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Home > Archive > Gardening in England > October 2006 > Blacj Hungarian Peppers
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Blacj Hungarian Peppers
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| Steve Newport 2006-09-02, 5:25 pm |
| Hi guys,
I have asked this question on one of the recipe groups but don't seem
to be getting a response.
I have grown hungarian black peppers this year but don't really know
how to use/cook them. Any ideas?
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| Bob Hobden 2006-09-02, 8:25 pm |
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"Steve Newport" wrote
> I have asked this question on one of the recipe groups but don't seem
> to be getting a response.
>
> I have grown hungarian black peppers this year but don't really know
> how to use/cook them. Any ideas?
They are, or should be, mildly hot so use them as any other mildly hot
chilli.
--
Regards
Bob H
17mls W. of London.UK
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| In message <yfCdnUnrj4jCk2fZRVnygA@bt.com>, Bob Hobden
<BobH@invalid.com> writes
>
>"Steve Newport" wrote
>
>They are, or should be, mildly hot so use them as any other mildly hot
>chilli.
>
I thought they are like (mildly hot, as you say) red or green peppers,
and can be used as such (and turn green when you cook them)?
--
Klara, Gatwick basin
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| In message <2n0pj21jmo4ih4o940nirnvu6iuqgvra7d@4ax.com>, Steve Newport
<steven@newport47.fsnet.co.uk> writes
>On Sun, 22 Oct 2006 08:40:01 +0100, Klara <klara.king@nospams.co.uk>
>wrote:
>
>
>
>Certainly do seem to be mild but they stay black. I think that it
>gives a chance to use their colour, more than anything, as a theme in
>the cooking.
What are they like, tastewise? I love peppers and am always looking for
ones with lots of taste but without the bitter aftertaste.
And certainly not bland, like the supermarket ones.
Or are they more use just as colour?
--
Klara, Gatwick basin
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| Steve Newport 2006-10-31, 1:25 pm |
| On Tue, 24 Oct 2006 11:14:49 +0100, Klara <klara.king@nospams.co.uk>
wrote:
>In message <2n0pj21jmo4ih4o940nirnvu6iuqgvra7d@4ax.com>, Steve Newport
><steven@newport47.fsnet.co.uk> writes
..[color=darkred]
>
>What are they like, tastewise? I love peppers and am always looking for
>ones with lots of taste but without the bitter aftertaste.
>And certainly not bland, like the supermarket ones.
>Or are they more use just as colour?
Can't say there is much difference. However, there is a distinct taste
(aside from the heat). I wonder if it could be good to try these with
a white or smoked fish? Something where the taste of the pepper
outside its heat will have a significant effect, as well as its
colour?
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