By Sharmini Jayawardena
I’m calling out to all those Sri Lankan food bloggers, especially. I have effectively solved the mystery of the pepper!
Your Banana pepper is a capsicum annuum cultivar. It is good in pickles, stuffed or eaten raw.
The Banana pepper might be a close relative of the Hungarian Wax pepper, which is also a capsicum annuum cultivar!!!! These peppers are good in pickles and eaten raw.
Ok. The Charleston pepper stands alone! It is a species of pepper, created in the pepper lab and grown in the pepper groves of Charleston, South Carolina, USA, and not a capsicum annuum cultivar. Hurray to the Charleston pepper!
They are good as pickles and stuffed. They can be eaten raw by those who can muster the courage for its heat !
You get the hot and sweet varieties in all three peppers. There’s more, far more to the chilli than just these three peppers, however.
I believe all of these peppers 🌶 are good either pickled or stuffed and made in to a curry* or simply made into a curry, or stuffed and fried into finger food or eaten raw.
*The recipe for stuffed capsicum curry will follow soon. Stay peppered 😁😋