enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. List of Capsicum cultivars - Wikipedia

   en.wikipedia.org/wiki/List_of_Capsicum_cultivars

   Italian name for crispy pepper, a dry and sweet variety of capsicum annuum typical of the Basilicata region. Pequin: Small Hot Mexico 100,000–140,000 SHU: Also spelled piquín: Piment d'Espelette [18] Pimiento Basque Country (French part) 1,500 - 2,500 SHU: Fresh fruits, plants and seeds are known as "Gorria", dried fruits are called "Piment ...

3. Hungarian wax pepper - Wikipedia

   en.wikipedia.org/wiki/Hungarian_wax_pepper

   Szentesi paprika is a mild pepper, and has PGI status. [9] It is named after the town Szentes.; TV paprika; TV stands for "tölteni való", meaning to-be-stuffed. A top value mild variant eaten raw, used for various dishes, or, as its name suggests, can be used for stuffed paprika, filled with meatball and served with tomato sauce, the taste being similar to lecsó.

4. 24 Types of Peppers Every Cook Should Know (Plus What ... - AOL

   www.aol.com/lifestyle/24-types-peppers-every...

   bhofack2/Getty Images. Also called: yellow wax pepper Characteristics of banana peppers: These medium-size peppers are tangy and mild with a bright yellow color (hence the name).They get sweeter ...

5. List of vegetables - Wikipedia

   en.wikipedia.org/wiki/List_of_vegetables

   Bell pepper: Capsicum annuum 'Bell' Big Jim pepper: Capsicum annuum New Mexico Group: Cayenne pepper: Capsicum annuum 'Cayenne' Friggitello: Capsicum annuum 'Friggitello' Habanero: Capsicum chinense 'Habanero' Hungarian wax pepper: Capsicum annuum 'Hungarian' Jalapeño: Capsicum annuum 'Jalapeño' New Mexico chile: Capsicum annuum New Mexico ...

6. 24 Types of Peppers Every Cook Should Know (Plus What ... - AOL

   www.aol.com/24-types-peppers-every-cook...

   For premium support please call: 800-290-4726 more ways to reach us

7. Beaver Dam pepper - Wikipedia

   en.wikipedia.org/wiki/Beaver_Dam_pepper

   The Beaver Dam pepper is a Capsicum annuum cultivar derived from seeds brought to Beaver Dam, Wisconsin, by Hungarian immigrant Joe Hussli in 1912. [2] It is listed in the Slow Food Foundation 's "Ark of Taste", [ 3 ] and is the subject of an annual festival held in Beaver Dam each September.