Pepper Quadrato d'Asti Giallo - Capsicum annuum

Capsicum annuum Quadrato d'Asti Giallo is a large, sweet, square semi-early variety of pepper. Its large fruits are square, 15 cm (6in) long and 15 cm (6in) wide. Their flesh is thick and they are very sweet. The dark green fruits turn red when ripe. Sow from February to April and harvest from July to October.

We usually distinguish between peppers and chilli peppers. Pepper is a term for a fruit with little or no capsaicin. Both can be prepared in purees or preserves, as a side dish or as a main course. Chilli peppers are so widely used around the world that 'spicy dish' becomes synonymous with 'chilli dish', despite the wide variety of spices available.
Peppers belong to the Solanaceae family. Archaeological evidence shows that peppers were consumed by the Incas 7500 BC and were cultivated as early as 3000 BC. Peppers are perennial plants in tropical climates and are grown as annuals in our latitudes unless they are grown in pots and stored in a warm place during winter. They produce small, white or mauve flowers with different-coloured anthers depending on the species.

Discovered by the Spanish in the 16th century, its use quickly spread around the world. All regions of the world incorporate peppers into their culinary traditions to such an extent that one can imagine that Indian, Indonesian or African cuisine have always used peppers. All have been captivated by this bright red fruit that "bites when bitten", a characteristic that earned it the name capsicum. There are five major species, often recognizable by the colour of their flowers, among other things. They form an upright bush with lanceolate leavesand produce small flowers that become hollow fruits containing seeds whose colour varies depending on the variety.
Peppers are naturally rich in vitamin C, about twice as much as lemons or oranges. Capsaicin is a highly volatile substance whose content decreases significantly as the pepper dries. It becomes even scarcer when ground into powder. It is also very rich in vitamin A, a more stable substance whose content tends to increase as the fruit dries.

Chili peppers are particularly known for containing a tasteless and odorless but extremely powerful alkaloid: capsaicin, which is traditionally measured on the Scoville scale, which has 11 levels: neutral, mild, warm, hot, strong, fiery, burning, scorching, torrid, volcanic and explosive. The flavor and heat of chilli peppers are two completely independent concepts. The heat measured by the Scoville scale does not activate the taste buds but the heat receptors of the skin or mucous membranes and causes a strong burning sensation. The capsaicin content distinguishes chilli peppers from peppers. Studies have shown that when used in dishes, hot chilli peppers also act as a bactericide. Pepper plants without predators naturally produce fruits with little capsaicin. On the other hand, plants subjected to numerous enemies of all kinds will produce fruits rich in this substance. It is an effective defence mechanism of 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 consumed when fully ripe. Pick them with a small knife or by hand as needed, taking care to leave one to two centimetres of stem. 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 may want to keep them a little longer. There are several methods: first by drying either in the sun by cutting the peppers in half lengthwise, drying in the open air indoors is only possible if the conditions are dry enough, otherwise the fruits will become soft. You can dry whole fruits in the oven at a low temperature (about 50°C (122°F)) for several hours.
Secondly, you can store peppers while keeping them fresh, marinating them in oil with herbs, pickling them in vinegar or reducing them to puree. There are plenty of recipes for these methods. As a last resort, you can also freeze your peppers. In all cases, wash and dry them carefully.

Gardener's tip: To combat red spider mites, plant radishes nearby.

.