Peppers
Now in season
Vegetables
Cool & dark
Chillies are spicy seasonings. Not only do they taste sharp, but they also provide a nice flavour. The pungency comes from the substance capsaicin, which is mainly found in the seeds, but also in the flesh. The pungency differs per pepper variety; from the mild jalapeño pepper to the very sharp habanero.
Also known as:
Preparation & storage
Storage
Peppers should be stored in a cool place (12-15 °C), but preferably not in the fridge. This prevents the pepper from ripening. Store the pepper in the cellar or a pantry, for instance.
Dried chillies can be kept for months.
You can also freeze the pepper. The flavour will not be lost this way.
How do I know if the pepper is no longer good? The pepper emits a sour smell, becomes limp or mouldy. You can quickly recognise this decay by looking or smelling.
Preparing
The seeds and seeds of peppers are the sharpest and spiciest. You can remove these before use.
Cut the pepper with a sharp knife and avoid touching it with your hands. Don't rub your eyes after slicing pepper!
Storage times
Fresh
Kitchen cupboard: 7 days
Freezer: 6 months
Preparation times
Frying: 3-4 minutes
Cleaning peppers
See preparing.
Information
Portion size
Cultivation
Tip
Chilli flavour
Recipes with Peppers
More recipes
Retich with soy sauce and sesame
200gr vegetables p.p.
Thai endive dish
230gr vegetables p.p.
Stir-fried meat with pak choi
350gr vegetables p.p.
Nutritional values
These nutritional values apply to the unprocessed product. View all for the full set of values and preparation methods.
View all| Type | Per 100gr |
|---|---|
| Energy | 127 kj (30 kcal) |
| Fat total | 0.3 gr |
| of which saturated | 0 gr |
| of which unsaturated | 0.3 gr |
| Carbohydrates | 4.2 gr |
| of which sugars | 4.2 gr |
| Dietary fibre | 1.8 gr |
| Protein | 1.8 gr |
| Salt | 0.03 mg |
| Vitamin B1 | 0.12 mg |
| Vitamin B2 | 0.15 mg |
| Nicotinic acid | 2.2 mg |
| Vitamin B6 | 0.28 mg |
| Folate equivalents | 23 mcg |
| Vitamin C | 144 mg |
Availability
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