Vegetables

Bell Peppers	More Pepper Pictures	Finger Hot Chili Peppers
	Hungarian Wax Chili Peppers
Jalapeno Peppers		Red Fresno Chili Peppers

The genus Capsicum, to which the Pepper belongs, is so called because its fruits resemble a box (Latin, capsa) which encloses the seeds; according to other authorities it is related to the Greek term capto, meaning "I bite," for the acrid and pungent flavor of the several varieties of fruits. As always there is a difference of opinion about the number of species that should be recognized within the genus. Some botanists tend toward a high number (24 - 25 species), but others, equally competent, suggest that the cultivated peppers should be ascribed to only two species: Capsicum annum which includes the sweet table peppers, and Capsicum frutescens which include some of the varieties used for seasoning. Peppers originated in South America, probably Brazil, and have also been cultivated for several centuries in other parts of the American continent. They were introduced into Europe after the discovery of America. They are annual or perennial herbaceous plants, but woody at the base, or modest size, with typical dichotomic ramification, and leaves with long petioles. The flowers are formed by five white petals: the fruits are hollow berries of varying shape. It is in relation to the shape of the fruit that some botanists have proposed a classification, interesting commercially as well, which would subdivide the peppers into three groups of varieties: (1) peppers with smooth fruits and curved peduncles so that the fruits appear pendulous; (2) with more or less deeply lobed fruits and curved peduncles; (3) a group which includes forms and varieties with smooth fruits and erect peduncles. To the first group belong most of the peppers used as condiments, such as the various ordinary long red, or the similar cardinal the Mexican long black (with long, very thin, red fruits), and the Cayenne pepper. The latter, however, is ascribed to the species Capsicum frutescens or Capsicum fastigiatum or Capsicum minimum, a perennial species, but delicate, and unsuitable for growing in Mediterranean climates except in the southern regions. The first group also contains the cherry peppers known as ceraselle in southern Italy. Some authorities ascribe these to a separate species, Capsicum cerasiforme. The varieties with curved peduncles and lobed fruits include almost all the sweet table peppers which can be divided into four groups; typically square fruits; fruits tapering, like a child's top, at the apex; long, conical fruits, sometimes smooth, and sometimes contorted; and finally the flattened peppers known as tomato peppers. Among the best known and currently favored cultivars are the various Nocera and Asti "square" types, with yellow or bright red fruits, and the new California Wonder, Yolo Wonder, and Midway, the latter very early and edible both unripe, when it is a bright dark green, and ripe, when bright red. Also excellent for their fragrant sweet aroma and their crispness are the long peppers of "bull horn" or "of Spain" type, and the top-shaped peppers, with particularly fleshy fruits. The third category includes forms with erect peduncles; this group includes the Chinese with conical yellow or red fruits, prized not only as a condiment but also as an ornamental fruit; the small "bunched" peppers with red, oblong, horn-shaped fruits; some other cherry peppers with spherical fruits but erect peduncles; the chili peppers, and many others. The very popular, ornamental forms also belong to this third category. In the United States, Bellringer, Bell Boy, California Wonder, Merrimack Wonder, and Worldbeater are leading varieties of sweet or green peppers for salads, and to be cooked with various stuffings. There are two very beautiful ornamental cultivars which have been grown in Italy: the cornetto di corallo (coral horn) with small, brightly colored, oblong fruits, and the lampion (lantern) whose fruits look very much like Chinese lanterns. Sweet peppers are eaten either raw, dipped in oil; in pinzimonio, an oil, salt and pepper sauce, or in salads separately, or mixed with other vegetables. They can also be cooked in many different ways: in combination with other vegetables, such as tomatoes, eggplants and onions, or in the very tasty Sicilian caponata with eggplants, olives, and capers; they can also be stuffed or fried. However, a classic recipe that brings out all the flavor characteristic of peppers is to charcoal broil them, then remove the membranous skin, and season them with a few drops of olive oil, and if desired, a little garlic. Peppers are also suitable for preserving in vinegar or, after boiling in water and vinegar, in oil. The best ones for this are the long green peppers, known commercially as "cigarettes," or the old cultivars, now hard to find, with very depressed fruits (tomato peppers). All the cultivars with particularly fleshy tissues are suitable for preserving. Nutritionally, sweet peppers (but to make sure that they are sweet they must be freed from the internal septa that have an acid and burning flavor) are low in calories, only 18 per 3 1/2 ounces (100 grams), because their solid residue is only 7 - 8%; it contains chiefly carbohydrates (3 - 4%). Both the protein and the ash are less than 1%; there are no lipids. Peppers contain vitamins A, B, C, and E. The small hot peppers are used exclusively as a condiment and for seasoning salami, meats, vegetables, and pasta. The pungent taste is due to the presence of an alkaloid called capsaicin. Hot peppers are considered to have a rubefacient and hyperaemic effect, and, eaten in moderation are said to be beneficial for the digestive system. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]