Peppers, of the Capsicum genus, cover a vast range of shapes, colors and flavors: green, red, yellow, orange, white or purple; sweet or spicy; fresh, preserved, or dried. They originate from America, and their global adaptation has made them protagonists of the garden and the kitchen, both raw and roasted, fried, grilled or dehydrated to make paprika.
Varieties and essential classification
According to their flavor, we distinguish two large groups. Among the sweet peppers The most notable are the bell pepper or California (cube, thick walls), the Italian (elongated and thin) and the Gernika (green, tender and tasty). In the spicy we found Padrón (some bite and others don't), chillies, cayenne, jalapeño, habanero or chipotle (dried and smoked jalapeño). For culinary use, some are ideal for preserve (like piquillo) and others for dry off (ñora, choricero, cayenne, chili peppers) and obtain intense flavors in stews and sauces.
Another common classification is by fruit shapeThe square or "Californian" ones (Californian Wonder, Sitaki, Salsa) are uniform and fleshy. The elongated or rectangular ones (Italian, Lamuyo, Reus) are highly appreciated for frying or roasting. There are even ornamental varieties (Black Pearl, Bolivian Rainbow, Medusa) that combine color and spiciness, useful in the garden and kitchen.
- Featured sweet examples: bell pepper/California, Italian, Gernika, piquillo pepper.
- Spicy featured examples: Padrón, chili, cayenne, jalapeño, habanero, chipotle.
Cultivation and basic management
The pepper does not tolerate frost. It is transplanted when there is no risk of intense cold; with greenhouse can be overtaken. seedbeds They begin protected and with good light, thinning to leave one plant per socket. substratum It must be loose, draining, and rich in organic matter; a layer of compost improves structure and fertility. regular watering, without flooding, is key for flowering and fattening.
- Plantation frame: as a reference, 50 cm between plants and 60 cm between lines (adjust to size and variety).
- Tutoring: prevents breakage due to wind or the weight of the fruit; in tall plants, the plant is trained by selecting 2-3 main branches.
- Light and climate: demanding cultivation in luminosity; prefers warm-temperate temperatures and environments with average relative humidity.
In deep, well-drained soils with pH close to neutral grows better, tolerating some acidity. The harvest It depends on the variety and climate: harvesting when green stimulates new blooms and increases production; waiting for full maturity It provides sweetness and color, but reduces the number of fruits. It is advisable to cut the peduncle with scissors if it does not come off easily to avoid tears.
On itching, is determined by capsaicin. Pollination of peppers is mainly autogamous, but there can be cross-breeding: if you grow sweet and spicy, separates plots To minimize surprises. In varieties like Padrón, fruits with and without pungency coexist due to genetic and environmental factors (irrigation, soil, exposure).
Common pests and diseases
- Aphids (Aphis gossypii, Myzus persicae): colonies on tender shoots, honeydew and deformations.
- White spider: curling and curvature in apical leaves, outbreaks in protected cultivation.
- White fly (Trialeurodes, Bemisia): yellowing and weakening due to suction; eggs on the underside.
- Trips: silvering and necrosis on leaves, flowers, and fruits; high presence on flowers.
- Other: caterpillars, nematodes and mealybugs.
- powdery mildew: yellow spots with whitish felt on the underside.
- Rots (gray and white): damping-off in seedlings; soft tissue and stem collapse.
- Phytophthora capsici: irreversible wilting, root and neck rot.
- Bacterial: scabies/mange with translucent spots and brown centers; soft rot with a characteristic odor.
- Virus: CMV, TSWV, ToMV, PMMV, PVY, TBSV, with mosaics and malformations.
Prevention involves ventilation in greenhouse, irrigation management, rotation of crops, nets and introduction of biologic control where applicable.
Nutrition, shopping, preservation and cooking
The pepper provides a lot Vitamin C y provitamin A (beta-carotenes), in addition to antioxidant compounds such as capsanthin, capsorubin and lycopene (in red). It is low in calories and contributes fiberIn spicy, the capsaicin It adds metabolic effects and is studied for its analgesic action.
When shopping, choose fruits firm, heavy for its size, smooth, shiny skin and green stem. Avoid wrinkles, bumps or watery areas. Cold, within perforated bag, they can be kept for several days; roasted and peeled, they can freeze after a brief scalding.
In the kitchen, the long and thin ones are ideal for fry; the thick ones, for roast or stuff. Raw in salad, the vitamin C is best utilized. If you have delicate digestion, remove skin and membranesDried peppers (ñora, choricero, cayenne) enhance stews, rice dishes and sauces; piquillos Roasted vegetables are excellent preserved. For the little ones, prioritize confectionery and integrate them into tortillas, pizzas or fillings; pickles, in moderation for their high sodium.
Knowing the diversity of peppers, how to grow them, and how to choose them according to their use allows you to get the most out of them: yield in the garden, flavor on the plate, and nutritional value in your daily life.