- Capsicum annuum, which includes bell peppers, sweet/Italian peppers, serrano, cayenne, paprika and jalapeños
- Capsicum baccatum, which includes the South American varieties, such as ají amarillo, ají limon and criolla sella
- Capsicum chinense, which includes all of the Habaneros, Scotch Bonnets, Trinidad Scorpions, the Bhut Jolokia and the Carolina Reaper.
- Capsicum frutescens, which includes the Tabascos and many of the peppers grown in India; sometimes not distinguished as a species separate from C. annuum.
- Capsicum pubescens, which includes the Rocoto and Manzano pepper, and are distinctive plants in having violet flowers, black seeds and hairy dark green leaves and grows as a large, multi-stemmed vine up to 5 meters long.
Contrary to what I thought, it actually tasted yum! I was bought! The packet of around 15 of these premium peppers costed around $7.50 Singapore dollars but they are truly worth it. Plus, I wondered how long she must have been standing there the whole day and wondered if anyone had bought her pretty expensive bell peppers. I just wanted to help her out in her promotion.
Who says we can't mix Korean and Indian cuisine?
Today I tried making an Indian version of these peppers. It turned out quite delicious. The tomatoes added a sour taste to the peppers and it complemented their mild heat. My husband thought so as well. No way I could introduce peppers to my teen daughters! These Dangjo peppers are so versatile - because they are quite large, you could stuff them with tofu brown rice mix and bake them or you could even make a simple Chinese version by frying ginger and adding light soy sauce and serve them topped with toasted sesame seeds.
Ingredients (serves 4 as a side dish)
300gm Dango Peppers cut at an angle
1 medium sized red onion, sliced
1 ginger garlic paste
1 to 2 tsp turmeric powder
1 to 2 tsp cumin powder
1 large ripe tomato sliced
Salt per preference
A sprig of coriender leaves, chopped roughly
This is a relatively easy recipe so I didn't take photos of the actual method.
1. Take a medium sized cooking pot and fry the sliced onion.
2. Add the ginger garlic paste and saute for a while.
3. Add the spices and salt and stir well.
4. The sliced tomatoes go in next.
5. After a few minutes when the tomatoes get pulpy, add in the sliced Danjo peppers and coriander leaves.
6. Stir, add half a cup of water and cover.
7. Cook till the Dangjo peppers are soft.
8. Serve it at your next gathering - I'm sure it will be a conversation starter!!