Sweet pepper
Capsicum annuum
vegetable
Long, thin peppers with no heat, the same species as the bell pepper and the hot chilli, picked green and pan-fried whole, or ripe and red. They provide vitamin C, beta-carotene, lutein and beta-cryptoxanthin.
- Origin
- Americas
- Season (United States)
- July to October · grows in your region
- Preparation
- Eaten whole, skin included: only the stem is removed, and the seeds if desired; pan-fried or grilled for a few minutes until the skin blisters, or raw in salads. Its skin is eaten, and that is where its polyphenols sit: worth keeping, then — but under running water, rubbing it, which is what takes off most of what settles there, organic or not.
- Did you know?
- The sweet pepper of the Landes and Seignanx, or Anglet pepper, is a traditional market-garden crop of the Landes and the Basque Country.