is a pepper a capsicum?

[Janem]

The My Way of Cooking cook book mentions "red pepper" and "green bell pepper". Are these just red and green capsicums? Gosh I feel like a doofus....

[judydawn]

Yes Jane, you are right.

[Janem]

Thank you Judydawn

[Decadent Dot]

"red pepper" and "green bell pepper". Are these just red and green capsicums? Gosh I feel like a doofus....

I know that any colour pepper mentioned is the same as a capsicum but I am puzzled on what a doofus is!!  :-\Sounds like a duster on a stick 

[Janem]

"red pepper" and "green bell pepper". Are these just red and green capsicums? Gosh I feel like a doofus....

I know that any colour pepper mentioned is the same as a capsicum but I am puzzled on what a doofus is!!  :-\Sounds like a duster on a stick 

lol...definition of a doofus : Stupid person or Someone who hasn't got a clue!

I get confused with the word  "pepper" as I have neighbours who grow all kinds of chilli peppers, and yes I know they are related to the capsicum but not really "chillis" as I know them;)

[andiesenji]

All "peppers" of the type you mention of of the Capsicum family.  Including both "sweet" peppers, Bell pepper,  and the "hot" peppers, Chile Pepper, Peppeps.

These are all in the "nightshade" family, along with tomatoes, eggplants and etc. 
In that family are various  sub-types - some are very mild and some are extremely hot but they all evolved from some ancient ancestor plant in South America.   Some of these types have "daughter" types that define the shape of the peppers:  "bonnet" types and "cone" types.
It was long thought that the "ornamental" peppers were not edible but surprise!, they are and some have some unique flavors. 

That's probably more than anyone wants to know but I am a huge fan of peppers in all their various guises and used to grow several varieties.

Wikipedia has a very good article on the subject, if you are at all interested. 

I am a long-time member of the Chile-Heads mailing list

and if you are interested in recipes that include chiles, his recipes are listed with the spice level, zero to mild to hot, clearly indicated.
Recipes  (scroll down half way on the page)

[Cuilidh]

Andie, I was delighted to read the explanations in your post as my husband loves the taste of chillies and he also likes them hot, but we can never seem to find a combination of a nice tasting chillie that is hot.  Most chillies are either fiercly HOT   or just plain hot but very rarely are they tasty as well.  Are you able to recommend any that combine taste and heat?  I haven't had a chance to read your links yet and the answer may be in there so forgive me if I am doubling up on your knowledge.  Thanks.

[andiesenji]

Andie, I was delighted to read the explanations in your post as my husband loves the taste of chillies and he also likes them hot, but we can never seem to find a combination of a nice tasting chillie that is hot.  Most chillies are either fiercly HOT   or just plain hot but very rarely are they tasty as well.  Are you able to recommend any that combine taste and heat?  I haven't had a chance to read your links yet and the answer may be in there so forgive me if I am doubling up on your knowledge.  Thanks.

The tastier hot peppers that I really like are the Manzano or Rocoto (either name) and they are unique in that they are the only peppers that have black seeds. 
They are fairly hot but also have the flavor of apples, which makes them perfect for inclusion in fruit salads, chutneys and especially salsa made with tomatoes and mangoes. 
If you live in an area where there is no frost in the winter, you can keep these pepper plants going for years as they are not annuals.
I planted two plants back in the mid '90s and kept both going, pruning them back and moving the pots into the greenhouse to overwinter and back outside after any chance of a frost had passed.  I repotted them, doing some root pruning every two years and they thrived and produced for almost ten years.
I was advised to get two plants so they could cross-pollinate. 

You can see some Manzano sub varieties here.
And this is a great site to wander through as all the varieties are in alphabetical order.

Another flavorful hot pepper is the Yellow Aji Chile.  One that is slightly spicy and very sweet is the Cubanelle, and they can vary considerably from very mild to medium spicy.  I buy them for frying - Italian style for panini sandwiches. 

Recently some peppers called "Turkish long 'delight"  have appeared in local markets here. 
They are a foot long, hot and very sweet.   This is another one that is good in salsas and chutneys.

I am going to try drying some and grinding them into a powder like paprika. 

[Frozzie]

oh andie I love your explanations...learnt something about chillis....I find in general there are only very common types available commercially and like anything from bread to different grains etc there is always a whole other world behind the most common types of a produce and experts in that field.....you should if you havent already andie write all this stuff down...or is it on your blog??

[andiesenji]

oh andie I love your explanations...learnt something about chillis....I find in general there are only very common types available commercially and like anything from bread to different grains etc there is always a whole other world behind the most common types of a produce and experts in that field.....you should if you havent already andie write all this stuff down...or is it on your blog??

There used to be a grand fancier of chile peppers in NSW who maintained a website called The Fragrant Garden and posted up to date information about the availability of chiles in OZ.  I lost touch with him a few years ago and his site is no longer on line.

One solution is to grow your own and one vendor is Sgt. Pepper who currently has only a few varieties but hopefully will be expanding.

Another source is Australian CHILLI SEED BANK

And also Wildfire Chilli in WA  where there should be something for any "Chile-Head"
to savor.

[Cuilidh]

Thank you, thank you, thank you for your invaluable help, Andie.  Although he doesn't know it and I haven't told him yet, my husband is very grateful to you!

[andiesenji]

Thank you, thank you, thank you for your invaluable help, Andie.  Although he doesn't know it and I haven't told him yet, my husband is very grateful to you!

In my first post in this topic I posted the link to the Chile-Heads mailing list.
You should join it and get the "Digest" instead of individual emails.

After you see how it works, either post or have your husband post an inquiry for members who might be close enough to you to arrange a "Hotluck" - a potluck party for chile-heads, which are loads of fun. 
I used to attend at least one every year but since I have passed 70, it is a bit more of a chore for me to drive long distances.

I have to say that there were usually twice as many guys as girls at these events and those guys are some serious cooks.

One woman complained that after her husband got hooked on hot foods, she often found herself unable to use her own kitchen if he had a "project" in the works.  Then HE decided they needed a bigger kitchen and happily shelled out $$$$ for the renovation.  (Previously he had been rather resistant to a new kitchen.) 

[Frozzie]

such a pity i live in a country that is too cold to grow anything like chillis well or lemons or or or  snif !!  I can grow them for a little bit but only have a portable greenhouse so just not good enough to properly store these plants in pots and keep them going...most things die in winter...oh how i miss warmer climates!!!

[Cuilidh]

Aahh but, Frozzie, you will have things that we don't - we can't grow that wonderful wheat that makes the great French breads, etc.!!

[Frozzie]

still prefer lemons and chillis oh and just going right off track...i miss blood plums...i did see a variety a few weeks back called black plums from spain but havent seen them since ....need to head further south lol!