Types of peppers. Peppers are used in meals, sauces, salads and desserts.The fruit is elongated and curved, with an intense red color, like a typical pepper. It contains vitamin A, C and E, being a great antioxidant – preventing chronic diseases and premature aging.Its pungency is medium (5,000 to 15,000 SHU), and can be even softer if the seeds are removed.
Small and with a rounded shape that narrows at the tip, the beak pepper stands out for its almost zero degree of burning (1,000 SHU) and its incredible aroma. It even pleases those who don’t like peppers very much and is indicated for those who want to start venturing into this universe.
The low degree of pungency of the beak pepper makes it ideal for those who want to start venturing into the world of peppers.
Easy to grow , it is a safe source of nutrients and substances such as beta-carotene, which helps to increase the body’s immunity.
The pepper is known to be one of the hot peppers in the world, it is also one of the most cultivated Brazilian peppers. Widely used in the Northeast, it enriches dishes such as shrimp bobó, moqueca, vatapá and, of course, the famous acarajé.
Chilli pepper has a high degree of pungency and is one of the most used in Northeastern dishes.
Its shape is elongated, and the color goes from green to intense red, when ripe. It is extremely spicy (50,000 to 100,000 SHU) and, for this reason, it is often very feared. However, when used sparingly, it results in very stimulating flavors.
A jalapeño pepper , originally from Mexico, has a distinctive taste and is used in several places in the world. Harvested still green, it can be used in the preparation of fillings, sauces, meat recipes or even be eaten raw.
The jalapeño is of Mexican origin and accompanies hot and cold dishes from the country.
It is considered a kind of medium burning (2,500 to 8,000 SHU), but in Brazil they are famous for being strong. When fresh, it is possible to add it to tomato salads, as the combination of these two ingredients promotes a unique flavor. Worth a try!
Originally from South and Central America, cumari-do-pará pepper is very popular in the country, mainly in the North region. With rounded or oval fruit, its color varies from yellow to intense red, being quite spicy (100,000 to 300,000 SHU) and with a slightly bitter finish.
The coumari continues to be one of the most cultivated peppers by the native peoples of the Northern region of Brazil.
Pepper has a delicious aroma and is generally consumed in everyday dishes, such as rice, beans, meats and stews, being responsible for the special touch of meals.
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The Tabasco pepper is a variety of pepper species Capsicum frutescens , and chilli. Originating in North America, it is easy to grow and produces all year round. In the young stage, they are green, and then they turn yellow, oranges and finally reach a dark red when ripe.
Tabasco pepper is easy to grow, has a medium degree of burning and produces all year round.
It has a medium degree of burning (30,000 to 50,000 SHU) and is widely used in portions and starters. Its benefits include anti-inflammatory actions, aid in digestion and stimulate metabolism.
Another species from Mexico and extremely spicy (100,000 to 350,000 SHU), habanero is one of the hottest peppers in the world. Its fruits are shaped like a lantern and can present varied colors, such as yellow, red, green and orange.
One of the hottest peppers in the world, habanero can have different colors.
Once ripe, it can reveal a slightly sweet taste, but still with a lot of burning. To handle it, care must be taken to avoid irritation to the eyes, mucous membranes and fingers.
Popularly known as cayenne pepper , Capsicum annuum owes its name to the city of Cayenne in French Guiana. This variety is successful in the cuisine of several countries, such as Brazil, India, Mexico and the United States, being consumed mainly in preserves, sauces and salads.
Cayenne pepper is ideal for adding a spicy touch to dressings, salads and stews.
The species has a medium degree of burning (30,000 to 50,000 SHU) and a mildly bitter taste. The dried fruit can also be ground and consumed as a spicy condiment.
It is very common to find pickled peppers for sale. These preserves can be made with different products, but the most common ones are, without a doubt, olive oil and vinegar. Know the differences:
This type of canning presents a lower risk of contamination, due to the acidity of the vinegar, and allows a combination of ingredients, different from canning in olive oil.
It is possible to mix different types of pepper in the same jar and add spices that go beyond salt, such as cloves, cumin and garlic. The pickled vinegar keeps the pepper more crisp and, to make everything even better, the vinegar itself gains a spicy flavor and can be used in other recipes.
Canned peppers can be made with olive oil or vinegar, the latter being the most suitable to be made at home.
White vinegar is the most suitable, as it maintains the color of the pepper even after a long time.
Canned in olive oil
Canning in olive oil is a little more difficult to do and requires a lot of attention, because if there is any type of contamination, there is a risk of generating food poisoning, such as botulism.
It is indicated that the preservation process is done by qualified people, so that the risk is less and the process of cleaning and preparing the food is done correctly.
Unlike pickled in vinegar, to conserve peppers in olive oil, there can be no mixing of varieties or the addition of spices and seasonings, because the canning can last less time and change the flavor of the pepper.
Now that you know the main types of hot peppers, how about starting to venture into the world of growing these amazing spices.