Peppers

Padron peppers are small and elongated, tapering at one end. They are popular in Spanish cuisine and are bright green/ yellow green, sometimes red. Padron peppers have a sharp, intense flavour with a hint of nuttiness. They are unique as around 1 in 10 are spicy and those that are spicy are about half as hot as a jalapeno. These peppers are best eaten cooked, perfect roasted, pan-fried and stuffed.

Roquito peppers or drop peppers are small teardrop shaped peppers native to Peru and heavily used in South American dishes. They are shiny and bright red with a distinct tangy sweetness and a mild spice. Roquito peppers are commonly used on pizzas, in salads, sandwiches, sauces and pastas.

Bell peppers are the most common pepper and a sweet variety scoring 0 on the Scoville scale. They are a rounded shape with 3-4 lobes and are hollow with a core of seeds. They can be eaten both raw or cooked and come in shades of red, green, yellow and orange. Green taste grassy and mildly bitter, yellow are more fruity and sweet, orange are similar to yellow, yet less sweet and red are sweetest and juiciest of them all.