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Published: July 08, 2008 10:17 pm
Captivating capsicum
Hot or mild, peppers add unique flavors to recipes
Tina and Leonard Bailey
Cooking With You
Have you ever heard of a capsicum? I bet most readers have eaten this type of fruit without knowing it. The capsicum family includes what we commonly refer to as peppers and chilies. They are native to Central and South America and belong to the nightshade family. Native Americans have been cultivating them for thousands of years. Capsicums were used both as a food source and for medicinal purposes.
The capsicum family includes bell peppers, pimentos, pepperoncinis, Poblano peppers, Jalapenos, cayenne peppers, Thai peppers, Tabasco peppers, Sichuan peppers and Habanero peppers, just to name a few. New capsicum hybrids are being developed each year.
In the United States, we typically refer to the rounded shaped capsicums as “peppers,” and to the more tube-shaped capsicums as “chilies.”
It was Christopher Columbus who called this collective group “peppers,” thinking he’d discovered a new form of black pepper during his search for spices in the New World. He is credited for introducing the capsicum family to the rest of the world. Their popularity spread due to the vast variety of flavors and uses for the fruits and their ease of cultivation. Today, peppers and chilies are popular in all the cuisines of the world.
Peppers and chilies are exceptionally versatile. They can be eaten raw or cooked. They can be found in the grocery store pickled or canned. They can also be dried and ground. Peppers and chilies can be eaten alone or used as flavoring agents in other foods. There are literally thousands of uses for these members of the capsicum family.
As you may be well aware, peppers and chilies have a varying level of heat, ranging from mild to inferno. Since 1912, the Scoville Scale has been used to rate the level of heat of peppers and chilies. American chemist Wilbur Scoville created the scale by measuring the amount of capsaicin, a component in all capsicums which stimulates nerve endings in the mouth. Incidentally, capsaicin is a primary ingredient in some pain and arthritis topical creams.
Bell peppers are the mildest of the capsicum family, rating zero on the Scoville scale. Bell peppers are best in salads, spaghetti sauces and dishes where you want flavor but not heat. Poblano and Jalapeno peppers fall into the medium range on the Scoville scale. These peppers will add heat and flavor to dishes, but aren’t hot and spicy enough to overpower the flavor of the food.
If you are seeking extreme heat, try using Cayenne, Habanero or Thai peppers in your dishes. These capsicums rate considerably high on the Scoville scale. Words of advice, however; when entertaining, don’t expect all of your guests to appreciate extremely hot and spicy foods. It’s always best to offer some mild dishes as well.
What makes peppers and chilies such a wonderful addition when entertaining is the array of beautiful colors they can bring to a table. Capsicums developed these bright colors in the wild to attract birds that consumed them and then spread their seeds. For humans, these bright colors are just an added bonus to a wonderfully diverse food product.
Traditional stuffed peppers
6 green bell peppers
1 pound of ground beef or turkey
salt and pepper
1 small minced onion
1/2 cup uncooked white rice
1 jar spaghetti sauce
Shredded mozzarella (optional)
In a skillet with a small amount of oil, brown ground meat. Add minced onions during the browning process and season with salt and pepper. In the meantime, slice the tops off the green peppers and hollow out the centers, discarding the pulp and seeds. Arrange peppers in the baking dish. When meat has browned, remove from heat and drain off excess fat. Add half of jar of spaghetti sauce and uncooked rice to the meat mixture. Mix well. Carefully stuff each pepper cavity with the meat mixture. Pour remaining sauce over each pepper once stuffed. Sprinkle with shredded cheese if desired. Bake at 350 degrees for one hour.
Multi-colored summer slaw
1 head of cabbage
2 yellow peppers
2 red peppers
2 green peppers
1 bottle vinaigrette dressing
2 teaspoons sugar or equivalent sugar substitute
Finely slice cabbage and place in large serving bowl. Remove stems, seeds and pulp from peppers and finely slice. Toss with cabbage in mixing bowl. Mix 1-1/2 cups of vinaigrette dressing with sugar. Mix to dissolve. Toss with cabbage/pepper mixture and serve.
Chicken breast with sweet pepper sauce
2 boneless, skinless chicken breasts
Salt and pepper
Flour for dusting
Oil
1 cup apple juice
1/4 cup uncooked rice
1 yellow pepper, chopped
1 red pepper, chopped
1 small tomato, diced
1/2 teaspoon Italian seasoning
Salt and pepper chicken on both sides. In a skillet that has a lid, heat up oil. Dust chicken with flour on both sides and brown in the skillet. Once browned, remove and set aside. Add apple juice to hot skillet. Add rice and stir. Reduce heat. Return chicken to pan. Add remaining ingredients. Cover tight and cook for 25 minutes, stirring occasionally.
Sources:
http://en.wikipedia.org/wiki/ Capsicum
http://groups.msn.com/ FoodiesCorner/chilehistory .msnw
http://en.wikipedia.org/wiki/ Scoville_scale
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