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Red Peppers of Florina

Red sweet peppers of Florina are the most known peppers in Greece, cultivated in Northern Greece, Macedonia and specifically in the wide area of Florina in which they were named after. These peppers have a deep rich red color, cow horn shaped, thick and delicious in taste. Initially the pepper has a green color, ripening into red, after the 15th of August. The seed was brought to Western Macedonia from Christopher Columbus during the 16th Century, and cultivated from the locals with great success, as it adapted with the Macedonian climate and soil. The deep red colored sweet pepper of Florina belongs to the capsicum genus of the nightshade family Solanaceae. There are various forms of the capsicum genus which vary in taste, size, shape and color, as the 'Grossum' group (sweet peppers) and the ‘Longum’ group (chilli peppers). The word Capsicum, originated from the Greek word "Kapso", meaning "to bite" or in Latin "Capsa", meaning "box". Florina's red peppers were awarded the recognition of the 'Protected Designation of Origin' in 1994 from the 'World Trade Organization' (WTO), which is the United Nations agency, and the only international organization globally, responsible for implementing trade rules among nations. Every year during the last days of August, in a small local village in Aetos, Florina a feast of peppers is held, including celebrations with music bands and cooked recipes, based on peppers which are offered to all the guests.

Cultivation

The plant has a height of around 0,50 to 0,75 cm, producing large red sweet peppers by 0,12 to 0,15 cm length and 0,04 to 0,05 cm width. High productivity and adaptation of the plant can be achieved in efficient draining soils, full sunny locations and low winds for the protection of its branch and root sensitivity. The most convenient temperatures for its growth are between 20° to 26° Celsius during the mid day and 14° to 16° Celsius during the night. Their harvest takes up to 18 weeks, ripening to maturity after the 15th of August. A good quality, red pepper of Florina should be bright in color, thick, firm and sweet flavored. Its consumption should be avoided with the appearance of dullness, cracks or deterioration, which are factors of the vegetables reduction in quality.

Diseases

In some circumstance the plant can be infected by some harsh viruses, and for its protection the implementation of measures in some cases, insecticides or chemicals may be needed. A yellow colored appearance on the plants leaves, is an indication of the Tobacco Mosaic Virus, causing discoloration to the fruit and an interference of the plants natural growth. Therefore smoking should always be avoided in cultivated areas. Wilt diseases can be indicated by leaves curling upwards, or when yellowing is identified, caused by fungi Verticillium and fusarium in the soil, affecting negatively the root and the stem of the plant. Areas with poor water management or soils lacking in the draining process, most likely lead to Phytophthora root rot.

Cooking and Recipes

Red peppers of Florina are usually roasted and stuffed with different combinations of foods, as rice, meat, shrimps and feta cheese. These sweet peppers are used in sauces, salads, pasta, meat recipes or mushed, creating a pate with a traditional delicious recipe. They can also be dried, canned, frozen and pickled, usually garnishing Greek salads. They improve the color and flavor of any dish, including gourmet dish recipes. They can easily be roasted, sliced and served as an appetizer, simply by adding superb Greek olive oil, garlic and a small dose of Aegean sea salt. One of the most known traditional recipes in Greece with stuffed peppers is Gemista.

Nutrition

Red sweet peppers are rich in vitamin C, A, K, E, B6 and contain phytochemical antioxidants, higher than any other vegetable. They contain a carotene named lycopene which provides the human body with a shield against Cardiovascular disease and cancer. According to the National Institute of Health sweet peppers can reduce inflammation, with a sub-sequence they include called capsiate. Capsiate which is derived from sweet peppers, protects against UVB rays, which are harsh to the skin, and can cause severe damage, leading in various situations to skin cancer.

Preservation

Peppers can be preserved for two to three weeks before cutting at 7° Celsius (45° Fahrenheit) to 13° Celsius (55° Fahrenheit) or sustained at 0° to 5° Celsius (32° to 41° Fahrenheit) when cut, with a one week extension by packaging in retentive films. Colored peppers are less sensitive than green peppers in freezing conditions.

Related Information

• Bell peppers
• Black peppers
• Capsicum cultivars
• Chili peppers
• Pepperoncini

Capsicum Species

A Plant list of the Capsicum genus in the Solanaceae family.

• Capsicum annuum L.
• Capsicum annuum var. glabriusculum (Dunal) Heiser & Pickersgill
• Capsicum baccatum L.
• Capsicum baccatum var. pendulum (Willd.) Eshbaugh
• Capsicum baccatum var. praetermissum (Heiser & P.G.Sm.) Hunz.
• Capsicum buforum Hunz.
• Capsicum caballeroi M.Nee
• Capsicum campylopodium Sendtn.
• Capsicum cardenasii Heiser & P.G.Sm.
• Capsicum ceratocalyx M.Nee
• Capsicum chacoense Hunz.
• Capsicum chinense Jacq.
• Capsicum coccineum (Rusby) Hunz.
• Capsicum cornutum (Hiern) Hunz.
• Capsicum dimorphum (Miers) Kuntze
• Capsicum dusenii Bitter
• Capsicum eximium Hunz.
• Capsicum flexuosum Sendtn.
• Capsicum friburgense Bianch. & Barboza
• Capsicum galapagoense Hunz.
• Capsicum geminifolium (Dammer) Hunz.
• Capsicum havanense Kunth
• Capsicum hookerianum (Miers) Kuntze
• Capsicum hookerianum (Miers) Kuntze
• Capsicum hunzikerianum Barboza & Bianch.
• Capsicum lanceolatum (Greenm.) C.V.Morton & Standl.
• Capsicum leptopodum (Dunal) Kuntze
• Capsicum lycianthoides Bitter
• Capsicum lycianthoides Bitter
• Capsicum minutiflorum (Rusby) Hunz.
• Capsicum mirabile Sendtn.
• Capsicum mositicum Toledo ex Handro
• Capsicum parvifolium Sendtn.
• Capsicum pereirae Barboza & Bianch.
• Capsicum pubescens Ruiz & Pav.
• Capsicum ramosissimum Witasek
• Capsicum recurvatum Witasek
• Capsicum rhomboideum (Dunal) Kuntze
• Capsicum schottianum Sendtn.
• Capsicum scolnikianum Hunz.
• Capsicum sinense Jacq.
• Capsicum spina-alba (Dunal) Kuntze
• Capsicum stramoniifolium (Kunth) Standl.
• Capsicum tovarii Eshbaugh, P.G.Sm. & Nickrent
• Capsicum villosum Sendtn.