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chappythegardener · 1 year

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Exploring Different Pepper Seed Varieties

Peppers come in a wide variety of shapes, sizes, colors, and heat levels, making them a versatile and popular ingredient in many cuisines around the world. Here are ten different pepper seed varieties that are worth exploring: Purple Tiger Hot Pepper - a spicy pepper with a stunning purple and green striped appearance. Fish Pepper Seeds Heirloom - an heirloom variety with a unique appearance, featuring variegated leaves and white-flecked fruit that ripens from green to orange to red. Chocolate Beauty Pepper Seeds - a sweet pepper with a rich, chocolate-brown color that is great for roasting or stuffing. Marconi Golden Peppers Seeds - a sweet pepper with a golden yellow color and a mild flavor, perfect for salads and sandwiches. Shishito Pepper Seeds - a Japanese pepper with a mild, slightly sweet flavor and a thin, wrinkled skin that is great for grilling or frying. White Habanero Pepper Seeds - a hot pepper with a creamy white color and a fruity flavor that is perfect for adding heat to salsas and sauces. Carolina Reaper Seeds World’s Hottest Pepper - the current Guinness World Record holder for the hottest pepper, with a blistering heat level of over 2 million Scoville units. Black Jalapeno Seeds - a jalapeno variety with a unique, dark color and a slightly smoky flavor that is great for making chipotle-style sauces. Rhizah Macedonia Pepper (VEZENI PIPERKI) Seeds - a traditional Macedonian pepper with a long, slender shape and a spicy flavor that is great for pickling or roasting. Ancho / Poblano Pepper Seeds - a mild to medium heat pepper with a rich, smoky flavor that is commonly used in Mexican cuisine, especially for making chili rellenos. If you want to add some spice to your garden and your dishes, try exploring these different pepper seed varieties. From the fiery Carolina Reaper to the sweet and mild Shishito pepper, there's a pepper for every taste and preference. Don't be afraid to experiment with new flavors and heat levels. You can find all these varieties and more at Click to Grow, your one-stop-shop for high-quality organic seeds. Click here to see our full selection and start growing your own peppers today. https://gardenguide4all.com/exploring-different-pepper-seed-varieties/ Read the full article

#pepper #peppers #seed #seeds #Varieties

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macedonianfood · 3 years

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STUFFED PEPPERS (PIPERKI POLNETI)

#macedonian_kifli #PEPPERS #PIPERKI #POLNETI #STUFFED

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minimallif · 5 years

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#Piperki #пиперки #πιπεριές 🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️ (στην τοποθεσία Bitola) https://www.instagram.com/p/B3C6XwLA1o2/?igshid=1icyq7yb8o2bq

#piperki #пиперки #πιπεριές

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travelingbytastebuds · 3 years

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MACEDONIA WHERE: Europa Food Market (6653 Lake Harbour Dr, Midlothian, VA 23112) Manufactured by Vava (https://www.facebook.com/vavamakedonija/) Polneti piperki or "stuffed peppers" is very traditional dish in Macedonia. Many families have their own recipe which is passed down through generations, with variations including all sorts of things like: ricotta, ricotta & capers, minced meats, tuna, ect. These are spicy and filled with ricotta with just a little bit of olive oil they've been marinating in. Store bought from the international store in town. Yummy and зачинета!

#Polneti piperki #macedonia #stuffed peppers #europe #european #traveling #travel #food adventure #ricotta #olive oil #europa food market #supermarket find #yummy #vegetables

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signaturetastes · 3 years

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Have you ever been to North Macedonia, one of the least discovered European countries? Discover polneti piperki...

SignatureTastes.com: Place-Based Tastes...

#signaturetastes #placebasedtastes

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tasteatlas · 3 years

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🇲🇰 POLNETI PIPERKI Have you ever been to North Macedonia, one of the least discovered European countries? Discover polneti piperki (on the photo) and other local specialties. Photo: @thebalkanbutler . ➡ Submit your local food and tag #tasteatlas . #foodlovers #foodpic #travelblogger #travel #foodblogger #instatravel #instafood #foodie #dish #chef #chefslife #instachef #tasty #golocal #traditional #authentic #nomnom #localfood #foodspotting #northmacedonia #polnetipiperki #stuffedpeppers (at North Macedonia) https://www.instagram.com/p/CPNbxX_l7bw/?utm_medium=tumblr

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grainfreeandhappykitchen · 7 years

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As a young girl growing up mum and sometimes my dad would fry up peppers. Sometimes with tomato and feta cheese and other times with eggs and cheese. Either way they were delicious. Now I'm reacting badly to tomatoes and can't have dairy due to allergies, but has that stopped me? NO. So today's breakfast is pan fried #organic #peppers from my #garden with #eggs and #almond feta style cheese. Oh and I had to have a piece of #grainfree toast with #almondspread and my #beetroot drink💗💗 totally blissed out, enjoy your Saturday folks 😘😘 #paleo #primal #vegetarian #breakfast #foodphoto #ichristineme #beetrootdrink #glutenfree #dairyfree #piperki #macedonianfood #childhoodmemories #cookkng

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edgewaterfarmcsa · 3 years

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- P I C K L I S T -

WINTER SQUASH - LEEKS - LEMONGRASS - RED CABBAGE - CILANTRO - GINGER - HEIRLOOM TOMATOES - BELL PEPPERS - POBLANO PEPPERS - REZHA MACEDONIA (HOTTIE) PEPPER - MINT - BROCCOLI - HABANADA PEPPERS - LETTUCE - POPCORN

BREAD SHARE: APPLE OATMEAL

Finally woke this morning to the world under a blanket of frost. Oh goodness, we keep on talking about the eventual slow down that comes with said frost- but we have yet to really do so. We still have carrots, watermelon radishes, etc in the ground waiting to be pulled and brussel sprout stalks - though I prefer to call them wands- waiting to be cut. We have some greenhouse skins (the plastic over the hoops) needing to be replaced and rolled up, and other greenhouses to be swept and tidied. Onions are waiting to be topped, chipped, and stored and the every-other day co-op pack out needs tending from now til January At this point the only thing that truly brings this farm to an end of day halt is when it’s 30 minutes past sunset and - if harvesting carrots- you can no longer decipher between carrot and stick, and it is so very dark. That's when it's time to go home and call it a day.

In other news this week, Holy smokes Anne Sprague the queen of Edgewater Farm turned 70 this week! Did the math- girlfriend has been growing strawberries, flowers, plants, and a cornucopia of other veg since she was 23 years old. 47 years later, Anne is still pumped to pick and grow flowers every single day (until frost) while keeping this farm afloat. You quite literally would not be getting a CSA from Edgewater without her presence in all of our lives and support of all the things we (the next generation) takes on. Big Cheers to Anne for all she is and all she does! Woot! Woot!

Now go put on one more layer of wool, and come pick up your CSA share!

PRO-TIPS:

A new pumpkin laksa for a cold night by nigel slater from the book TENDER

THE FOLLOWING RECIPE, AND THE POTENTIAL FOR A WOOD FIRED SAUNA SHVITZ, ARE THE ONLY THINGS THAT EXCITE ME ABOUT TEMPS DROPPING

Enough for 4…

Pumpkin (aka winter squash!), unskinned

Cilantro and mint leaves to finish

FOR THE SPICE PASTE:

3-4 hot peps

Garlic- 2 cloves

Ginger- a thumb sized lump

Lemongrass- 2 plump stalks

Cilantro stems+leaves- (a handful)

Sesame oil- 2 tablespoons

FOR THE SOUP:

Chicken or vegetable stock - 2 ½ cups

Coconut milk - 1 ¾ cups

Nam pla (thai fish sauce) - 2 tablespoons

Tamari - 1 to 2 tablespoons, to taste

Juice of a lime

Dried noodles - 3 ½ ounces, cooked as it says on the packet, then drained

Peel and seed the pumpkin (or winter squash) and cut the flesh into large chunks. Cook in a steamer or in a metal colander balanced over a pan of boiling water until tender. Remove from the heat.

For the spice paste, remove the stems from hot peppers, peel the garlic, and peel and roughly chop the ginger and lemongrass. Put them all into a food processor with the cilantro and sesame oil and blitz until you have a rough paste.

Get a large, deep pan hot and add the spice paste. Fry for a minute, then stir in the stock and coconut milk and bring to a boil. Let simmer for seven to ten minutes, then stir in the nam pla (fish sauce), tamari, lime juice, pumpkin, and the cooked drained noodles. Simmer briefly, add the cilantro and mint leaves over the top and serve in deep bowls…

REZHA MACEDONIA PEPPERS:

This pepper is so rad and great for drying- read on for the write up about it in the Baker Creek Seed Catalogue: The name means “engraved.” Another local name, Vezeni Piperki, means “embroidered.” Both names refer to the curious lines on the skins of the tapering, long, thin peppers. The fruit, which ranges from mild to sometimes very pungent, is to be seen hanging in great clusters, drying in North Macedonian warm late autumn sun. This is an old traditional (heirloom!) variety grown almost exclusively in small villages and not on a large scale.

How to Popcorn cobs 2 ways!!

First Way: (pretty much copy and pasted from https://www.bonappetit.com/story/how-to-make-stovetop-popcorn, but this is also the way i do it at home, so i know it checks out)

shuck corn and remove kernels.

You will also need cooking oil (extra-virgin olive oil and coconut oil is my fave, but peanut, canola, grapeseed, and vegetable will all work) and kosher salt. If you want to season it my way—which I highly recommend, though I'm obviously biased—go ahead and pick up a canister of nutritional yeast and some crushed red chili flakes (ideally Aleppo pepper, but you can make it happen with regular ones). The combination of these ingredients adds up to a cheesy-spicy flavor dust for the popcorn that challenges the dominance of Nacho Cheese Doritos.

To make the popcorn, you need a cooking vessel with a lid that offers room to grow. The popcorn is going to multiply in volume dramatically, and it needs empty space to hurtle into. The lid keeps it from ricocheting all over your kitchen, although that is a fun party trick. You also want to use a pot with good heat conductivity. A large Dutch oven is ideal, but a heavy duty stockpot will do in a pinch.

Grab your olive oil/coconut oil. For ½ cup popcorn kernels—a decent amount for 4 normal popcorn people or 2 insane popcorn eaters—add 3 Tbsp. of oil to the pan. Yes, it seems like a lot of oil, but without it, steam won’t build up in the pot, and without steam’s concentrated, moist heat, there will be no popping.

Put the pan over medium heat, pour in ½ cup popcorn kernels, stir to coat with oil and keep stirring occasionally until the kernels start to sizzle. Put the lid on the pan and nudge the dial halfway between medium and medium-high. Don’t go anywhere! Soon, but not too soon, popping noises will emanate from the pot. After that’s been happening for a minute or two, pick up the pot with the lid closed and shake it up and down. This is to prevent the dreaded scourge of unpopped kernels—you’ll hear them clinking around in there. Let the popping continue, but if you see any tendrils of smoke escaping from under the lid, immediately lower heat to medium.

When the pops have subsided to an eruption every couple of seconds, turn off the heat. Set the lid askew so that some steam can escape, because soggy pops are an abomination. After a minute of steam release, pour the popcorn onto a rimmed baking sheet, or your biggest, widest bowl. Immediately drizzle ¼ cup olive oil all over the popcorn. This needs to happen while it’s still hot, and then you have to toss thoroughly and with intention to coat the kernels with oil. When they’re glossed up, sprinkle nutritional yeast, chile flakes, and kosher salt overtop liberally, then toss vigorously to disperse it. If you're more of a melted butter person, or want to add grated cheese or lots of pepper or what have you, you should feel free to do you. The important thing to remember is that you need to add the fat—olive oil, coconut oil, butter—first, then add anything dry—spices, salt—and toss, toss, toss, otherwise the dry bits won't have anything to stick to.

SECOND WAY TO POP: RIGHT ON THE COBB!!

WHAAAAAAT?!? I KNOW, MY MIND IS ALSO BLOWN.

SHUCK CORN

Place the cob in a brown paper lunch bag.

Fold the bag up a couple times to keep the steam in

Cook the cob in the microwave. Set it to a popcorn setting if you have that.

DEVOUR

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facetioussoup · 3 years

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Zimnica so Crveni Piperki i Domati ❤️

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almohamady-blog · 4 years

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Epic muhammara

Serves 6-8

Hands-on time 60-65 min

Muhammara is a red pepper dip that makes a fine addition to a big mezze feast. Try Georgina Hayden’s epic recipe and serve with her olive bread.

Nutrition: per serving Calories 147kcals Fat 8.4g (1g saturated) Protein 3.8g Carbohydrates 13.2g (4.3g sugars) Fibre 2.3g Salt 0.1g Calories 147kcals Fat 8.4g (1g…

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#8 ways with tahini that aren’t houmous #Green houmous with smoked almond dukkah #Healthier houmous #Sharing recipes to feed a crowd #Snacks and nibbles #Tolceni piperki (pepper paste)

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cliffdvr · 6 years

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Second Spin, Country 102: Macedonia

Watch Week 102 of my Second Spin: A Global Cooking Adventure as I cook the food of Macedonia! Tonight's Macedonian menu: Stuffed Red Bell Peppers (Polneti Piperki)

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How it went for The Global Cooking Challenge (09/23/2014): https://cliffdvr.tumblr.com/post/98330455536/cooking-around-the-world-macedonia

One source for the the stuffed peppers recipe: http://www.villagefeast.com.au/2010/03/17/stuffed-capsicums-polneti-piperki/

#food #cooking #international #global #Macedonia #FYROM #North Macedonia #Stuffed Peppers #polneti piperki #cliffieland

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cook-the-beans · 4 years

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Travelling vegan in North Macedonia

Macedonia is not the most vegan-friendly of countries. Traditional Macedonian food involves quite a lot of meat, but also delicious salads.

If you are up to come up with your own quick vegan meal, some supermarkets have some choice of plant-based milk, nuts, crackers, fruits and veggies.

But there are also some dishes that are vegan in the traditional Macedonian cuisine. Just keep in mind that the word vegan or even vegetarian doesn’t mean much to the majority of people. Plus not all people speak English very well, and because I don’t speak Macedonian either, google translator was my way to go.

Traditional vegan Macedonian Food

While in Macedonia there are a few things that you can’t miss trying.

Ajvar is a spread made out of roasted peppers, aubergine, garlic and olive oil. It goes amazingly well with bread and vegetables. You can find Ajvar in all supermarket. Lutenica is similar to ajvar but has carrots, onion and tomatoes.

Gevrek is a circular bread ring covered in sesame seeds. It’s easily found on the street or in bakeries and is delicious on its own or with Ajvar.

Tavche Gravche is a traditional Macedonian dish that is vegan by default. Its a bean stew made with spices cooked in an earthenware pot. Sometimes it can contain sausage so just double-check before you ask for it. Most traditional restaurants serve this dish.

Polneti Piperki is a dish where peppers are usually stuffed with meat, but some restaurants will be happy to do it with rice and vegetables.

Travelling vegan in Skopje

Skopje the capital city of North Macedonia is probably the place where you will find more vegan option, but with that, I’m not saying that it is a well-spread concept or that it is super easy to find good vegan options.

The Juicy&Co makes a perfect stop for fresh juices, smoothies, fruit salads, muesli bowls and raw balls.

The green market, also known as Bit Pazar located in the heart of the Old Bazaar is the biggest market for fruit and vegetables, a great place to buy fresh produce.

Top 3 vegan places in Ohrid

Chances are, if you are travelling through north Macedonia, you will visit the charming Ohrid. That goes without saying that doesn’t have many options for you to choose from.

Sezers Food & Salads

Sezers serves delicious Turkish salads, soups, grilled vegetables, veggie spreads, and bean salads. It’s a perfect place to go for lunch or dinner. The food is fresh and tasty.

Dr.Falafel

As stated on the name, Dr. Falafel is a place specialized in falafel. Here you can have your falafel server on bread with hummus or you can have a falafel bun with carrot, cucumber, cauliflower and cabbage. Both options are delicious and filling.

Fruit Box

Fruit Box is a juice and smoothie bar that also serves vegan snacks, energy balls and raw cake. Everything I tried was incredible.

Have you been to North Macedonia? Do you know any other Macedonian dish that is vegan by default? 🙂

Travelling vegan in Macedonia Travelling vegan in North Macedonia Macedonia is not the most vegan-friendly of countries. Traditional Macedonian food involves quite a lot of meat, but also delicious salads.

#Macedonia #Ohrid #Skopje #vegan Macedonia #vegan travel

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minimallif · 4 years

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Nadeltska mantza ou petsarka ta so maika mi. Kromid so poupki, kosteni, piperki petseni. Cauliflower and steaks ne znam ka se veli 😜 (στην τοποθεσία Φλωρινα Florina) https://www.instagram.com/p/CILEbRFA_o-/?igshid=a3bubny71c39

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sezahrana · 11 years

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Пиперка - зеленчук и лек (втор дел)

Пиперката потекнува од Јужна Америка, а во Европа ја донеле Шпанците во 15-тиот век.

Пиперката е едногодишно растение, но во тропските краеви е повеќе годишно растение. Со вкрстување се добиени разни видови на пиперки, а најпозната поделба е на слатки и лути. Се среќаваат во повеќе различни бои и тоа можат да се: темнозелени, жолтозелени, бледожолти, жолти, портокалеви, светлоцрвени и темноцрвени.

Се за храна ви препорачува да прочитате и Пиперка - зеленчук и лек (прв дел)

Корисни состојки и употреба

Пиперката нема висока енергетска вредност и е многу погодна за диетална исхрана, но затоа е богата со минерали, витамини и други корисни состојки. Плодот (пиперката) содржи околу 89% вода.

Хранливи и лековити корисни состојки кои ги има во пиперките се следните:

бета каротен

витамин А

витамин Б1

витамин Б2

витамин Б6

витамин Е

витамин Ц

железо

глукоза

етерични масла (најмногу се застапени во семето)

зеаксантин

калиум

капсаицин

каротин

лутеин

моносахариди

натриум

пантотенска киселина

сахароза

фолна киселина

фосфор

фруктоза.

Состојките во пиперките делуваат поволно за организмот како антидепресив, афродизијак, антиреуматик, антисептик и диуретик.

Интересно е што пиперката има многу повеќе витамин Ц, отколку лимонот и портокалот, односно во 100 грама пиперки има од 100-250 милиграми на витамин Ц.

Пиперките се користат како дел од салати, готвени јадења, разни туршии, а исто така и како еден од најчесто употребуван ароматичен и препознатлив зачин (сушени мелени пиперки преработени со соодветни технологии).

Лутите пиперки имаат посебни својства за подобрување на апетитот.

Се цел да се зачуваат што повеќе корисните состојки, се препорачува краткотраен термички третман.

Автор: М-р Катерина Шамбевска

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#piperki #пиперки

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facetioussoup · 3 years

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Piperki so Sirenje i Maslinovo Maslo / Zimnica 😍

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facetioussoup · 3 years

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Zimska Večera: Tavče Gravče, Pleskavica, Šopska Salata, Pečeni Piperki i Sutlijaš 🥰

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