Choosing Peppers

Choose peppers that have deep, vivid colours, taut skin and are free from soft spots and blemishes. Stems should be green and fresh, not shriveled. The best peppers are heavy for their size and firm enough to gently yield to slight pressure. Avoid peppers that have signs of decay on the skin or water-soaked areas.

The shape of the pepper does not affect flavour, although it may result in waste and not be suitable for some recipes that require integral structure.