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Peppers

Pepper belongs to the species Capsicum annuum of the Solanaceae family and is considered one of the most important vegetable crops worldwide. Its origin is linked to Central and South America, while its spread across Europe began after the discovery of the New World.

In the Mediterranean region, peppers are an essential part of both cultivation and gastronomy, appearing in a wide variety of colours, sizes, shapes and flavour profiles.

Among the most well-known categories are horn peppers, Florina peppers, dolma peppers and flask-shaped peppers, each with its own distinctive characteristics and culinary uses. Peppers thrive in warm and bright conditions, which is why outdoor cultivation is mainly associated with the period from spring to early autumn.

Thanks to modern greenhouse cultivation, the availability of European peppers is extended, ensuring consistent quality for more months throughout the year.

Thanks to their distinctive flavour, vibrant colours and wide variety of forms, peppers hold an important place in international cuisine.

In everyday meals, peppers can be used:

In fresh salads: They add crunchy texture, colour and characteristic flavour to fresh combinations.
In dips and spreads: They can be roasted or blended, offering sweet flavour, aroma and intense colour.
As a light snack: They are commonly eaten raw, cut into strips, either on their own or with accompaniments.
As pickled peppers: They are preserved in brine or vinegar, providing a spicy and flavourful side dish.
As a spice: Dried pepper varieties are used for the production of paprika and other seasonings.

For more inspiration and creative ways to enjoy peppers, visit our Recipes section and discover easy, tasty ideas for your everyday table.