Pepper

It is the world's most important spice, due to its near-worldwide popularity and the effect meeting its demand had on global trade and exploration. It has long been thought to contain healing qualities—Sanskrit medical volumes dating back more than 3,000 years include advice on how to administer it. By the fifth century, pepper was so wildly valuable it was used to pay off taxes and levies in place of currency; rent and dowries were sometimes paid in pepper; and when Rome was besieged by the Visigoths in 408 CE, 3,000 pounds of peppercorns were included in the ransom paid for the city’s release. At its most valuable, pepper was worth its weight in gold. All through the ancient world and into Europe’s Middle Ages, pepper appears to have been universally beloved, as prized in India as it was in northern Europe, as eagerly traded in the ports of Venice as it was in the ports of Egypt. And while the world’s consumption of pepper was enormous then, it is, naturally, even more enormous now: It accounts for about one-fifth of the world’s spice trade today. Serious Eats / Vicky Wasik The word “pepper” is used to describe dozens of different types and varieties that come in a medley of colors, a spectrum of grades, and a range of qualities. It is even used for imitators that are not pepper at all. But it applies first and foremost to the dried fruit of Piper nigrum, a climbing shrub native to India. The plant’s vine wraps itself around trees in the wild, and in commercial growing, ...

There are thousands of different types of peppers, so how do you choose the right one? To make it even more confusing, one pepper variety may have one name when it’s fresh and another when it’s dried. For example, that fresh poblano in your As for heat, you certainly can’t substitute a Scotch Bonnet for an Anaheim and expect the same results! This guide to need-to-know pepper varieties will help you navigate grocery stores and farmers markets so you’ll pick just the right pepper for your dish—whether you’re looking for mild, medium or flaming hot. Sydney Watson/Taste of Home What Is a Scoville Heat Unit? The most important distinction between peppers is heat. That sensation of heat when eating peppers is due to the chemical capsaicin—the more capsaicin, the hotter the pepper. The heat level (spiciness) of food is measured according to the Scoville Heat Unit scale (based on a method devised by Wilbur Scoville back in 1912). On the scale, peppers have a huge swing—sweet Zero to 4,000 is considered mild; 4,000 to 15,000 is medium; 15,000 to 50,000 is hot; much past 50,000 and you may need the fire hose. It might be worth a taste test of different peppers to determine where your heat tolerance lies on the Scoville scale, and then stick to pepper varieties in a range you know you can handle. Types of Peppers, from Mild to Hot Bell Peppers Amit Basu Photography/Getty Images Scoville units: 0 Length: 3-6 in. Bell peppers have a sweet, mild flavor and are available in green, red, ...

All types of peppers are part of the genus Capsicum, which includes hot varieties, also known as chile peppers, and sweet varieties, such as the Truly international in their appeal, peppers have become integral to cuisines across the world, from Mexico to Thailand, the Congo to India, and from Hungary to Tunisia. If you are unable to find fresh or dried chiles in your local grocery store, try an online source like The heat of a pepper is measured using Scoville units: The scale ranges from 0 (as in bell peppers) all the way to 3,000,000 (as in the spiciest chile in the world, the Pepper X). Most dried chiles you will encounter fall somewhere in the middle but can still be pretty hot! The Scoville scale is a good base for knowing how hot your chiles are, but know that the heat can vary according to climate and vegetation. The relatively mild poblano weighs in at about 1,500 Scoville heat units (SHU), while the super-hot habañero packs a whopping 250,000 SHUs (or more). If you want the flavor without the mouth-scorching fire, remove the seeds and interior ribs from a chile before cooking it. It's also a good idea to have dairy products, such as milk or yogurt, on hand—they contain casein, which helps neutralize capsaicin, the chemical that gives chiles their heat. And remember: Always protect your skin by wearing gloves and never touch your eyes when handling hot peppers. Characteristics: Relatively large in size, the bell-shaped pepper in its immature state is green with a ...

Plants: From Cute to Carnivorous The black pepper plant is a woody climber and may reach heights of 10 metres (33 feet) by means of its Capsicum The plant requires a long rainy season, fairly high temperatures, and partial shade for best growth. The fruits are picked when they begin to turn red. The collected fruits are immersed in boiling water for about 10 minutes, which causes them to turn dark brown or black in an hour. Then they are spread out to dry in the sun for three or four days. The whole peppercorns, when ground, White pepper is obtained by removing the dark outer part of the pericarp, and the flavour is less pungent than that of black pepper. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically.

Black pepper, which comes from the Sanskrit word pippali, was once known as black gold. It has one of the longest histories as a sought-after spice, due to its ability to flavor foods, act as a preservative, and add heat to a dish. Black pepper offers a range of health benefits in addition to its flavor-enhancing properties. Piper nigrum is native to the tropical forests of the Malabar Coast in southwest India, around the regions of Kerala, Goa, and Karnataka. This spice is the dried unripe fruit — the peppercorn — of the trailing vine plant, and it has different coloration depending on when it is harvested. Black pepper is the most common. To get black pepper, you pick almost-ripe peppercorns and leave them to dry until they turn black. Black pepper was a cherished commodity in ancient Greece and ancient Rome, and it reached even greater popularity during the Middle Ages and Renaissance. Today, about 39 percent of all black pepper production comes from Vietnam. Indonesia produces about 15 percent, and India and Brazil each produce about 10 percent. Health Benefits More than just a food flavor enhancer, black pepper offers health benefits thanks to its bioactive compounds, with piperine being the most important. Piperine is a natural alkaloid that gives black pepper its pungent taste. It is also the main component that gives black pepper its health-boosting qualities. Piperine is considered a type of antioxidant that helps to lower the risk of chronic illnesses like athero...

Bell peppers ( Capsicum annuum) are fruits that belong to the nightshade family. They are low in calories and rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet. They are related to chili peppers, tomatoes, and breadfruit, all native to Central and South America. Also called sweet peppers or capsicums, bell peppers can be eaten either raw or cooked. Like their close relatives, chili peppers, bell peppers are sometimes dried and powdered. In that case, they are referred to as paprika. Bell peppers come in various colors, such as red, yellow, orange, and green — which are unripe. Green, unripe peppers have a slightly bitter flavor and are less sweet than fully ripe ones. This article tells you everything you need to know about peppers and their health benefits. Fresh, raw bell peppers are mainly composed of water (92%). The rest is carbs and small amounts of protein and fat. The main nutrients in • Calories: 31 • Water: 92% • Protein: 1 gram • Carbs: 6 grams • Sugar: 4.2 grams • Fiber: 2.1 grams • Fat: 0.3 grams Carbs Bell peppers are primarily composed of The carbs are mostly sugars — such as glucose and fructose — which are responsible for the sweet taste of ripe bell peppers. Bell peppers also contain small amounts of fiber — SUMMARY Bell peppers are mainly made up of water and carbs. Most of the carbs are sugars, such as glucose and fructose. Bell peppers are also a decent source of fiber. Bell peppers are loaded with various • ...

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