about Greek Peppers

The Florina pepper (Greek: πιπεριά Φλωρίνης) is a pepper cultivated in the northern Greek region of Western Macedonia and specifically in the wider area of Florina; for which it is named. It has a deep red color, and is shaped like a cow’s horn. Initially the pepper has a green color, ripening into red, after the 15th of August. The red pepper is known in Greece for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt and vinegar.

All peppers but particularly the hot peppers are very rich in Vitamin A and C which rejuvenates ones stamina, reduces hunger, helps blood circulation and strengthens our immunity.Already in the U.S. red pepper is mentioned in the American Merck Index as a food supplement helping in bad blood circulation, vision problems, memory, depression and indigestion.

Peppadew is the trademarked brand name of sweet piquanté peppers (a cultivar of Capsicum baccatum) grown in the Limpopo province of South Africa. This type of piquante pepper was first discovered in early 1993 and introduced to market later that same decade. The name is a portmanteaux of ‘pepper’ and ‘dew’. Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between peppadew and cherry tomatoes.

Small oblong sweet piquanté red pepper with four lobes on top used for stuffing. Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between pepper and cherry tomatoes.

“The goat” pepper (katsika in Greek) a long thin usually green variety have a slight bite and heat to them. Those light green peppers is usually roasted. You’ll find this super simple, incredibly tasty meze (or appetizer) everywhere in Greece.

The Macedonia short pepper is a pepper cultivated in the northern Greek region of Macedonia. Those light green peppers is usually for pickling. You’ll find this super simple, incredibly tasty meze (or appetizer) everywhere in Greece.

Green bell peppers are harvested before they are fully ripe, one reason they are less expensive than other varieties. Green bell peppers will continue to first turn yellow and then red if they are left on the plant to mature. They have a slightly bitter flavor and will never have the sweet taste of their red, yellow and orange counterparts.