Grown in hundreds of different sizes, shapes, and colours, no two peppers are alike. Sweet, savoury, mild, ornamental, or hot, peppers can be found in a number of dishes and cuisines.
Wilbur Scoville created an index that ranks the heat of peppers in order from mildest to hottest. The mildest starts at 0 and goes to over 1,000,000 for the hottest peppers.
Hot Banana (15,000)
Scotch Bonnet (350,000)
Naga Jolokia (also known as Ghost, 1,100,000)
Bell peppers contain more than 30 different carotenoids – fat-soluble pigments – which provide antioxidant and anti-inflammatory health benefits.
Fresh peppers can be stored for at least a week in a plastic bag. The riper the pepper is when harvested, the less time it will maintain its freshness. Peppers that have been roasted and skinned will keep for about a week covered in olive oil within an airtight container.
|July to October|
Nutrition per 125 mL of red pepper (74 g), sweet and sautéed:
|Total Sugar||3 g|
|Total Dietary Fibre||1.3 g|
|Vitamin C||121 mg|
Provided by Health Canada