Organic Piquillo Pepper - Ferme de Sainte Marthe seeds - Capsicum annuum

The 'Piquillo' Pepper is a Spanish variety that produces small triangular fruits, about 7 cm (3in) long, on plants that grow up to 60 cm (24in) tall. Dark red when ripe, they have a firm and sweet flesh that lends itself to many culinary variations. Sow from February to May for a harvest from July to November.

We usually distinguish between peppers and chillies. The pepper is a term for chilli without or with very little capsaicin, producing a spicy or burning effect in varying concentrations.

Pepper belongs to the Solanaceae family and is a condiment. Its close relative is the bell pepper. Archaeological evidence shows that the Incas consumed peppers as early as 7500 BC and cultivated them as early as 3000 BC. Pepper is a perennial plant in tropical climates, but it is grown annually in our latitudes unless it has been placed in a pot to be stored indoors during the winter. The plant produces small white or mauve flowers, with anthers or seeds of different colours depending on the species.

The Spaniards discovered Pepper in the 16th century, and its use quickly spread worldwide. All regions of the world incorporate it into their culinary traditions. It is a bright red fruit that "bites when bitten," which earned it the name capsicum. All have been captivated by its taste. There are five main species, often recognisable by the colour of their flowers, among other things. These species form a bush with an upright habit and lanceolate leaves. They produce small flowers that become hollow fruit containing seeds whose colour varies depending on the variety.

Pepper is naturally rich in vitamin C, about twice as much as lemons or oranges. It is a substance that can easily evaporate and lose its content as the pepper dries out. When it is made into powder, the amount of vitamin C further decreases. However, pepper is rich in vitamin A, which increases as the fruit dries.

Pepper contains a potent alkaloid called capsaicin, which is tasteless and odourless. Capsaicin gives pepper its heat, which does not activate the taste buds; instead, it activates the heat receptors of the skin or mucous membranes, causing a burning sensation. The heat level of pepper is measured using the Scoville scale. The capsaicin content differentiates hot peppers from bell peppers. Studies show that hot peppers act as bactericides when used in dishes.

Pepper plants produce little capsaicin in their fruits if they do not have natural predators, but they produce fruits rich in capsaicin if they have enemies. This is because capsaicin is a powerful defence mechanism for the plant.

Bell peppers and hot peppers are two different types of pepper. Bell pepper is a type of pepper with little or no capsaicin. Two kinds of peppers can be used in dishes as purees or preserved as accompaniments or main dishes.

The Harvest: The time to harvest the pepper is determined by its colour at ripeness and your personal preference for heat or aroma. Some pepper varieties have an enchanting aroma that disappears once they're ripe, while others are best enjoyed while still green. Some only become tolerable once they're fully ripe. Use a small knife or your hands to pick the peppers when you need them, being careful to leave one to two centimetres of the stem intact. Keep in mind that peppers will continue to ripen even after being picked.

Preservation: To store peppers for several days, keep them in the refrigerator's vegetable drawer. If you have a large harvest and want to preserve your peppers for an extended period, there are different ways. You can store bell peppers fresh or marinate them in oil with herbs, pickle them in vinegar, or reduce them to a puree. You can find many recipes for these methods. As a last option, you can freeze your harvest. In any case, it's essential to wash and dry them thoroughly before storing or preserving them.

The Gardener's Tip: Plant radishes nearby to fight against red spider mites.