Introduction

In summer, the Solanaceae family takes centre stage among the vegetables we consume the most, as they are in peak season. In this group we find tomatoes, peppers, potatoes and aubergines. Today we are going to talk about peppers.

As I’ve already mentioned, peppers belong to the Solanaceae family and more specifically to the Capsicum genus. Imported from the Americas, where it is known as chilli, here it was named pepper. The edible varieties we now consume were developed in the early 20th century. We find sweet peppers that can be green, red, yellow, and come in various shapes and sizes.

When selecting them, it’s important to choose fleshy, firm and heavy pieces for their size, with a bright colour, smooth skin, and no bruises (as these damaged areas deteriorate more quickly).

If they look wrinkled, it’s a sign they’ve been stored for too long, have lost water and also nutrients. Check the stalk too – it should be firm and green, another sign of freshness.

Peppers tolerate high temperatures well but are sensitive to the cold. For this reason, they are usually cultivated from summer to autumn, although thanks to greenhouse production, they are available on the market all year round.

Nutritional properties of the pepper

This is a vegetable that provides few calories, as its main component is water. Next come carbohydrates. It contains very little protein and hardly any fat. The fibre content is moderate.

Vitamins really stand out nutritionally, especially vitamin C, which can be up to twice as much as that found in some fruits rich in this vitamin, such as strawberries or oranges. Peppers are also a source of carotenoids, pigments with antioxidant properties that give them their characteristic yellow to red colour range. They also contain beta-carotenes (precursors of vitamin A), folate, vitamin E, and small amounts of B vitamins.

Thanks to this vitamin content, peppers are considered a source of antioxidants.

As for minerals, potassium is the most notable, followed by magnesium, phosphorus and calcium – although the latter is poorly absorbed.

How to store peppers

You can store them in the fridge or freeze them, although they need to be blanched first. They can also be frozen after cooking, for example when roasted. Another common summer method is to prepare preserved peppers.

Types of peppers

There is such a variety of peppers that we can practically choose one for every dish. Among the sweet peppers, the most popular are the Lamuyo type, which are longer and squarer. The California type are shorter and wider and more sensitive to the cold, so their cycle is a bit earlier. The Italian sweet pepper is elongated, with thin skin and a shiny green colour that turns red as it ripens.

In Spain, we find famous peppers such as the bell pepper, a very fleshy, thick, good-sized variety. It is red, smooth and spotless. It can be used fresh, preserved or even dried. You can use it in stews, casseroles or preserve it for use in salads.

We also have the piquillo peppers, which are smaller, red, quite fleshy, and often stuffed with cod, meat, and so on. Then there are the famous hot peppers, the most well-known being the Padrón peppers. These are small, elongated and slightly wrinkled. Not all are hot – sweet varieties also exist – and they are usually fried.

In our cuisine, peppers are the stars of numerous dishes, from escalivadas and stuffed peppers with countless fillings, to roasted peppers with garlic. They are also used in many sauces, and can even be turned into delicious sorbets or outrageously tasty jams.

Make the most of pepper season to enjoy them at their best.