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CULTURAL AND WILD PLANTS
Annual sweet pepper (vegetable pepper, capsicum). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Annual sweet pepper (vegetable pepper, capsicum, capsicum), Capsicum annuum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Pepper (Capsicum) Family: Solanaceae (Solanaceae) Origin: Central and South America Area: Annual sweet pepper grows in tropical and subtropical regions of Central and South America, as well as in some regions of Africa, Asia and Oceania. Chemical composition: The main biologically active substances of sweet pepper are capsanthoids and carotenoids such as carotene, cryptoxanthin, lutein and zeaxanthin. Peppers also contain vitamins C and E, flavonoids and other beneficial substances. Economic value: Sweet pepper is widely used in cooking to add flavor and flavor to various dishes. It can be eaten fresh or used in sauces, marinades and soups. In addition, sweet peppers have a number of health benefits, such as lowering blood cholesterol levels, improving digestion, and maintaining healthy skin. In some regions of the world, sweet peppers are also prescribed in traditional medicine for the treatment of various diseases. Legends, myths, symbolism: In ancient India, pepper was used in rituals and was considered a symbol of wealth and prosperity. In medieval Europe, pepper was associated with magic and witchcraft, and was also used as an antidote. In Mexican culture, pepper was considered a symbol of life and was an object of worship in many rituals and traditions. The symbolic meaning of pepper is associated with its sharpness and ability to drive away negative energy. It is also associated with heat, passion, and energy, making it a symbol of inspiration, stimulation, and motivation.
Annual sweet pepper (vegetable pepper, capsicum, capsicum), Capsicum annuum. Description, illustrations of the plant Annual sweet pepper (vegetable pepper, capsicum, capsicum), Capsicum annuum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
An annual herbaceous plant of the nightshade family, from 25 to 125 cm high, with several stems, in the branching places of which white flowers are formed (15-25). The leaves are opposite, dark green, smooth, ovate-elongated, long-petiolate, pointed. The fruits of peppers come in different shapes: cylindrical, pyramidal, elongated-conical, prism-shaped, ovoid, cuboid, round, etc. The surface of the fruit is ribbed and smooth. Their weight is from 10 to 180 g, depending on the variety and growing conditions. Ripe fruits are orange-red, dark red and yellow. Pepper seeds are flat or slightly curved, pale yellow. Wild red pepper was discovered by Christopher Columbus, who brought it from the island of Haiti to Spain. Indigenous pepper is still common in South and Central America. The wild-growing variety differs from the bred cultivars in fruits - small and falling. Pepper belongs to heat-loving plants. Its seeds begin to germinate at 8 °C, however, at this temperature, germination is unfriendly, seedlings appear after 16-20 days, and some of the seeds rot and die. For good germination, the temperature must be maintained at 20-25 °C. At this temperature, pre-soaked seeds germinate after 56 days. Peppers need high soil moisture. With a lack of moisture, the growth and development of the plant and, accordingly, the harvest of fruits are delayed. Pepper is very sensitive to excess soluble nitrogen in the soil and to high acidity. It is not recommended to bring fresh manure under the pepper: excess nitrogen leads to the growth of the vegetative organs of plants to the detriment of fruiting. Many flowers fall off, and the preserved fruits develop very slowly. Peppers propagate only by seeds. In some regions, it is necessary to pre-grow seedlings, then plant them in a greenhouse or open ground. Ripe pepper fruits contain sugars, proteins, carotene, ascorbic acid, a small amount of vitamins B1 and B2. Pepper is also rich in flavonoids, which have a kalyllar-strengthening effect. The aroma of fruits is due to the presence of essential oil. The specific pungent taste of peppers, both bitter and sweet, is due to the phenolic compound capsaicin. Capsaicin stimulates appetite, enhances the secretion of gastric juice, stimulates the pancreas. It is also used externally as an irritant and distraction, is part of the pepper patch, capsin liniment, frostbite ointment. An antibiotic called "capsaimidia" has been found in the seeds and shells of capsicum, which inhibits the growth of yeast fungi. Pepper leaf extracts have a detrimental effect on many plant viruses. Sweet pepper is used as a vitamin plant. Due to the ability to stimulate appetite and improve digestion, it is used in case of loss of strength, anemia. But you should use pepper for stomach ulcers, duodenal ulcers, gastritis, cholecystitis. Dried and ground ripe red pods, long and pointed, are used as a spice. The pods are blunt-ended and tomato-shaped. with a thick juicy wall, on the contrary, are harvested not yet fully ripe. They are served fresh on the table, salads are made from them. The pods are stewed, baked. Sweet peppers are salted like cucumbers. stuffed, marinated, mashed, preserved in tomato juice. Cultivation. Sweet pepper reproduces only by seeds. In some regions, you need to grow seedlings first. Seeds for seedlings for open ground are sown from March 20-25, and for planting in greenhouses or greenhouses - in early March. Subject to quiet conditions, pepper seedlings are ready for planting in the ground by the end of May, the beginning of June. For more complete and active germination of seeds, it is recommended to carry out their vernalization. Seeds are pre-soaked at room temperature for 12 hours for uniform swelling. Before soaking, it is desirable to pickle them for 10 minutes in a 1% solution of potassium permanganate. After that, they are vernalized: for 10-12 days they are kept at a uniform daily temperature from 3 to 25 ° C, i.e. from 8 pm to 8 am - in the refrigerator. As soon as short sprouts appear, the seeds are sown in boxes or greenhouses. The vernalized seeds give wagons in 3-4 days. When full shoots appear, in order to strengthen the seedlings, it is desirable to maintain the temperature at 10-16 ° C for 2-3 days, and then before the start of the light stage - from 16 to 25 ° C during the day, from 10 to 13 ° C at night . 8-12 days after the emergence of seedlings and 1-2 true leaves, the seedlings are planted in humus or peat-humus pots, watered abundantly and placed in warm greenhouses. One plant dives into a pot with a diameter of 5-6 cm, and two plants each with a diameter of 8-10 cm. 10-11 days after picking, the seedlings of the seedlings must be fed: for 10 liters of water, 80 g of superphosphate, 30 g of potassium chloride, 20 g of ammonium nitrate. If the seedlings are weak, with thin stems, they should be fed with a solution of bird droppings (1 part droppings per 10-15 parts water) at the rate of one bucket per greenhouse frame. After top dressing, the seedlings should be watered abundantly and the pots should not be spilled, as this slows down the growth of peppers, leads to premature lignification of the stems and a sharp decrease in yield. Watering should be in the morning, from 10 to 12 hours, and top dressing - from 9 to 10 hours. To grow benign seedlings with thick stems, you need to harden it. To do this, when the air temperature in the shade reaches 13 ° C, the frames are removed, the plants are gradually accustomed to the outside air and to full lighting. First, this is done in the morning and evening hours, and after 4-5 days, if there are no frosts, the frames are opened for the whole day. In some regions, when growing full-fledged seedlings of peppers, it is necessary to create light conditions typical for the nature of organisms for plants. The passage of their light stage begins at 25-30 days of age and lasts approximately 30-40 days. Peppers are characterized by a shorter than natural (16-18-hour) daylight hours. With 10-12 hours of daylight, the plant blooms earlier and bears fruit more abundantly.
Pumpkin crops, as well as strawberries, peas, lupins, early cabbage, and asparagus are considered good predecessors for pepper. You can not plant pepper after tomatoes, potatoes, tobacco, physalis, eggplant and pepper itself, as these crops have common diseases. After these plants, pepper can be sown after 3-4 years. In autumn, on mineral soils, a peat-dung mixture with lime should be applied under pepper: 2 kg of manure, 2 kg of peat, 200-300 g of lime per 1 m2. A very good harvest gives pepper after digging lupine. In spring, the earth is carefully harrowed to a depth of 12-13 cm, mineral fertilizers are applied: 15-20 g of potassium chloride, 20-30 g of superphosphate and 150-200 g of humus per 1 m2. In the event of the appearance of weeds, additional loosening and weeding are carried out. Seedlings are planted in open ground immediately; how warm weather sets in and the danger of frost passes, that is, approximately in the third decade of May. Seedlings are best planted in furrows. They are made with a depth of 12-13 cm at a distance of 50-60 cm from each other. Distance between rows - 70 cm. The soil must be damp. Seedlings are lowered into it to a depth just below the root neck. Pre-seedlings are well watered in a pot and after planting, the ground around it is squeezed. If part of the seedlings was grown in white pots, then it should be transported with special care to the site and carefully planted, avoiding binding. On peat-bog soils, seedlings should be planted 4-5 cm deeper than on mineral soils, since with a lack of moisture, pepper stops growing, the plant becomes dwarfed and produces very small fruits. The next day after planting, to improve the condition of the plants, it is necessary to feed them with a solution of bird droppings: 1 part of droppings to 10-15 parts of water. You can also feed with a solution of mineral fertilizers: 10 g of ammonium nitrate, 15 g of potassium chloride and 15 g of superphosphate per 10 liters of water. 1 liter is consumed for 2-3 peppers. Feeding is carried out in the afternoon. The second feeding should be carried out during the formation of the first ovaries. In this case, 10 g of ammonium nitrate, 15 g of potassium chloride, 15 g of superphosphate are taken per 25 liters of water, and 0,5 liters of solution are spent on each plant.
Peppers thrive in loose, weed-free soil. Loosening should be carried out to a depth of no more than 7-8 cm, so as not to damage the roots of the plant, which are located mainly in the upper soil layer. In addition, the indicated depth of loosening further determines the deepening of the root system by 4-6 cm. This has a positive effect on the development of plants: they are evenly provided with moisture, the average daily temperature of the soil at a depth of 10 cm in the period of July-August increases. Fruit harvesting is best done in several steps as technical maturity approaches. This significantly increases the yield, because the remaining ovaries develop better and faster. On plants where fruits are left for seeds, in order to accelerate their maturation and increase productivity, it is necessary to pluck the existing ovary and underdeveloped fruits 20-30 days before harvesting. The fruits are used fresh, canned and dried for future use. To do this, they are washed, the testicles with seeds are removed and cut into strips. Then the strips are blanched in boiling water for 2-3 minutes, dried, strung on a thread, in the sun or in an oven at temperatures up to 60 ° C. Authors: Yurchenko L.A., Vasilkevich S.I.
Capsicum (capsicum, pepper vegetable), Capsicum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
A genus of plants from the tribe Capsiceae of the Solanaceae family. Annual and perennial shrubs and semi-shrubs 20-120 cm high, in protected ground reach 3 m or more. Leaves entire, entire. Flowers in forks of stems, solitary or paired, sometimes in bunches, ground colors white and purple, without pattern or with purple or creamy yellow pattern. The stems are both smooth and pubescent. Originally from Mexico. Capsicums are now common and cultivated throughout the globe. The plant of the genus Capsicum is most likely native to the subtropical regions of Mexico and Guatemala, where it was domesticated by the ancient Maya and Aztecs. They used the fruits of hot peppers instead of salt, which was not well known to them. Sweet peppers were used as vegetables. This genus of plants is mentioned in the Aztec codices under the name "chile" (Cayenne pepper, chili). The god of this plant, according to the Codex Telleriano-Remensis, was Caucholotl (Xolotl) or Chantico. During the capture of America by the conquistadors, first hot and then sweet peppers were discovered. According to some sources, during one of the battles, the Indians stood on the windward side, and then carried out an earthen tray with glowing coals and began to sprinkle them with "some powder" (hot pepper). When the smoke reached the Spaniards, their eyes began to water, and they lost the ability to defend themselves. So the Indians won. Vegetable culture. Pepper varieties containing capsaicin (burning in taste) are used as a spice and for the manufacture of medicines. The largest amount of capsaicin (up to 2%) is found in the seed-bearing plants.
Pepper, Capsicum annuum. Methods of application, origin of the plant, range, botanical description, cultivation
The pulp of the fruit is rich in carbohydrates and contains a fairly large amount of protein and iron. Of particular value is the increased content of vitamin C (up to 270 mg / 100 g in green and up to 480 mg / 100 g in mature fruits), group B and rutin. Red fruits have a very high (compared to younger green) content of carotene - the difference is more than an order of magnitude, but there is more vitamin PP in green fruits. Peppers are used in raw food (sweet salad varieties), and canned. Hot pepper is a popular seasoning for meat and other dishes, it is also used in canning. Pepper, like tomato, comes from America. The primary area of culture is Mexico and Guatemala. By the XNUMXth century - the beginning of the era of the great geographical discoveries - he was already well known in the countries of Central and South America. Then the pepper came to Europe. Currently, the culture is common in most countries of the tropics and subtropics. Main producing countries: China, Indonesia, North Korea, Republic of Korea, Nigeria, Sri Lanka, Mexico, Ghana, Pakistan. Pepper is an important part in the export of agricultural products from China, India, Hungary, Malaysia. By 1767, K. Linnaeus described 4 types of pepper. By the end of the XIX century. their number increased to 100. However, some authors consider the genus Capsicum to be monotypic (consisting of one species). Currently, most researchers distinguish within the genus several cultivated species and a large number of wild ones. Let us name some of the species of greatest economic importance. The pubescent pepper (Capsicum pubescense Ruiz et Pavon) was widely cultivated by the Incas, its homeland is the highlands of the Andes, where it is known under the name "rokoto". Hanging pepper (Capsicum pendulum Willd.) and Capsicum cardenasii are grown in some countries of Central and South Ameoica. In Mexico, there is a wide variety of forms of bush pepper (Capsicum frutescens L), called "tabaco" or "chili" by the Indians. This is a typical tropical species, unlike the aforementioned peppers, it is not grown in the mountains, but in the lowlands. It is known that Capsicum frutescens was the first pepper seen by the Columbus expedition. Most varieties of Capsicum frutescens have erect (upright) fruits. Chinese pepper (Capsicum sinense Jacq.), widely grown in the valleys of South America, is characterized by a hanging arrangement of fruits. We will complete our consideration of the group of hot peppers with cayenne pepper (Capsicum annuum L var. minimum Mill.). It has not very large spherical red fruits, which are erect in most varieties. The green chili (Capsicum annuum var. longum) and the long cayenne pepper (Capsicum annuum var. acuminatum) are considered by many taxonomists to be hybrids of Capsicum sinense with other species that are still poorly understood. The bitter taste of small-fruited peppers is determined by the presence in them of the phenolic compound capsaicin, which accumulates mainly in the placenta. All sweet peppers, as well as some hot chili (with a fruit diameter of more than 1 cm) are classified as capsicum annuum. In South America, with the exception of Ecuador, paprika, pimento and other forms are not common. However, in most other subtropical and tropical countries, Capsicum annuum is the most economically important pepper species. The greatest variety of forms is represented in Mexico; hot peppers belonging to other, more cold-resistant species - in Peru. Pepper is a perennial plant, although in culture it is cultivated mainly as an annual (to a greater extent this applies to Capsicum annuum). Root system of rod type, with a large number of lateral roots. Stems erect or decumbent, succulent, often woody at the base. Most varieties of pepper are characterized by an indeterminate type of growth. The leaves are alternate, simple, ovate or lanceolate. Flowers solitary. Bush pepper (Capsicum frutescens) usually has at least 2 flowers in the nodes, and Chinese pepper (Capsicum sinense) - 3-5. The fruit is a 2-4-celled multi-seeded berry, hollow inside. The shape is round or elongated, the length is from 1 to 30 cm. In sweet pepper, the fetal placenta (pulp) is fleshy, unlike sharp species. It is in the placenta that capsaicin accumulates. The color of the fruit, as it ripens, changes from green to red (if lycopene appears), brown, yellow or even, as in some forms of Capsicum frutescens, black. The seeds are flat, most often pale yellow. Weight of 1000 seeds - 5-6 g.
Peppers are relatively little affected by pests. Among diseases, anthracnose, powdery mildew, and viral diseases cause the greatest harm. Sweet peppers can be severely affected by Verticillium wilt, although breeders have already created varieties that are resistant to this disease. For growing peppers, choose areas with sandy or loamy soil. Like the tomato, peppers are usually grown from seedlings. Sowing in India, for example, is carried out from June to September, in the highlands - from March to May. Plants that have reached 10-12 cm are planted in rows every 30-45 cm, row spacing 60-75 cm. Sometimes direct sowing is used, followed by thinning of seedlings. During the rainy season, peppers are often grown on ridges. Caring for plants on a plantation is the same as for tomatoes. The fruits are usually harvested while still green. Chili intended for use as a spicy seasoning is harvested, allowing the fruit to turn red. The average yield is 8,3 t/ha. In many countries with a temperate climate, the culture of sweet pepper in protected ground is common. Under these conditions, it is possible to achieve a yield of 6-7 kg/m2 or more. Authors: Baranov V.D., Ustimenko G.V.
Multicolored peppers. Featured article
At the end of the XNUMXth century, hot pepper from America came to Spain and Portugal, later, together with the Turkish conquerors, settled in the territory now occupied by Bulgaria and Hungary. Local gardeners developed sweet, large-fruited varieties from hot peppers, and at the end of the XNUMXth century, Bulgarian merchants traded them in Ukraine, Bessarabia (modern Moldova) and southern Russia. Pepper began to be called Bulgarian, while in Bulgaria it continued to be called sweet pepper, or paprika. However, paprika is called not only fresh Bulgarian pepper, but also seasoning from its crushed dried fruits. Sometimes crushed hot peppers are called paprika, but in this case the word "hot" is added to its name. This seasoning goes well with most foods, giving them a rich vegetable flavor and aroma. Even more expressive taste and aroma has the seasoning "Mix of bell peppers", consisting of small pieces of dried green and red fruits. It perfectly complements the taste of any meat, poultry, fish and vegetable dishes. Green and red peppers are popular in Bulgaria. These are the fruits of the same Capsicum annuum plant, but at different stages of maturity. Red fruits, which remain on the stem almost until the end of summer, are much more fragrant and sweet. Unripe, green peppers, having a pleasant color, original light aroma and taste, are considered an indispensable ingredient in summer salads and vegetable dishes. White, yellow, orange, red and even purple fruits are grown mainly in warm Mediterranean countries - Spain, Cyprus, France and Italy. These countries are the largest sweet pepper exporters in Europe. The varied color of fruits is due to the difference in the qualitative and quantitative content and ratio of plant pigments in the plastids of plant cells. Chloroplasts are green plastids containing the green pigment chlorophyll and a small amount of carotene and xanthophyll; chromoplasts - yellow, orange and red plastids containing carotenes (orange, red) and xanthophylls (yellow); leukoplasts are small, colorless plastids. Sweet peppers are especially rich in vitamins A, B1, B2, B6, C, E, P and PP. Red and orange peppers differ from green ones in a higher content of provitamin A (carotenoids) and ascorbic acid, which increase the body's resistance to infectious diseases in people of all ages, increase visual acuity, prevent the development of hemeraloptia (night blindness) and xerophthalmia (dryness of the cornea and conjunctiva of the eye) ; have an antioxidant and immunostimulatory effect. Yellow pepper contains intermediate amounts of provitamin A and ascorbic acid. The remaining vitamins, macro- and microelements, proteins, fats, carbohydrates and various biologically active substances in multi-colored peppers are almost at the same level. The natural complex of vitamins in combination with a variety of macro- and microelements serves as a powerful immune stimulant. When buying fruits, you should choose bright, firm to the touch and glossy vegetables with smooth skin that do not have damaged areas. In addition to the taste, sweet peppers are attracted by the ease of use in food. Fruits need to be cleaned of seeds, cut into strips or circles and added to any salad or dish. Whole fruits are stuffed and stewed in various sauces. Peppers baked in the oven or grilled with charcoal have an even more expressive taste and aroma. They go great with grilled meat or fish. Fresh or pickled peppers add an unforgettable taste to scrambled eggs, omelettes, pizza, spaghetti and soups. Sweet peppers are considered the perfect accompaniment to kebabs and grilled meat dishes. They go well with stewed chicken and pork. Without them, you cannot cook a real French ratatouille, Bulgarian or Hungarian lecho, Turkish gouvech and Hungarian goulash and paprikash. Bulgarian lecho consists of bell peppers, tomatoes and spices. Hungarian lecho is distinguished by the addition of hot pepper and garlic. Goulash is a thick and nutritious soup made from meat, paprika, tomatoes and potatoes, with the addition of Hungarian dumplings (chipetok). Paprikash is an even thicker variety of goulash, with the obligatory addition of sour cream. Served as a second course. Guvech has firmly established itself in Bulgarian and Hungarian cuisine. Prepared from a large number of sweet peppers, zucchini, eggplant, onions and other vegetables, without meat or with the addition of beef, pork, lamb or poultry. Rataty (French ratatouille, colloquially a hash) is a food of the French province, a traditional vegetable dish of Provence. The name comes from the verb touiller - interfere, stir. Ratatouille in Nice was originally called a concoction of various vegetables of an unappetizing look. Modern ratatouille is made from tomatoes, sweet peppers, zucchini, eggplant, onions, stewed together over low heat with vegetable oil and aromatic herbs. A variety of ratatouille is prepared from vegetables that are semi-cooked separately, which are then mixed and brought to condition. Since these dishes are able to bring a useful variety to the usual homemade food and decorate any holiday table, the author considered it possible to inform readers of the recipes for their preparation.
Hostess - note Lecho in Bulgarian. 1 kg of sweet pepper, 1 kg of tomato paste, 2 cups of sugar, salt. Cut bell pepper into small strips. Add sugar and salt to the tomato paste, heat over low heat, put pepper and, stirring constantly, cook for 30 minutes. Pour hot into jars and close with lids. Lecho in Hungarian. 2 kg of sweet pepper, 4 large onions, 5 cloves of garlic, 3 large tomatoes, 400 g of canned tomatoes in their own juice, marjoram, hot and ground allspice, vegetable oil, salt. Cut the onion into thin rings, put in a saucepan, drizzle with oil. Sweet pepper cut into thin rings and mix with onions. Remove the skin from the tomato, finely chop and add to the onion with pepper. Put canned peeled tomatoes, marjoram, pepper, salt. Put lecho on fire and heat with stirring until thickened. Add crushed garlic, stir. Hungarian goulash. 2 liters of beef broth, 600 g of beef for stewing, 150 g of fatty boiled-smoked brisket, 600 g of potatoes, 1 large onion, 1 large red bell pepper, 1 red chili pepper, 1 medium carrot, 3 cloves of garlic, 1 tbsp. l. sweet paprika, salt. For chips (dumplings): 100 g flour, 1 egg, salt. Meat, brisket, potatoes and onions cut into small cubes. Heat a thick-walled saucepan over high heat, put the brisket and melt the fat. Remove the cracklings with a slotted spoon, add the onion to the pan, fry until golden brown, add sweet paprika and mix. Put the meat and, increasing the heat, fry until a crust appears on the meat. Add chopped garlic, pour in 2 cups of hot broth and simmer for 1,5 hours over low heat. Cut carrots into circles, sweet pepper - into large pieces, put in a saucepan with meat. Add finely chopped chili and potatoes. Add fire. Cook for 5 minutes and add the remaining broth. Salt and cook for another 20 minutes. Add the beaten egg to the flour, knead the dough and divide it into small pieces. Boil the chips in boiling salted water and remove with a slotted spoon to a plate. Pour the goulash into soup bowls and top with chips. Paprikash. Peeled tomatoes and sweet pepper cut into cubes and put in a saucepan with meat. Add hot pepper, salt, mix, cover and simmer over low heat for 30 minutes. Mix sour cream with flour, add to a saucepan and continue to simmer for 15-20 minutes. Serve ready-made paprikash with a side dish of boiled rice or mashed potatoes. Ratatouille. 3 sweet peppers (red, yellow, green), 500 g small zucchini, 500 g tomatoes, 2 small eggplants, 4 garlic cloves, 2 onions, 100 ml vegetable oil, ground black pepper, salt. Wash and dry all vegetables with paper towels. Cut the zucchini into pieces, eggplant and peeled tomatoes into cubes. Peeled from seeds and partitions sweet peppers cut into narrow strips, onion - half rings, garlic - finely chopped. In a saucepan or saucepan, heat half the vegetable oil, put the zucchini and eggplant, fry until golden brown and remove with a slotted spoon. Put peppers, garlic and onions in the remaining oil. After 5 minutes, add the tomatoes, mix and add the fried zucchini, eggplant, salt and pepper. Simmer over low heat for 45 minutes without a lid to evaporate the water. Serve ratatouille hot or chilled with meat, grilled fish, or barbecue. It can also be used as an independent dish. They eat it with bread, boiled rice and potatoes, use it as a side dish for roast beef, chicken, stewed fish, omelettes, hard-boiled eggs. Appetizer "Three peppers". Mix red, yellow and green sweet peppers cut into rings, add chopped canned tomatoes, onion, garlic, season with hot pepper, vegetable oil, salt. Simmer the mixture over low heat until cooked and arrange in jars. Keep refrigerated. From time to time, removing another jar of snacks, you can add a finely chopped hard-boiled egg to it. Creamy yellow bell pepper soup. 2 cups water 4 large yellow peppers 1 large potato 1 large onion 2 garlic cloves 3/4 tsp. ground black pepper, 25 g butter, 2 tbsp. l. olive or vegetable oil, 1 bunch of fresh cilantro, parsley or celery greens, sugar, salt. Peel peppers, potatoes, onions and cut into small pieces. Put everything in a saucepan, add garlic, black pepper, sugar, salt and pour 2 cups of water. Put the pan on the stove, bring to a boil, reduce the heat and cook until the vegetables are ready. Add olive oil and butter, blend with a blender until smooth. Before serving, warm up and pour into soup cups, sprinkle with chopped herbs on top. Bulgarian pepper stuffed with chicken fillet. 140 g chicken breast fillet, 100 g canned sweet corn, 50 g tomato paste, 2 large green peppers, 30 g pitted olives, 2 tsp. vegetable oil, ground black pepper, salt. Peel the peppers and pour 1 teaspoon of vegetable oil into each. Cut chicken fillet into small pieces, mix with corn, chopped olives, add tomato paste, pepper, salt and mix. Fill the peppers with the resulting mass, wrap them in foil and place in an oven preheated to 160-180 ° for about 30 minutes. Author: Sokolsky I.
Annual sweet pepper (vegetable pepper, capsicum, capsicum), Capsicum annuum. Recipes for use in traditional medicine and cosmetology
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Attention! Before use, consult with a specialist!
Annual sweet pepper (vegetable pepper, capsicum, capsicum), Capsicum annuum. Tips for growing, harvesting and storing
Sweet pepper (Capsicum annuum) is a vegetable used in cooking to add flavor and aroma to dishes. Tips for growing, harvesting and storing: Cultivation:
Preparation and storage:
Storage:
Annual sweet pepper is a very useful product. It contains antioxidants, vitamins and other beneficial substances. Annual sweet pepper can be used to prepare a variety of dishes - salads, appetizers, soups, hot dishes.
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