Friday, June 8, 2012

The Flavor of Peppers

They are easy to grow, flavorful, sometimes spicy and add instant flavor to your summer dishes.    Not only are they great additions to your recipes, but some varieties are better know for the hot sauces they are used in or the colors they add to flower beds and containers.  There are almost as many reasons to grow peppers as there are available varieties.

Some peppers can be down right hot, so hot that you need to take extra precautions when handling them.  Others are priced for their color and beauty and others are known for traits you may not even be aware of.  Peppers don't require a lot of space and are great for beginner vegetable growers.  They do well on farms, in suburban backyards and on urban patios.

Ancho 211 is a mildly hot, heart shaped pepper that serves well for chiles rellenos.

Holy Mole is another mildly hot pepper, developed for the famed mole sauce.

Tabasco Pepper.  I'm sure you can guess why this one got its name.

Pretty in Purple Pepper.  With its lovely purple color, this one is both an ornamental and an edible.

Thai Hot Pepper.  Extremely hot, long, thin fruits.  Not for the "faint of heat."

Cayenne Pepper.  Well known for in its powdered form to flavor a variety of dishes.

Habanero Pepper.  An intensely piquant variety of pepper.

Red Savina Pepper.  Bred from the Habanero, this one is larger and hotter.

Scotch Bonnet Pepper.  Similar to the Habanero in heat, the Scotch Bonnet is a slightly sweeter, Caribbean pepper.

Jalepeno Peppers.  Named after the city of Xalapa in Mexico.  Great for homemade salsas.

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