Most often peppers are purchased fresh but they can also be obtained dry, canned, pickled and powdered. The pungency of peppers range from the very mild varieties of bell peppers to the very hot-to-fiery peppers such as Thai, Habanero, Jalapeño, Tabasco or Serrano. There’s also a great range of colors: light, medium and dark greens; pale to bright yellows; gold; orange; bright to deep reds; purple; medium to very dark browns. Peppers can be good for your health. Eaten raw, they have few calories and are usually a “free” food on food plans, ie, wick, etc. and diets. They’re also high in Vitamin C. A green bell pepper has more of this necessary vitamin than citrus fruit of equal weight; a red pepper triples that. The hot varieties are even higher in Vitamin C. Perhaps there’s a correlation between that fact and that chile peppers have been used for centuries as a “cure” for the common cold.

Although hot peppers may give some folks indigestion, there’s no link between their consumption and stomach ulcers. It’s also possible they act as an anticoagulant or blood thinner thus aiding in the fight against heart attacks or strokes. A topical cream that contains capsicum can also help to control some types of chronic skin pain.

Asia is the largest producer of peppers and next to salt, chilies are the world’s most popular seasoning. Mama mia! Kevin and Annmaria, there’s far more spicy bits of information about this gynourmous subject than there is room in this little box to hold so with that being said I think that’s enough to whet any ones appetite on the aformentioned query! Hope that helps.

Rawspectfully Yours;
Charles Premoe

Did you use dried powdered cumin or cumin seeds?
Thanks

I’m not sure about the peppers question, but I just wanted to chime in about the raw vegan chili recipe and the kale salad recipe which you put on the show about a month ago. They are both delish! I encourage anyone who hasn’t yet to try them.

Red ball pepper seems to be the sweetest