Peppers: cultivation and properties
Peppers are vegetables that belong to the solanaceae family such as potatoes, tomatoes, aubergines. The origin of the plant is doubtful, though it is believed to be native to South America. Peppers and spicy peppers are part of the same species and have very similar characteristics. They are grown as annual plants, ie planting them in the spring, picking them up after ripening and subsequently grinding the plant. It is a summer vegetable par excellence, since it is the true protagonist of market benches, with glittering colors and different shapes. There are many varieties of peppers, including the best known are red and yellow ones. There are also green peppers, just as good to eat, to be harvested again in ripening. A separate chapter is occupied by so-called fryers, smaller sized peppers, just to be fried in a pan.
Peppers are practically spread all over the world, even if they fit best in contexts where the climate is warm enough. In Italy, for example, despite being produced in every region, the best places to get generous and higher-quality productions are those of the south. Cultivating peppers is not a complex practice. However, some important recommendations should be made to avoid exposing the juicy seedlings to excessive cold or even to avoid getting seedlings at all. In fact, the temperature required for germination is quite high and above 15 ° C, including nighttime hours. Therefore, in some areas, it may be preferable to use the protected semen and, in some cases, even heated. Once the seedlings have been populated, wait for the first two leaflets to be “true” in order to be transplanted, making sure to avoid the latest seasonal frosts. Watering should be constant and regular throughout the life of the plant, fertilizing the land prior to transplantation and concurrently with fruit.
Most of the pepper weight is due to water. The rest of the substances contained in pepper are sugars, fibers and proteins. Vitamin C is an important element, especially in yellow peppers. Red peppers, however, are rich in precious beta-carotene. Peppers generally contain magnesium and potassium, with a low calorie content. Chillies, on the other hand, are famous for a different property, or because they are said to consume in quantity is a great natural aphrodisiac. All types of peppers are mainly used for food use. With peppers you can prepare savory sauces and sauces. Or they can be consumed as a single dish, perhaps the classic pepperoni. Contrary to what you think a pepper meal is quite digestible, provided you do not overuse it. Peppers can be used as a side dish, as a second dish or as a pasta condiment. There are so many different ways to cook peppers, both fried and baked. Baked cooking also includes stuffed peppers, breadcrumbs and other veggies for a vegetarian dish or a bit of ground and spice for meat lovers. Peppers, in the kitchen, are a versatile food that in the summer certainly can not miss the table.