Michi Bauer

Pepperoni mix

Pepperoni-, paprika-, chili mix
This mix may also contain hot pepperoni.

Pepperoni grows on a 30-100 cm high bush. The fruits, "paprika pods", come in many shapes, colors and sizes. The round or blocky to elongated narrow and pointed pods reach fist size and weigh up to 250 g. The smooth, shiny skin can be red, yellow, green, but also orange, white, purple and black. Inside there are fruit chambers and seeds. Pepperoni tastes crispy-fresh and mildly spicy.

CULTIVATION 

Rust is located in the Tullnerfeld, just a few kilometers from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.

This is also the case on the farm of Michael Bauer.

The wind blows over the leaves of the cabbage vegetables, a specialty of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colors, courgettes in green and yellow, various turnips, leeks and green beans..... and all imaginable types of cabbage vegetables.

The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.

A natural cycle is created and forms the basis for near-natural agriculture.

We live with and from nature, every day.

Origin

The paprika plant is native to the tropics of South and Central America. Spanish conquerors brought it from there to Europe in the 16th century, where it was initially grown only as an ornamental plant and only later as a vegetable. Today it is cultivated in numerous countries, including Italy, France, Spain, Greece, Turkey, Hungary, Israel and in many African, Asian, Central and South American countries. Paprika is also an integral part of the vegetable range in Germany today. Paprika is available all year round, most of all from summer to late autumn, especially from Spain, Italy, Hungary, Turkey and the Netherlands.

Main varieties

The distinction between vegetable and spice paprika (pepperoni, Spanish pepper) is based on the taste or the content of the alkaloid capsaicin, which is much more present in the latter. Spice paprika usually forms pointed pods up to 15 cm long. The flesh is firmer and thicker, hot to very hot (depending on the capsaicin content) and spicy. The small chili peppers are particularly fiery.Another type of paprika besides vegetable and spice paprika is the tomato paprika, which was bred in Hungary a hundred years ago and could be considered a cross between vegetable paprika and tomato. The fruit walls of the tomato paprika are fleshy and juicy. The fruit is sharper in taste than vegetable paprika, but much sweeter. This type of paprika is eaten like tomatoes or other paprika pods.

Tips

When shopping, make sure that the fruits are firm, smooth and shiny. Wrinkles and spots indicate too long storage with loss of vitamins and aroma. Paprika tastes particularly fine when peeled (for this purpose, briefly pour boiling water over it).

Preparation

Wash the fruits, cut them open, remove the stem, the inner partitions and the seeds and use the pods as desired. Paprika is eaten raw, as a salad, stewed or cooked, on its own or together with other vegetables as a warm vegetable, stew or as sauerkraut. Paprika pods with rice/meat fillings are very popular. 

Storage recommendation

Paprika is best stored at a temperature of 5–10° C, preferably not in the refrigerator