Pepper Doux d'Espagne - Capsicum annuum

The Sweet Spanish Pepper is a vigorous and productive variety. Its large elongated fruits measure 15 cm (6in) long and 10 cm (4in) wide. Their skin is green, then turns red when ripe. Its thick flesh has a sweet flavour. It has good disease resistance. Sow from February to April. Harvest from July to October.

We are used to distinguishing between peppers and chillies. The pepper is a term for a chilli without or almost without capsaicin. Both can be prepared as purees or preserves, as accompaniments or main dishes. The chilli is so widely used around the world that 'spicy dish' becomes synonymous with 'hot dish', despite the large number of spices with varied flavours.
The chilli is a condiment which, like its very close relative the pepper, belongs to the Solanaceae family. Archaeological evidence proves that chillies were already consumed by the Incas 7500 BC and were cultivated as early as 3000 BC. The chilli is a perennial plant in tropical climates and is grown as an annual in our latitudes unless it has been placed in a pot so that it can be stored in a warm place during the off-season. It produces small flowers, white or mauve with anthers or seeds of different colours depending on the species.

Discovered by the Spaniards in the 16th century, its use quickly spread around the world. All regions of the world incorporate it into their culinary tradition to such an extent that one begins to imagine that Indian, Indonesian or African cuisine have always used chillies. All have been captivated by this bright red fruit that 'bites when you bite it'; a characteristic that earned it the name capsicum. There are five major species, often recognisable by the colour of their flowering among others. Forming a bush with an upright habit and lanceolate leaves, they produce small flowers that become hollow fruits containing seeds and whose colour varies depending on the variety.
Chillies are naturally rich in vitamin C, about twice as much as lemons or oranges. It is a very volatile substance whose content decreases considerably as the chilli dries. It becomes even scarcer when ground into powder. It is also very rich in vitamin A, a more stable vitamin whose content tends to increase as the fruit dries.

Chillies are particularly known for containing a tasteless and odourless but extremely powerful alkaloid: capsaicin, which is traditionally measured on the Scoville scale, which has 11 levels: neutral, mild, warm, spicy, hot, strong, burning, scorching, torrid, volcanic, and explosive. The taste and strength of chillies are two completely independent concepts. The strength measured by the Scoville scale does not activate the taste buds but the heat receptors in the skin or mucous membranes and causes a strong burning sensation. The capsaicin content distinguishes chillies from peppers. Studies have shown that, when used in dishes, hot chillies also act as a bactericide. Naturally, chilli plants without predators produce little capsaicin in their fruits. On the other hand, plants subjected to numerous enemies of all kinds will produce fruits rich in this substance. This is an effective defense mechanism for the plant.

Harvesting: the time of harvest is determined by the colour of the variety when ripe, but also by its aroma. Some varieties develop a fruit with an enchanting aroma that disappears when ripe. Others are enjoyed happily while still green, while others can only be enjoyed when fully ripe. Pick them with a small knife or by hand as needed.  The pepper continues to ripen after being picked.

Storage: peppers can be stored for several days in the vegetable drawer of the refrigerator. Depending on the quantity of your harvest, you will certainly want to keep them a little longer. There are several methods: first, drying, which can be done in several ways: either in the sun by cutting the chillies in half lengthwise. Air drying indoors is only possible if the conditions are dry enough, otherwise the fruits will become soft. It can be done with whole fruits in the oven on a low temperature grill, about 50°C (122°F), for several hours.
You can also choose to store fresh peppers. You then have the choice between marinating it in oil with herbs, pickling it in vinegar, or reducing it to puree. There are plenty of recipes for these methods. As a last resort, you can also freeze your peppers. In any case, wash and dry them carefully.