PEPPER
ORIGINS
Appreciated for its nutritional and energetic powers, the pepper (Capsicum annuum) is typical of tropical regions, but widespread even in temperate countries.
According to De Candolle, the pepper is native to Brazil, while others place it in Jamaica. It was introduced to Europe in the 16^th century. It spread very rapidly: three varieties were already known in 1542, thirteen in 1640, and thirty-five at the end of the sixteenth century. It was first mentioned in Italy in 1551.

PEPPER CULTIVATION
Pepper production in Italy amounts to approximately 400,000 tons. The most important regions for this vegetable are Sicily, which provides over 20% of the national production, Apulia (15%), Campania (14%), Latium (13%) and Calabria (5%).
A great number of varieties are grown, and may be divided according to the shape of the pod: there are crops with a tapered, elongated shape and very large in size, like the Yellow or Red Bullhorn; squarish-shaped varieties such as the Yolo Wonder, California Wonder and Asti Square; crops with roughly quadrangular pods such as the Nocera large, Argos and Lamuyo.
Other varieties are known by generic names such as the Topepo or Tomato-Pepper, because of its flattened, round fruit.

THE PEPPER CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF PEPPER
Grown in every region of Italy, the pepper belongs to the Potato order family and has a biannual cycle, requiring a fairly loose, deep and fertile soil.
The main tap-root has a dense system of outreach roots on the sides. The upright, branching stalk can range in height from 15 to 25 centimeters for cultivated forms, and 150 to 200 cm for ornamental plants.
The fruit is a semi-cartilaginous, non-juicy pod which turns yellow or red when ripe. Green indicates an unripe fruit, although most countries where peppers are grown primarily sell and consume them when green.

CONSUMPTION AND STORAGE
Especially rich in vitamin C (over 150 mg per 100 grams of product), pepper stimulates digestion and glandular secretions. Its pulp is used to prepare moisturizing, nutrient skin masques.
Raw pepper contains a number of essential substances for our body: proteins, salts, fats, sugars, and especially vitamins (pro-vitamin A, group B vitamins, vitamin C and vitamin P).
It may be eaten raw or used in preparations such as sauces and stewed.
It may be refrigerated for up to 10 days at 8-10 °C.


NUTRITIONAL AND ENERGY INFORMATION FOR PEPPER
(100 grams of product)

Edible part 82 % Water 92.3 g Proteins 0.9 g Lipids 0.3 g Glucides 4.2 g Fiber 1.9 g Energy 22 kcal

Sodium 2 mg Potassium 210 mg Iron 0.7 mg Calcium 17 mg Phosphorus 28 mg Niacin 0.5 mg Vitamin C 151 mg

Source: National Nutrition Institute

RECIPE

Curried Peppers

Ingredients for 4 people: 3 different-colored peppers, 1 onion, 20 g pine nuts, 30 g raisins softened in water, 1 tablespoon curry powder, oil and salt.

Wash the peppers, remove the seeds and cut into strips. Finely slice the onion and sauté it in a little olive oil for a few minutes. Add the peppers and cook over a high flame for around 10 minutes, then lower the heat and add raisins, curry and pine nuts. Cook covered for around twenty minutes, salt to taste.

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