A colorful assortment of peppers. Photo by Shanti Rade.
By Kathleen Yetman
Chiles, chili peppers, peppers, bell peppers — no matter the name, they are all fruit from plants of the same genus: Capsicum. Capsicums are native to the Americas and are extremely popular worldwide in cuisine.
Fossil evidence shows prehistoric people from southern Peru up to the Bahamas were cultivating peppers 6,100 years ago. Currently there are around 25 recognized species in the genus, five of which are domesticated. There are thousands of cultivars of peppers.
Hot peppers contain the chemical capsaicin, which produces a burning sensation when eaten. This chemical is most plentiful in the placental membrane of the fruit that holds the seeds. Most mammals find the burning sensation unpleasant, however birds are unaffected, and thus contribute to the spread of seeds. Peppers’ heat is measured on the Scoville scale, which rates a given pepper by units. A bell pepper has a zero and an extremely spicy pepper has more than 2 million.
Peppers are an excellent source of vitamin C and vitamin A. They are also a source of vitamin B6, folic acid, potassium, and fiber. Red peppers contain lycopene, which is believed to help reduce the risk of certain cancers. Peppers are extremely versatile in the kitchen. They can be roasted, smoked, dried, fermented, sautéed, pickled, stuffed, grilled, powdered for spices, infused in oils and liquors and pulverized for hot sauce.
Americans are familiar with bell, jalapeño, poblano, and cayenne peppers. Those looking to expand their repertoire should look to local farmers. Want to know some pepper cultivars gaining popularity on the farmers market scene? Lunchbox: a small, thumb-sized super sweet pepper perfect for snacking. Shishito: a Japanese pepper with great flavor and a little heat. Padron: a Spanish pepper with a lot of flavor and one in ten is hot (Spanish roulette!). Indian Bhut Jolokia (Ghost pepper): a super hot pepper that should be left to experienced spicy pepper enthusiasts.
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Kathleen Yetman is the managing director of the Prescott Farmers Market and a native of Prescott.
Visit the Prescott Farmers Market every Saturday, 7:30 a.m. to noon from May through October at Yavapai College.