The pepper, a very famous and familiar plant for its food consumption, belongs to the Solanaceae family. Its scientific name is capsicum anuum, to underline the annual character of the plant. The various types, very common, range from the square of Asti, larger in size and orange complexion, to the famous red and yellow of Nocera, to the green Marconi pepper, to the bull's horn, yellow and red, smaller and reminiscent, in fact, that of a small horn, up to the cayenne pepper, with a bright red color and a flavor of notable spiciness. The plant is therefore cultivated by virtue of its fruits, which appear as berries of different sizes. Its food use can take place both raw and after cooking. But peppers are also preserved in various ways: in oil, pickled and in brine. The plant, reached adulthood, can reach a height of about 70 centimeters and its stem is erect and with ramifications: more fragile in the first months of life, more robust in maturity. The leaves, on the other hand, are elliptical or oval in shape, varying in size depending on the species. The white flowering takes place between May and September, depending on the different climates.
An important quality of the pepper is its spiciness which can be more or less present in the plant. The active ingredient that establishes the spiciness is capsaicin which is found inside the fruit in different proportions depending on the variety. Some have them in almost insignificant quantities and they are sweet peppers. While among the spicy ones we remember in particular the Cayenne pepper and the Spagolino. Furthermore, dry soil will increase the spiciness. Abundant watering, on the contrary, will reduce the capsaicin content.
The pepper has the characteristic of being a hot climate plant: it grows well in the presence of temperatures between 15 degrees at night and 28 degrees during the day. The sowing must be carried out by broadcasting, between January and March, by placing the seeds inside peat pots or small cubes of soil. If sowing is done in the field it is advisable to use postarelle, about half a meter away, with three seeds. After about 50 days from sowing, seeing a good development of the fifth leaf of the plant, it will therefore be possible to carry out the transplant. The final planting will be done between March (for the southern regions), until June (for the northern and central regions), at a distance between the rows of about seventy centimeters and half a meter in the same row. .
The pepper's favorite soil is deep and very fertile, well drained and very rich in calcium.
Fertilization is a particularly important part for the cultivation of peppers: the plant needs about 4 quintals of mature manure or compost for 100 square meters of cultivation. In growth, the pepper consumes magnesium widely: it is therefore advisable to enrich the soil with small quantities of fertilizers provided with this microelement.
Even the watering of the pepper needs special attention. Too little irrigation, or even a prolonged lack of water, will lead to an almost certain abrupt stop of the vegetation, with irreparable damage to the flowers and fruits. It is therefore necessary to intervene with various irrigation operations which must take place approximately every 4 days inside the seedbed and, subsequently, approximately every 6 days after transplanting.
The most common problems concerning the pepper are those that also damage many other species of the Solanaceae family. A formidable danger comes from the borer, which causes small holes inside the fruits, causing serious damage and favoring the onset of harmful bacterial infections for the plant. To avoid this danger it is advisable to intervene with particular pheromone traps, while once the attack has occurred, it is advisable to intervene with pyrethrum or bacillus thuringiensis.
It is possible to harvest green or yellowish peppers even before their ripening if they are sized appropriately for their consumption. The harvest, in general, can start after about two months after transplanting for the earliest varieties. As for the later varieties, or those transplanted early, it will be necessary to wait about four months. Generally it is possible to obtain a good harvest of almost 300 quintals per 100 square meters of cultivation. It is also possible to have good pepper harvests through forced cultivation in greenhouses, which roughly anticipates production by two months.
Commonly peppers and chillies are considered two very different vegetable plants, probably because in the culinary field they find very distinct applications. In fact, they are both part of the Capsicum genus, which, in turn, is part of the Solanaceae family, very popular in vegetable gardens as it includes tomatoes, potatoes and aubergines.
Peppers are generally consumed as vegetables, raw or cooked, while peppers are used almost only as a spice or, at most for some particular varieties such as small and round ones, for the preparation of preserves.
Even though some peppers are labeled as inedible, there are no red pepper plants that are inherently poisonous. There are many species of peppers grown for their ornamental value as opposed to their value as a food or spice, but they are no more dangerous to eat than any other pepper.
In the 1970s, botanists and gardeners took note that chili peppers could be bred to look more visually stunning, with more variety in color and more prolific vegetation. Since then, new pepper cultivars derived from chili peppers have popped up on the nursery market as ornamental plants. Cultivars come in many colors, including purple, orange, and yellow, but red is still a mainstay for these ornamental peppers.
When ornamental pepper plants are raised, often much of the pepper's flavor is lost, making ornamental red peppers bland and mostly useless as a culinary tool. In such cases nurseries may label the peppers as, inedible, ornamental plants. This can be misleading, because even though the plants are not bred for edibility, they are just as safe to eat as any other pepper plant.
Although there are exceptions, ornamental red peppers are almost universally bred from Capsicum annum, which also include the more common edible peppers, such as bell pepper and chili. While some ornamental pepper species may look very different from a chili, they are essentially the same thing. Among the most common ornamental red peppers is the Christmas pepper. Like most other ornamental plants, they are Capsicum annum and although rarely eaten, they are not dangerous to consume.
Ornamental red pepper plants can technically be considered inedible or toxic if they are too spicy. Spicy peppers, ornamental and otherwise, irritate mucous membranes and cause a burning sensation in the mouth and throat. Many people look for this sensation when eating a hot pepper, and often ornamental peppers will produce the same result. So what may be perceived as a less than positive reaction to an ornamental chili could make it toxic or inedible, but only in the same sense that chili peppers are inedible.
Peppers from Senise Pepper Plants
ATTENTION YOUR ORDER MUST BE 6 OR MORE PLANTS ANY VARIETIES TOTAL OR IT WILL BE CANCELED! Plants will only be refunded if damaged in shipment or dies in original pot it within 7 days after receiving. Once you transplant there will be no refund. Call me if you want tips on transplanting or growing.
Senise- (Capsicum annuum) -This is a gourmet pepper from Basilicata region of Italy. The official name is Peperoni di Senise. It has protected status under the EU so cannot be sold there unless it comes from it's area of origin. The Senise is named after the village that grows it by the same name. Senise, Italy is located in the valleys between the Agri and Sinni rivers. Many years ago the Senise peppers were dried to make a powder that would season the meals of those that could not afford better food. It is still dried today to make a delicious powder but now has become a part of the Lucanian Italian diet. It is traditionally fried in olive oil with sea salt and sometimes minced garlic. Peperoni di Senise peppers are to Italy the same as hatch Chiles are to new Mexico! Cooking the Senise peppers enhances their flavor and they can be cooked a little or until they are almost crispy! They have a very mild heat level and rich nutty flavor! The Senise chiles grow to almost 10 inches long and are about 2 inches in diameter at the stem. They ripen from green to red. The Senise chile plants grow to almost 3 feet tall.
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Lakeside, CA, United States (Zone 10a)
Established in 2004
1.00 acres in production
The word for a pepper in Italian is sweet pepper (masculine, plural: peppers). Despite most frequently being used to describe the bell pepper (otherwise known as the sweet pepper), it can denotes almost any pepper in the Capsicum annuum family.
The word derives from the Latin piper which actually denotes the condiment pepper rather than the fruit.
In addition to being the name of the fruit, sweet pepper is also the name of the capsicum plant that bears it.
Important: The English word pepperoni, as in the pizza topping, is called spicy salami (spicy salami) in Italian but it derives from the word sweet pepper. Don't make the mistake of ordering a pepperoni pizzain Italy, unless you actually do want peppers as your topping!
Peppers can normally be bought in four color variations:
Colorful bell peppers - Peppers colored
If you go to the market, can you get some peppers? - Yes sure. How many do you want? - Hmm let's see, a couple of green peppers, one red, and maybe two yellow.
If you go to the market, can you get some bell peppers? - Yes, of course. How many do you want? - Hmm, let me see, a few green peppers, one red one, and maybe two yellow ones.
They come in various shapes (forms), sizes (size) and textures (consistencies), and have either a bitter or sweet taste (bitter or sweet taste).
What we call a chilli in English is known as a chili pepper in Italian - literally a small pepper.
Can you pass me the chili please? Thank you.
Can you pass me the chilli please? Thank you.
In Italy, some popular peppers dishes includes:
Did you know that…?
Green peppers are in fact the unripe version of red, yellow or orange peppers. Harvested in advance, they are characterized by a pungent and slightly acidic taste.