Dishes with hot peppers - 251 cooking recipes

Capsicums love heat very much, so you won’t find them in the wild in our countries. There are two groups of pepper varieties: spicy and vegetable. Spicy varieties are used in a ripe form (as a seasoning), and vegetable varieties are used in an unripe form. Capsicum peppers are used in culinary recipes both in raw and dried form. Recipes with capsicum are varied: they are salted, pickled, stuffed, stewed, and various pastes and sauces are made from it. If we prepare an oriental dish at home, then we cannot do without capsicum! The fruits of capsicum contain starch, protein, fat, carotene, vitamins C (twice as much as in citrus fruits), and P, B1, B2 and the alkaloid capsaicin, which gives the fruit burning taste. It also contains a lot of sugar and juice, so it cannot be stored for long and spoils quickly. It’s very nice to know that something pleasant can also be useful! Ripe fruits are used to make medicines. The drugs have an analgesic effect and increase appetite. When applied to the skin, it gives a feeling of warmth and does not form bubbles. Capsicum irritates the nerve endings without having a direct effect on the capillaries. It will look great if you place a few capsicums on the kitchen windowsill in a terracotta pot. And one plant will perfectly decorate a festive Christmas table. Fans of eating red peppers claim that the real sauce made from these varieties should burn a hole in the tablecloth. Red peppers should not be heated for a long time, as they will taste too bitter. A common mistake housewives make, which is why they later avoid pepper, is adding it to ready-made dishes. In order to balance the taste of the dish with pepper, you need to add it until cooked!