Hot Peppers (Chilli Peppers)

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Originating from Central and South America, hot peppers belong to the solanaceae family as do eggplants, potatoes, tomatoes, tree tomatoes, and ground cherries. They were introduced in Europe in 1494 by Christopher Columbus? doctor who discovered them in Cuba and brought them to Spain. The largest varieties of these peppers can be found in Mexico and the Antilles.

The chilli pepper is a fleshy pod that grows on plants that can reach 1.5 metres in length. There are a dozen different types of chilli peppers that vary in colour, shape and capsaicin content, the active substance that gives peppers their spicy, hot taste.

The hot pepper is more a spice than a vegetable. The main difference between hot peppers and sweet peppers is the high capsaicin content in hot peppers. This is very, very strong oil that can burn the eyes and the mouth and so hot peppers must be handled with precaution. Curiously enough, this same oil is a good remedy for shingles.

Capsaicin is found primarily in the pepper?s placenta, the white ?ribs’? that run down the inside of a pepper, and to a lesser extent, the seeds.

Some hot peppers worth trying:

Cayenne	A long, thin, red pepper, it measures 4-10 centimetres in length. It has a bumpy surface. This pepper adds a wonderful fragrance to pasta sauces, Indian curries and Mexican dishes. Barometer: Medium to very hot.
*Cherry Hot*	Round like a plump cherry with a clear, red, shiny skin. This very hot pepper can be used in salads, guacamole and chili. Diced, it can spice up relish in no time. Excellent in pasta sauce. Barometer: Medium to very hot.
*Finger Hot*	Pale to dark green or red, it has a long tapered shape that makes it look like a finger. Its skin is bumpy. This very hot pepper can be used in salads, guacamole, Mexican sauces and salsa. Barometer: Medium to very hot.
*Long Hot*	Dark green, long, bumpy, and slightly deformed, it has a shiny surface. This hot pepper can be used in guacamole and chili. Diced, it can spice up a potato salad or pasta. Barometer: Medium to very hot.
*Habanero*	One of the hottest peppers in the world, it is 20-50 times stronger than the jalapeno. Shaped like a lantern with a center that turns orange when ripe. Hot and fruity taste with a distinct dried apricot scent. Barometer: Very hot.
Yellow banana	Long, yellow pod with a smooth surface. Excellent for spicing up a sandwich: simply slice the pepper in half, remove the seeds and the membrane, and serve raw in the sandwich. Barometer: Mildly hot.
*Jalapeno*	Dark green, short, pointed pepper with smooth skin. This very hot pepper can be served in salads or in guacamole. Pureed with a little olive oil, it can be served like relish. Excellent addition to pasta sauces. Barometer: Medium to very hot.
*Serrano*	Smooth, dark green, slender and tapered. This is a very hot pepper and is good in Mexican sauces, guacamole, or in Chinese dishes. Barometer: Medium to very hot.
Tabasco	Not surprisingly, the Tabasco originates from the state of Tabasco, Mexico where peppers are used to make the famous sauce of the same name. Small, very strong fruit measuring 5 cm in length when ripe, changes colour from white, to yellow, to orange and finally red. This very hot pepper can be used in Mexican sauces, guacamole, or in Chinese dishes. Barometer: Medium to very hot.

Culinary tips and advice

Select a firm hot pepper that is shiny, well formed, without bruises or blemishes.
Before using, slice the pepper in half then remove the membrane and the seeds.
To reduce the stinging power of the hot pepper, dip it in cold water with a bit of vinegar.
If pepper is very hot, remember to wash your hands? in case you need to wipe your eyes’
Can be eaten raw or cooked. Raw, in salads, tacos and burritos, and cooked in sautés, pasta sauces, curries, tajines and other slow-cooked dishes.
Using half of a milder hot pepper, hollow it out and fill with cream cheese and herbs for a mini hors-d’oeuvres explosion!

For delicious recipes using hot peppers, click on metro.ca

Availability
Hot peppers are available year-round in the produce section of your local METRO supermarket.

Nutritional Value
Hot peppers contain more vitamin C than oranges. However, since only small amounts are used in recipes and they are usually cooked, the vitamin C content is diminished.

Storage Life
Unwashed hot peppers can be refrigerated for one week in the crisper drawer or in a plastic bag. Pieces of hot pepper freeze well without blanching.