick they have. Substitutes: jalapeno (not as hot).)A small, rich, waxy green peppers change to orange and red as they mature. They are about 1 ½” long with thin walls and the smaller they are, the more kick they have. Substitutes: jalapeno (not as hot).)

Thai Chile Bird Pepper

For such a small chile, it packs an incredibly fiery punch. Thai chiles range in color from red to green when fully mature. They are often used in Asian curries. Thai peppers should be used sparingly.