Sunlit sweetness ~ Yes, this really is the sweet red crunchy vegetable you find in your garden or in the produce aisle ~ now dried and intensified to be used as a concentrated and powerful spice. With this level of concentration, there’s a whole new side to this beloved ingredient.
All peppers are part of the Capsicum family and have some spiciness ranging from “that’s a pepper?” to “call the fire department because my face is on fire!” Bell peppers are at the extreme low end of the scale ~ most people can’t taste any spiciness but do note the sweetness and cooling character.
On the grill, this is an essential spice for meat rubs, in sausages, and in stuffings. Sprinkle straight onto roasted veggies and especially potatoes.
We find this ingredient interesting because it brings unique texture opportunities to your cooking. In soups and stews and sauces, it’s best when you add it a few moments before your dish is served. That way it doesn’t completely rehydrate ~ but releases the sweetness while absorbing some of the surrounding juices.
In our family kitchen, it’s often added to salad dressings, hummus and aioli ~ with maple syrup, garlic, black pepper and olive oil. It’s a great way to thicken things up while adding interesting textures. It’s a great un-traditional addition to ragu style tomato sauces.
Try this cool ingredient when a dish needs thickening, or a bit of sunny character, without adding any spiciness.
