With an endless string of over 100 degree days under our belt, marinating in our own sweat has become commonplace. And while we are struggling to keep from going heat-crazy, our pepper crops are basking in the sunshine, and thriving in the brutal heat.  Here’s to the Capsicum genus, ranging from flaming hot to sweet as sugar, you make the dog days of summer worthwhile!

A Brief History

Originating in South America thousands of years ago, these members of the nightshade family’s cultivation spread to Central America soon after, and ultimately, through the Columbian Exchange (wherein Christopher Columbus kindled a massive exchange of goods between the Eastern and Western hemispheres during the 15th and 16th centuries) to Europe. Currently, peppers are utilized worldwide, enriching a plethora of different culinary traditions, from Spanish chorizo and Indian capsicum curry to the Congolese pili-pili sauce.

Serrano sortin'. Photo by Scott David Gordon.

Nutritional Fun Facts

• All peppers have differing levels of capsaicin, a chemical compound that dissolves in fats and oils, in them. Bell peppers have little to none, and habaneros have some of the highest levels. This chemical causes a burning sensation on whatever tissue with which it comes into contact. This keeps mammals from eating the hotter peppers, because of the undesirable and sometimes painful side effects; whereas birds, whose receptors are largely unaffected by it, indulge in peppers and spread the seeds.
• No wonder it burns! Capsaicin is known to aid in burning fat and boost metabolism!
• A red, yellow, or green bell pepper has more Vitamin C than an orange, and are good sources of carotenoids, which act as antioxidants in the body as well as support ocular and epidermal health. The more they ripen, the more nutrition you get!
• Hot or sweet, peppers have a ton of B vitamins as well, namely B6, which higher consumption of is known to quell heart disease and stroke.

 

JBG Pepper Breakdown - Recipes

You can dry ‘em, grind ‘em, use ‘em fresh, stuff ‘em, roast ‘em, or pickle ‘em! Check out our breakdown of peppers with recipe ideas below!

Photo by Scott David Gordon.

Bell Pepper - Looking at the bell pepper harvest is always mesmerizing. These peppers have the most stunning spectrum of colors (see food-gradient image below), and are the darling of the sweet pepper category.  The taste changes with the color… red being the ripest and sweetest. A JBG favorite recipe is the culturally ubiquitous stuffed bell pepper.

Carmen - Known as the corno di toro, or bull’s horn, this Italian pepper bears a sweet taste perfect when they are at a deep red hue.  These puppies are delicious roasted whether as a side dish or on an antipasto plate!

Ringo - Better known as the percussionist from the Beatles (Google Image Ringo Peppers and see what you get), this thick-skinned and meaty pepper turns a bright yellow as it ripens.  It has a long, horn-like shape that is similar to the Carmen.  This sweet tasting pepper is superb for garnish on a salad, or stuffed!  We could all get by with a little help from this succulent pepper.

Shishito - A Central Texas favorite, this mild little pepper hailing from East Asia is great for tempura, or a quick saute. Take a peek at our resident recipe blogger’s most recent escapade into the blissful blistering of these green beauties.  Watch out though, most of these peppers are on the milder side, but once in a blue moon you’ll get a kick of spicy shishito! BAM!

Photo by Scott David Gordon. Artistic stylings by Ada Broussard.

Banana - A mild pepper known for its banana-like aesthetics. This pepper is perfect for pickling, a yummy addition to sandwiches.

Poblano - These mild heart-shaped peppers have a nice, subtle, earthy heat. They add the perfect amount of spice to any dish. We love them in chile rellenos!

Jalapeño - Smooth and green (turning red as they ripen), these peppers are milder and wider than serranos.  These are sublime stuffed with cheese and wrapped with bacon or as a sauce... we’re thinking specifically of Tacodeli’s dreamy Doña sauce!

Serrano - Originating from the mountains in Mexico, these green, (turning red as they ripen like the jalapeño) spindly little peppers can pack a punch! Hotter when they are smaller, serranos are used frequently in a lot of salsas and sauces. 

Habanero - This vibrant orange and wrinkly pepper, although small, packs SO. MUCH. HEAT.  It is known as one of the spiciest peppers, and as such, makes for the perfect hot sauce ingredient.  Dr. Stadnyk’s uses our habaneros to make their delectable hot sauce infused with carrots to subdue the amount of heat.

Spicy ones. Photo by Scott David Gordon.

Staff Survey: What’s your favorite pepper, and why?

Michael Mosley (our resident hot sauce expert, soon to be judge at the upcoming 26th annual Austin Chronicle Hot Sauce Festival): Definitely the Serrano. Good heat but not too much. Adds flavor and depth to foods without overpowering them.

Charlotte McClure: I have to say red bell peppers because they're so versatile. I love them raw, eaten like an apple or sliced and dipped in hummus. Or chopped and mixed with quinoa, black beans and corn for a super easy skillet dinner. But the BEST thing to do is stuff them with goat cheese, grains, shredded chicken and herbs, then roast them till the skin begins to blacken.

Matt Pelkey: The Hinklehatz [which we don't grow anymore]. Best flavored hot pepper.

Montana Stovall: Candied jalapeños for the win. It's a super sweet yet spicy. I usually do a big batch at last frost with mostly red japs. Keep on farming! And eating well!

Ada Broussard: My favorite pepper is a red bell pepper... I like to eat them whole, like an apple, which is convenient, because I'm allergic to apples. They are my apple. A perfect snack to throw in a bag.

Kenny Woodson: Shishito, because it's fun to say ¯\_(ツ)_/¯

Hurry up and grab these peppers before they are gone, just like summer! We’ll leave you with the tiny wisdoms of a nursery rhyme to ponder… Til next time, folks!

Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked?