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Whether raw, cooked, hot or cold, eaten as a crunch, in salads, in sorbets or simply browned in the oven, summer fruits and vegetables are easy to cook.
Pepper in brief
French production (1): 16,000 tonnes (2008-2012 average)
Production basins : PACA, Aquitaine, Brittany
Availability : all year
Full season : from July to August
Average price in 2013(2): 3 € / kg
Consumption at home in 2013(2): 1.8 kg per household
Nutrition (3): 100 g of bell pepper represent 27 kcal
Pepper culture side
The pepper is an annual plant. A plant can reach 40 to 50 cm high and unfurl a small white flower which will produce the fruit.
All peppers are originally green, it is according to their maturity that they change color (red, yellow, vio-
let, and even black!).
It exists three great varieties of bell pepper. The square, with thick and crunchy flesh, the rectangular, which is mainly found on our shelves, and the triangular, less common, which can be sweet or spicy.
Almost all the peppers sold on the stalls are grown under shelters, heated or not. Those grown in the open field are mainly intended for processing.
- To read : all our advice on growing and caring for peppers
A little history
Originally from Central America where it has been cultivated for millennia, the pepper is part of the family ... pepper ! It was presumably cultivated for the first time in mexico where seeds dating back 5,000 years were found during archaeological excavations.
It was in the 15th century that chilli (originally the pepper) spread in Europe, but it was not until the 18th century that their cultivation really took hold.
Pepper on the kitchen side
To select the freshest peppers, choose those with tight, non-wrinkled, blemish-free skin. They should be firm and heavy.
The riper a pepper, the redder it is. The green is crunchy, fruity with a hint of bitterness, the red is soft and almost sweet, and the yellow is tender, sweet and juicy.
Read also: health benefits and virtues of peppers
The peppers will keep for up to 8 days in the crisper of the refrigerator.
At room temperature, they dry out and wilt. Seeded and washed, they keep best in an airtight box
Preparation of the pepper
The sweet pepper to taste in various ways: raw, cooked, marinated, salty and even sweet, it blends into all kinds of dishes.
Raw, it brings crunch to aperitifs and color to summer salads. Cooked, it goes well with zucchini and eggplant to turn into Ratatouille.
It is often consumed in Stuffed pepper in the different cuisines of the world.
Marinated in olive oil, the pepper will serve as an antipasti, a favorite dish on Mediterranean tables.
And when it comes to barbecues, it is a natural option on meat or salmon skewers.
- To discover : Glazed pepper velouté, fish skewers breaded with corn flakes
1 Source: Agreste
2 Source: Kantar Worldpanel 2013
3 Source: Ciqual 2013