Explore the World of Peppers: From Sweet to Spicy
A variety of peppers, ranging from sweet to spicy, are popular in cuisines worldwide. Here's a rundown of some common and unique pepper types.
Cubanelle peppers, long and thin, turn a rich red when ripe. Banana and yellow wax peppers, also long and thin, are often pickled. For a sweet, fruity taste, try Carmen Italian sweet peppers, perfect for grilling. Pimentos, classic red peppers, are commonly roasted to enhance their sweetness.
Anaheim chilies, versatile in both green and red forms, are the most widely used chilies in the US. Bell peppers, available in red, yellow, orange, and green, retain their color when cooked, except for purple ones which darken and lose their vibrant hue. Sweet cherry peppers, with a slight bite, are great raw, in salads, or pickled.
Unique sweet pepper varieties include 'Dous des Landes' from France, 'Elephant's Ear' from the US, and 'Giant Szegedi' from Hungary. Italian frying peppers are best sliced and lightly fried in olive oil. Green bell peppers, commonly used in various dishes, are often more affordable than other colored bell peppers.
As peppers ripen, they change color, offering a variety of flavors and uses in the kitchen. From sweet to spicy, these versatile vegetables add depth to countless dishes.
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