Home
Up
Peppers
Anaheim
Ancho
Balloon
Banana Pepper
Bell Pepper
Peppers : Chilies, Pimientos
Native to the Americas, The ancient Peruvians called them "aji" (ah-hee), a term when translated into Spanish became "chili".
Brought back to Europe by Christopher Columbus they play an important role in cuisines in areas around the world, including Africa, China, India, Mexico, South America, Spain, West Indies and East Indies and Thailand.  History

There are over 200 varieties of chilies, of which 100 are indigenous to Mexico. Chili Peppers range from very mild to intensely spicy; colors: greens, yellows, oranges, and reds.

A fruit and pod vegetable, it is also called the capsicum and pimiento. The pepper family is divided into the hot condiment peppers, the sweet bell peppers and the chilies, and out of these are derived sweet red paprika, cayenne. allspice and Jamaican, peppers.

Select   Firm, bright, glossy and deep green peppers; or with more or less red color. Red peppers are mature color form of the green peppers. Store in the vegetable compartment or in plastic bag for no more than 3 to 5 days.

Serve Hot, as a vegetable, usually stuffed or in casseroles.

Cold. raw, in salads or as a garnish.

Complimenting Condiments and Flavors  Rice, Iamb, chopped meat, southern recipes, South American recipes, eastern cooking. Onions, cream cheese, and tomatoes, chili con came, salads.

pepper_basket.jpg (34290 bytes)

dried_peppers.jpg (33647 bytes) Cascabel
Cayenne
Cherry Pepper
Chile Piquin
Chiltepin
Corno Di Toro
Cubanelle
Datil Pepper
De Arbol
Fresno
Giant Aconcagua
Guajillo

Habanero
Hungarian Wax
Jalapeno
Jingle Bells Hybrid

Mirasol

Mulato
Naga Jolokia
Nardello

New Mexican
Pasilla
Pepperoncini
Peri Dot
Pimento
Poblano
Rocoto

Santa Fe Grande
Santaka
Scotch Bonnet
Serrano
Tabasco
Thai Dragon
Tomato Pepper