BIO Paprika Green 

Bell peppers grow on a bush that reaches a height of 30-100 cm. The fruits, "bell peppers", come in many shapes, colors, and sizes. The round or blocky to elongated, narrow, and pointed pods reach the size of a fist 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. Bell peppers taste crisp-fresh and mild-spicy.

Origin

The pepper 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 solely 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. Today, bell peppers are also an integral part of the vegetable range in Germany. Bell peppers are available all year round, most heavily from summer to late autumn, primarily from Spain, Italy, Hungary, Turkey, and the Netherlands.

Main Varieties

The distinction between sweet peppers and hot peppers (peperoni, Spanish pepper) is based on the taste or the content of the alkaloid capsaicin, which is present in much higher quantities in the latter. Hot peppers usually form pointed pods up to 15 cm long. The flesh is firmer and thicker-skinned, hot to very hot (depending on the capsaicin content) and spicy. The small chili peppers are particularly fiery. Another type of pepper besides sweet and hot peppers is the tomato pepper, bred in Hungary a hundred years ago, which could be mistaken for a cross between a sweet pepper and a tomato. The fruit walls of the tomato pepper are fleshy and juicy. The fruit is hotter in taste than sweet peppers, but much sweeter. This type of pepper is eaten like tomatoes or other bell peppers.

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. Bell peppers taste particularly fine when skinned (for this purpose, scald briefly with boiling water).

Preparation

Wash the fruits, cut them open, remove the stem, the inner partitions, and seeds, and use the pods as desired. Bell peppers are eaten raw, in salads, stewed or cooked, on their own or together with other vegetables as a warm vegetable dish, stew, or pickled. Stuffed bell peppers with rice/meat fillings are very popular. 

About the Producers

Our small organic nursery called Fleischhacker is located in Simmering, a historical vegetable-supplying district of Vienna. The family business has existed for over 100 years and is now being run by us in the 4th generation.

We produce the "Elsa" variety of yellow bell peppers.

Sustainability and the conscious treatment of nature and its resources are very close to our hearts, which is why we decided on organic farming.  On about 2 hectares, we produce seasonal vegetables in organic quality all year round.