Peppers: The Secret Ingredient to Supercharge Your Meals and Your Health

The pepper universe is very extensive, with various types and applications. Bell peppers are mild and sweet and therefore perfect for salads and stuffing, whereas shishito peppers are mild and typically grilled or roasted to provide smokiness. Jalapeños and serranos are hot peppers, with jalapeños added to salsas and dips and serranos being commonly found in Mexican recipes.

Poblanos are slightly hot and excellent for stuffing, whereas cubanelle peppers are sweet with a hint of heat, ideal for frying. There are also mild habanero types that keep the fruity taste but with reduced heat, making them useful in both savory and dessert recipes. These developments have opened up the culinary possibilities of peppers to include a wider variety of flavors and textures in cooking.

Black pepper types consist of pungent black pepper that is found in Eastern cooking, less pungent white pepper found in Western cooking, and high-yielding IISR types. Peppers not only find application in the kitchen as a source of added flavor, heat, and texture but also in preservation in the form of pickling or drying. They also contribute to health with their digestive, anti-inflammatory, and diuretic properties. Some recent developments comprise breakthroughs made by Oregon State University, Indian Institute of Spices Research, and a scientist based in Puducherry.

Sources: Oregon State University, Indian Institute of Spices Research, Puducherry Scientist