Whether raw, cooked, hot or cold, tasted at the undertaker, in salads, in sorbets or simply baked golden, summer fruits and vegetables are easy to cook.
Pepper in brief
French Production (1): 16 000 tonnes (average 2008-2012)
Production areas : PACA, Aquitaine, Brittany
Availability : All year
Peak season : July-August
Average price in 2013(2): 3 € / kg
Home consumption in 2013(2): 1.8 kg per household
Nutrition (3): 100 g peppers represent 27 kcal
Pepper side culture
The pepper is an annual plant. One plant can reach 40-50 cm high and deploys a small white flower that produces the fruit.
All peppers are Green originally, it is based on their maturity that they change color (red, yellow, violent
let, and even black!).
There three varieties pepper. The square, with a thick, crisp flesh, the rectangular, found mainly on our stalls, and the triangle, less common, which can be sweet as spicy.
Almost all of the peppers sold on the stalls are grown in greenhouses, heated or not. These field-grown mainly for processing.
- Read: colleague cultivation and maintenance of pepper
A little history
Native to Central America where it is grown for millennia, the pepper is part of the pepper family ... ! It was probably grown for first time in Mexico where desgraines dating 5,000 years have been found in archaeological digs.
This is the fifteenth century as pepper (originally pepper) is spreading in Europe, but it was not until the eighteenth century that their culture has truly deployed.
Pepper kitchen side
To select the freshest peppers, choose those whose skin is stretched, not wrinkled and spotless. They must be firm and heavy.
Over a pepper is mature, the more red. Green is crisp, fruity with a touch of bitterness, red is soft, almost sweet, as to yellow, it is soft, sweet and juicy.
The peppers will keep for up to 8 days in the vegetable drawer of the refrigerator.
At room temperature, they dry out and wilt. Seeds removed and washed, they are best stored in an airtight container
The pepper to taste various ways: raw, baked, pickled, salted and even sweet it blends in all kinds of dishes.
Raw, it brings crunchy appetizers and color to summer salads. Cooked, it marries the zucchini and eggplant to turn into ratatouille.
It is often consumed in stuffed pepper in different cuisines.
Marinated in olive oil, pepper will act as’antipasti, popular dishes on Mediterranean tables.
And time barbecues, it naturally invites onto skewers of meat or salmon.
- Discover: Iced cream of pepper, fish kebabs breaded with corn flakes
1 Source: Agreste
2 Source: Kantar Worldpanel 2013
3 Source: Ciqual 2013