Capsicum - Red
Bright and colourful, red capsicums are the sweetest kind of capsicum. Although their chilli-like colour may lead you to believe they’re hot, capsicums actually contain a recessive gene that eliminates ‘capsaicin,’ the compound responsible for the hotness of the chilli!
How do we make sure we provide top quality red capsicums?
Simple – we grow them ourselves! Sam draws on three generations of horticultural experience to grow fresh, sweet and full-flavoured red capsicums. When we harvest, we hand-pick the capsicums and make sure the skin is firm, glossy and bright; no wrinkles, no soft spots, and no blemishes. We especially pay attention to the point where the stalk meets the skin, this tends to be the first area to show signs of decay. The shape of the capsicum is not an indicator of freshness or quality; it varies with soil type and climatic conditions. Neither is colour; all capsicums start off green and reach optimal maturity when they are red!
Where do we source our red capsicums from?
Our red capsicums usually come direct from our farm – planted, cultivated and hand-picked by Sam and the team. They grow well in our quick-draining and nutrient rich soils. When conditions aren’t favourable to growing red capsicums on our farm (due to seasonality, crop rotations etc), we source our supply from either the Goulburn Valley or Sunraysia regions; there are a number of experienced and established growers out that way!
What is the best way to keep red capsicums?
Capsicums are best stored at about 7-10°C and 90%-98% relative humidity, in an airtight plastic bag. If you store cut capsicum, try wrapping it in a paper towel – this absorbs excess moisture and makes it last longer in the fridge.
Red capsicum nutritional information
By weight, red capsicums have much more vitamin C than citrus fruit. They are also a great source of vitamin B6, vitamin E, potassium and antioxidants, which neutralise harmful free radicals.
Serving tips and suggestions
A native of Central and South America, capsicums are now grown all around the world and have been fused with dishes from all continents. Their brilliant colour means they not only add flavour, they also add a little bit of aesthetic zeal to your meal!