Capsicum

Capsicum: Capsicum is a genus of plants from the nightshade family (Solanaceae), native to Mexico, and now cultivated worldwide. Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chili pepper, red or green pepper, or just pepper in Britain and the US; the large mild form is called bell pepper in the US, capsicum in Australian English and Indian English, and paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). The original Mexican term chilli (now chile in Spanish) came from the Nahuatl word chilli or xilli, referring to a huge Capsicum variety cultivated at least since 3000 BC, according to remains found in pottery from Puebla and Oaxaca.

Peppers—the farmer’s market, regular market and home gardens are full of them now and it is hard to find a more diverse and useful vegetable. The capsicum family is a very large one and its fruits vary in size, shape, color and pungency. We generally divide the family into two parts: those that are sweet, larger-fruited and bell-shaped, and those that are smaller-fruited, hotter and more pungent. Sweet peppers or bell peppers are green at maturity but if left to mature longer on the vine, turn red and sweet. Although the different colors of bell peppers (purple, yellow, orange) are different hybrids of the same plant, the red pepper is actually an over-ripe green bell. These sweet peppers do come in other than the bell shape; long, slender and pointed can be the sweet peppers as well. One heart-shaped and particularly sweet-flavored variety, the pimiento, is widely used for commercial canning.

The capsaicin is the ingredient in the pepper that makes it hot. The sweet varieties have almost none; and the serrano and habanero are among the hottest. Generally the smaller and redder they are, the hotter. Our well-known jalapeno pepper is a medium hot one. The widely popular chipotle is really just a dried, smoked jalapeno with wrinkled skin and a smoky, sweet flavor. It can come pickled or canned in adobo sauce.

Peppers are very nutritious. The capsaicin, the substance that makes hot peppers hot is thought to be medicinal. It does have super healing powers that can increase metabolism, and block the formation of cancer-causing compounds in cured meats. They also can ease pain caused by shingles. All peppers contain a good amount of vitamin C. Capsicums (peppers) are the key constituent of Tabasco sauce, cayenne pepper, red pepper flakes, chili powder and chili sauce.

The theme for the dinner club that we belong to here in town was capsicum in every course. It was our turn to bring dessert, of course, and this was somewhat of a challenge. I hadn’t actually found any recipes with peppers as an ingredient in a dessert, so I experimented all week and have invented some interesting and good things. Since our club hasn’t met yet, I am not going to divulge any of these recipes yet.

Much of my cooking is with bell peppers, because they are so sweet and flavorful and very adaptable. They are delicious roasted, grilled, sautéed, stuffed and baked and in stir-frys and casseroles—well, there really is no end to their uses.
Here are a couple of my favorites:

My Mom’s Stuffed Green Peppers

4 large green peppers
½-1 pound lean ground beef
½ cup finely chopped onion
2 cups cooked rice
2 cups corn (either fresh, cut off the cob or canned or frozen)
2 8-oz cans tomato sauce
Salt and pepper, to taste
Buttered bread crumbs (fresh bread crumbs cooked in butter until toasted)
Grated cheddar cheese

Cut tops off peppers, remove seeds and membranes. Parboil in boiling water to cover for five minutes. Drain and set upright in buttered square baking pan.

Sauté beef and onion until beef is no longer pink and onion is transparent. Add tomato sauce, corn, rice and salt and pepper. Stuff peppers with mixture, spooning any extra around peppers in pan. Cover with cheese and buttered bread crumbs. Bake in preheated oven at 350 degrees for 45 minutes


Kung Pao Chicken (adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman)

Serves 4

Chicken and Marinade
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. soy sauce
1 tsp. soy sauce
1 tsp. sugar

Sauce
¼ cup chicken broth
2 Tbsp rice wine or dry sherry
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 tsp dark sesame oil
4 garlic cloves, minced
2 tsp cornstarch
1 Tbsp. water

Vegetables
3 Tbsp canola oil
2 red bell peppers, cubed
2 green peppers, cubed
2 fresh red or green hot chiles, seeded and diced (optional)
1 cup sliced water chestnuts
4 scallions, white and tender greens, sliced
½ cup roasted peanuts
Hot cooked white rice, for serving

Combine the chicken, rice wine, soy sauce, chili paste and sugar in a medium bowl. Set aside to marinate for about 30 minutes.
To make sauce, combine the broth, wine, hoisin, soy sauce, sesame oil and garlic in a small bowl and set aside. Dissolve the cornstarch in the water in another bowl and set aside.
Heat a large wok (or other large skillet) over high heat and add 1 ½ Tbsp of the oil and swirl to coat the sides of the pan. Add the chicken and marinade and stir-fry for 4 to 6 minutes, until the chicken pieces are tender and no longer pink. Remove and keep warm. Heat the remaining 1 ½ Tbsp oil in the wok still over high heat. Add the red and green bell peppers and the chiles and stir-fry until the peppers have softened, 3 to 4 minutes. Add the water chestnuts and scallions and stir-fry for 1 minute. Return the chicken to the wok and stir-fry for 1 minute to heat through. Add the broth mixture and bring to a boil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Add the peanuts and toss to coat. Serve hot over the rice.