Pepper lovers, this one’s for you. November just might be the hottest time of the year with National Pepper Month. Sometimes spicy, sometimes sweet or even both, there’s a pepper out there for everyone. Peppers jumped from number 5 to number 8 on the Fresh Trends Most Popular Vegetable list in 2018, according to The Packer. It’s not difficult to see why this vegetable has been growing in demand. They’re not only delicious but also incredibly versatile! More than one-fifth of consumers have picked up specialty peppers such as Anaheims, jalapeños and Poblanos in the past year. As you can imagine, there are plenty of reasons to celebrate this versatile vegetable.
7 Pepper Facts You Didn’t Know
- Peppers were one of the first plants to have been domesticated by humans over 6,000 years ago in Mexico.
- Contrary to popular belief, the seeds are not actually the hottest part of the pepper.
- The hottest part is located where the seed is attached to the placental white membrane inside the pepper. This pith has the highest concentration of capsaicin which is the compound that gives peppers their heat.
- Capsaicin is a molecule that affects your taste buds, nasal membranes and nerve cells. When you bite into a spicy pepper, this molecule sends information to your brain that tells you it’s hot.
- We strictly measure the heat of peppers by Scoville Heat Units also known as SHUs. Veggie Sweets and bell peppers have no heat whatsoever at 0 SHU. In contrast, Scorpion Trinidad peppers clock in at a whopping 1.4 million to 2 million SHU!
- Smoking and drying peppers can deeply intensify their flavor. The difference can taste so significant that their name changes too. For example, smoked jalapeños are actually the same as chipotle peppers.
- If you eat a pepper that’s too hot to handle, you may be tempted to drink water. However, reach for the milk, yogurt or ice cream instead. Dairy products which are higher in fat are better for quenching heat.
Easy Sesame Shishito Peppers by Gimme Some Oven
Red Pepper Jelly by Inspired by Charm
Quick Pickled Banana Peppers by Peas and Crayons
Spicy Exotic Fruit Salsa by Melissa’s Corporate Chefs
Ground Turkey Sweet Potato Stuffed Peppers by Primavera Kitchen
Cajun Shrimp Stuffed Poblano Peppers by Chili Pepper Madness
Philly Cheesesteak Stuffed Peppers by Best Blog Recipes
Greek Orzo Stuffed Red Peppers by Half Baked Harvest
Stuffed Enjoya Peppers by Real Food, Mostly Plants
Bell Pepper Pizzas by Peas and Crayons
Sheet Pan Roasted Red Pepper Soup by Soup Addict
Stuffed Pepper Soup by Le Creme de la Crumb
Sweet Pepper Soup by Brooklyn Farm Girl
Roast Pepper and Chickpea Stew by Rebel Recipes
Italian Roasted Red Pepper Salad by Ciao Florentina
Three Pepper Salad by The Bewitchin’ Kitchen
Vegan Red Pepper Pasta by Lazy Cat Kitchen
Instant Pot Mac and Cheese with Roasted Poblanos by The Crumby Kitchen
Black Bean Quesadillas with Garlicky Shishito Peppers by Naturally Ella
Sausage and Pepper Chipotle Grilled Cheese by Peas and Crayons
3 Ingredient Mini Stuffed Peppers by A Spicy Perspective
Mini Peppers with Corn, Black Beans and Avocado by Closet Cooking
Roasted Jalapeno and Cucumber Margarita by Real Food, Mostly Plants
Peach Serrano Margarita by Probably This
Spicy Pineapple Jalapeno Mezcalita by Foolproof Living
Peppers come in many different colors, shapes and sizes. They can be sweet like bell peppers or range from mild to zippy to blistering hot in heat levels. Anyone willing to dare test their luck with bhut jolokias? Well, whether or not you like to feel the burn, today’s collection of recipes will help you get the pepper party started. Because who doesn’t like a little extra spice in their life?
