Banana pepper
| Banana pepper | |
|---|---|
.jpg) Armenian banana peppers | |
| Species | Capsicum annuum |
| Heat |  Mild |
| Scoville scale | 0-500 SHU |
The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen.[1] It is often pickled, stuffed or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot (0–500 Scoville units) and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.
Nomenclature
A mature fruit will be about 2–3 inches (5–8 cm) in length and have a curved shape and yellowish color similar to a banana, giving rise to the fruit's common name. Friggitelli (pepperoncini) are often erroneously referred to as banana peppers.[2] The hot varieties of banana pepper are called Hungarian wax peppers.[3]
Cultivation
The plant requires full sun, like other Capsicum annuum varieties, and should be treated the same as most other plants in the pepper family. Plants can be grown from seed and cuttings. A mature plant will reach 1 to 2 feet tall and can be grown in many climates, but prefer warmer climates. Cultivars include Early Sweet Banana, Hungarian Yellow Wax, Long Sweet Yellow, Sweet Banana, and Sweet Hungarian.[3]
Nutritional information
| Nutritional value per 100 g | |||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 113 kJ (27 kcal) | ||||||||||||||||||||||||||||||||||||||||||
5.3 g | |||||||||||||||||||||||||||||||||||||||||||
| Sugars | 1.9 g | ||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 3.4 g | ||||||||||||||||||||||||||||||||||||||||||
.5 g | |||||||||||||||||||||||||||||||||||||||||||
1.7 g | |||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||
| Water | 91.8 g | ||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5] | |||||||||||||||||||||||||||||||||||||||||||
Raw banana peppers contain 92% water, 5% carbohydrates, and negligible fat and protein (table). They are rich sources of vitamin C, containing 100% of the Daily Value (DV) in a 100 gram reference amount (table). Vitamin B6 is present in substantial content of 28% DV, with no other micronutrients in appreciable amounts (table).
Serving styles
- Pickled banana peppers are commonly sold sliced and used to garnish pizzas, sandwiches and Greek salads.[6]
- Pickled and stuffed banana peppers are common inclusions on Antipasto bars filled with prosciutto and/or cheese.
- Stuffed banana peppers are served warm with a variety of Italian sausage and cheeses.
- Chopped or diced banana peppers are used in many relishes and salsas to add sweetness with other peppers providing heat.
- Banana peppers may be jellied along with other hot green peppers such as jalapeños.
See also
References
- ^ Andrews, Jean (2000). The peppers cookbook : 200 recipes from the pepper lady's kitchen. University of North Texas Press. p. 11. ISBN 1574411934. OCLC 57594932.
- ^ Thompson, Kat (2019-05-13). "13 Peppers You Need to Know". Thrillist. Retrieved 2019-06-02.
- ^ a b Jean Andrews (1995). Peppers: The Domesticated Capsicums, New Edition. University of Texas Press. p. 97. ISBN 978-0-292-70467-1. Retrieved 31 August 2012.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- ^ Creasy, Rosalind (2000). The edible pepper garden. Periplus. p. 51. ISBN 9625932968. OCLC 473935012.
