Banana Peppers

Banana peppers are a type of chili pepper. They get their name from their long, curved shape and yellow color, which resemble a banana.

They are mild to moderately spicy, depending on the specific variety, and are part of the Capsicum annuum species, the same family that includes bell peppers and jalapenos.

The spiciness of a pepper is measured in Scoville Heat Units (SHU), and banana peppers typically range from 0 to 500 SHU, making them much milder than many other chili peppers. Banana peppers start off green and turn yellow as they mature. They can also turn orange or red if left on the plant to ripen fully. These have a tangy, slightly sweet taste with a mild heat, making them a useable in many dishes. They have a crisp, juicy texture, a good pepper for pickling.

Banana peppers are commonly used in salads, sandwiches, pizzas, and stuffed with various fillings like cheese and meats. They are also popularly pickled and used as a garnish or condiment. Their mild flavor allows them to complement a wide range of dishes without overpowering other ingredients.

Like most peppers, banana peppers are low in calories and contain vitamins A, C, and B6, among other nutrients. They are also a good source of dietary fiber. Banana peppers are relatively easy to grow in warm climates and can be cultivated in gardens or containers. They prefer full sun and well-draining soil.

The peppers are typically ready to pick 65 to 70 days after planting. There are several varieties of banana peppers, including sweet and hot types. Sweet banana peppers are more commonly found in grocery stores and are used in salads and sandwiches, while hot banana peppers have a bit more heat and are often used in salsas and dishes that call for a spicy element.

Banana peppers are mild, slightly sweet chili peppers that are great for adding a bit of zest to a variety of dishes without making them too spicy. They're enjoyed fresh, pickled, or cooked, and can easily be grown at home if you've got a sunny spot.