Hot pepper is often associated with the fiery color of the fruit. However, green peppers are not inferior to them in hotness. Consider which of their varieties are the most popular, what they are remarkable for and in what areas have found application.

Description of the types of hot green pepper

To understand how red chili peppers differ from green, it is necessary to mention two degrees of maturity of this vegetable:

• technical;
• biological.

Already at the stage of technical ripeness, when the ovary ceases to grow, the fruits become edible. Pepper reaches biological or physiological maturity on average 15–40 days after the technical (depends on the variety), at this stage it turns red, and the seeds finally ripen in it.

Many varieties are recommended to be collected fully ripe, but there are also varieties whose taste qualities are fully disclosed in an unripe state. About such varieties and will be discussed later.

Important! The burning taste is rated on the Scoville scale. The units of this scale (ECU or scovilly) show the quantitative content of capsaicin. The reference point is sweet bell pepper with a zero severity rating.

Serrano

This is not to say that Serrano is the sharpest pepper possible, but harvesting and cooking it is best done with gloves and eat in small quantities. The reason for this is the severity of 10,000–23,000 ECU.Serrano began to grow in the Mexican mountains of Pueblo and Hidalgo, hence the name of the variety (sierra in Spanish means "mountain range"). It is in the green form that Serrano is most fragrant and not so scorching as in ripe.

Outwardly, it is an elongated fruit with a length of not more than 4 cm with rounded tips. It has a smooth peel and glossy shine. Serrano is characterized by thin walls of fruits and fleshy flesh.

Jalapenos

Jalapeno belongs to medium-sharp varieties (2500–10000 ECU), but gloves will not interfere with it. His taste is inherent in sourness and a gradually growing sensation of warmth in the mouth, reaching this heat.

The variety got its name in honor of the Mexican city of Jalapa Enriques. A distinctive feature of Jalapeno is the variation in its severity depending on the location and technology of cultivation, as well as the storage method. The fruits of Jalapeno are slightly curved, and their length is from 5 to 9 cm.

Anaheim

This early ripening variety is also called Magdalena and New Mexico. Like Anaheim, he became known in 1896 when he was first landed in a California town of the same name, Emilio Ortega, the sheriff of Ventura County.

Important! Most pungent seeds are found in the seeds of green peppers, so it is recommended to remove them.

The latter brought seeds from New Mexico, where Dr. Fabian Garcia worked for many years to create a new variety. Anaheim has a weak spiciness (500–1000 ECU), a mild flavor and a fruity-spicy aroma. Its fruits are long in shape with a pointed or concave end reaching a length of 15–16 cm.

Properties of hot green pepper

Green pepper has the same properties as its more ripe relatives. WHO has included it in the top ten most recommended supplements to staple foods. Let's consider what qualities of pepper contributed to this and whether there are restrictions on the use of these fruits.

Benefit

• The list of useful properties includes:
• a record high amount of vitamin C (in this sense, pepper is healthier than citrus fruits);
• high content of vitamins A and group B, minerals (iron, potassium, magnesium);
• stimulation of intestinal motility;
• decrease in the level of low density lipoproteins, prevention of atherosclerosis;
• anti-inflammatory action for arthritis;
• stimulation of endorphin production;
• antibacterial effect.

Did you know? The sharpest pepper in the world is called Pepper X. Its rating on the Scovilla scale — 3180000 units. It is safe to use it only as part of a special sauce mixed with other spices.

Harm and contraindications

• The use of this vegetable has the following nuances:
• contraindicated in gastric ulcer;
• with caution recommended for gastritis and heartburn (with exacerbation, it is necessary to remove from the diet);
• hypotensives are advised to use in very small quantities because of the ability to additionally reduce pressure;
• prohibited in acute stomatitis and other diseases of the gums and oral cavity (due to irritating effects);
• increases the load on the pancreas;
• touching the pepper, do not touch the eyes (you can cause a mucous burn);
• if you overdo it with the amount eaten, you don’t need to drink water (it does not dissolve capsaicin), but it’s better to bite it with bread, rice or drink orange juice or any sour-milk drink.

Calorie content and chemical composition

In addition to capsaicin, vitamins and minerals, hot pepper contains:

• a large amount of carbohydrates (69.86%);
• fatty acids (omega-3 and omega-6);
• essential oils;
• amino acids;
• steroid compounds (phytosterols, capsicosides);
• fiber.

The composition does not include:

• sucrose;
• fructose;
• glucose;
• starch;
• cholesterol.

Calorie content 100 g of the product - 40 kcal.

Application features

Due to its composition and taste, pepper is actively used both for gastronomic and medicinal purposes.

Did you know? Capsicum peppers (Capsicum annuum) can be ground and seasoned in powder. But seasoning with peas is made exclusively from representatives of another genus and family - Peppers (Piperaceae).

In cooking

This vegetable can be eaten raw, but it is no less tasty:

• in pickles and marinades;
• in baked, fried and dried form;
• in sauces;
• as an addition to soups and pastries.

Serrano is used in the preparation of pico de gallo (a traditional Mexican thick tomato and onion sauce). Anaheim is especially well combined with vegetables (corn, tomatoes), stewed or grilled, as well as in complex snacks with cheeses. Jalapenos are often added to pizzas, burgers, nachos (a Mexican appetizer like chips), meat dishes.

Green pepper is an integral part of not only Latin American and Mexican cuisines, but also the Maghreb countries. Serrano is part of the harissa (famous Tunisian pasta).

In dietetics

Pepper not only has a low calorie content, but is also able to improve mood (due to the production of endorphins), fight apathy and depression, and speed up metabolic processes. All this makes it an indispensable product in nutrition.

Scientists from the University of Wyoming created in 2018 a capsaicin-based drug called “Metabocin” and are currently conducting research on it. It is assumed that "Metabocin" will interact with the receptors that make up the membranes of adipose tissue cells, preventing excess from being deposited.

In folk medicine

Traditional medicine actively uses this vegetable in its recipes.

In particular, it applies:

• as an anthelmintic agent (simply included in the diet in fresh form);
• against colds (a slice of the fetus is boiled in a glass of milk, the resulting infusion is drunk before bedtime);
• in ground form it is poured in socks against a runny nose, as an alternative to mustard;
• suffering from gout and arthritis is recommended alcohol tincture (1 part of pepper is insisted on 5 parts of alcohol for a week, filtered and used to lubricate diseased joints):
• for men, as a means of improving potency (6 fruits are ground in a meat grinder, insisted for 14 days in 750 ml of alcohol, then the product is filtered and taken in 10 drops diluted in 50 ml of water).

Hot green peppers are the fruits of hot pepper that have not reached full maturity. It has the same properties as ripe fruits, except for coloring. Moreover, for some varieties considered in the article, it is ideal that such a degree of maturity that allows maximum use of their taste.