Some peppers are hot, some are sweet. Some are made for drying out, others to be ground into pimentón (a type of paprika from Spain) and others are grown specially to become eaten fresh in salads. The hot varieties form the basis of curries and many other dishes in Asian food.
The pepper and the numerous family members of its extended family – green, red, orange, yellow, small plus spicy, large and sweet — are one of the characteristic ingredients of Spanish cooking. They can be dried and floor into powder to produce pimentón, a distinctive Spanish flavouring used in a variety of meals – including paella. They can be roasted or preserved whole by numerous methods: in vinegar or brine, or peeled and bottled in their own juices. And of course, they can be consumed fresh, as an ingredient in one associated with countless Spanish recipes or summertime salads all around the world. Stuffed entire peppers are common in many cuisines.
Here in Spain, we grow our own red and green peppers and a few varieties of hot chilli peppers, both for the kitchen and as ornamental container plants. We freeze most of our sweet peppers for use in soups and casseroles and use them refreshing in salads. They are a very healthy food and contain large amounts of vitamin C, vitamin A and potassium. If you live in a cooler environment, try growing the variety, ‘New Ace’. It is high yielding and tolerant of cooler conditions.
Cayenne peppers are very easy to grow in containers and tend to produce more plants as you harvest the crop. We find that the hotter the weather the hotter the chilli becomes as it ripens and turns from green in order to red. You must be careful how you handle chillies as the capsaicin – the particular chemical that provides the heat – will get into your skin and cause all sorts of problems for you. Don’t rub your eyes after handling or planning chillies and certainly don’t contact any other sensitive part of your body (or your partner’s… ). Wear disposable plastic catering gloves to avoid this issue.
What to grow and how to grow all of them.
Sweet peppers or bell peppers as they are often called are developed in all temperate countries and are broadly grown in greenhouses in Northern Europe. In Spain, and other southern Europe they grow quite successfully within open fields. These large hollowed out fruits are generally red when ripe, but the yellow and orange varieties are just as popular – specifically for use in salads. The red and yellow varieties tend to be richer within vitamins then the green varieties.
Sow the seeds in late March or early April under glass or indoors and plant out in to grow-bags or patio planters if they are about six inches higher. If you have been following my mini-series of budget cookery articles, you will have learned how to make your own stone planters. These are ideal for growing your peppers in a back yard or on the patio.
Peppers do not need a lot of feeding, especially when the fruits have formed. Here is more regarding menanam cabe merah look into our own web-page.
Harvest when the fruits turn from green to red and use sliced within salads or dice and freeze for use in casseroles. If you want to grow peppers for decorative purposes on an outdoor or in a conservatory, then try the yellow/orange variety of ‘Golden Golf ball, or the white/purple variety ‘Albino’. Seeds are readily available from any good garden center or seed catalogue. One suggestion you can use, is to save the seed products and dry them out on cooking area paper for a few days. Store these questions plastic box and you have next season’s supply of pepper seed.
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Tabasco and Cayenne peppers are a good start if you have not grown chilli peppers earlier. Even if you don’t use the chillies for culinary purposes, they make splendid container plants. Tabasco is a Mexican plant and the fruits are used to make the popular ‘Tabasco Sauce’. Cayenne peppers are one of the oldest varieties. Mainly grown in Asia, cayenne is very easy to grow and produces long slender fruits, which can be very hot. Dry them plus powder them and you have the famous ‘cayenne pepper’ used in Cajun, Chinese language and other Asian styles of cookery.
Use with Mexican and Caribbean style cookery try growing ‘Serrano’, a truly Philippine chilli which is grown commercially throughout Mexico. It is easy to grow and produces hundreds of fruits as a bush kind plant. Another chilli which is cultivated all over Mexico and Southern UNITED STATES is ‘Jalapeno’ (pronounced halapeeno), called after the town of Jalapa. It really is commonly pickled or canned and it is often smoked.