SSèveTHE NOTEBOOKAll entries↗
Mild · Fresh · ENTRY 01

Bell pepper

Sweet and vegetal, sometimes slightly bitter when green. 0 SHU.

Origin
Americas; cultivated worldwide
Texture
Crunchy, then meltingly tender
Heat
🌶️ · 0 SHU
CHILLI PROFILE

Flavour before heat

Sweet and vegetal, sometimes slightly bitter when green.

Heat
Mild
Scale
0 SHU
Form
Fresh
01
BEFORE YOU START

Prepare and measure it carefully

Remove stalk, membranes and seeds; peel after grilling if a smooth texture is needed.

IN PRACTICE, STEP BY STEP
  1. Start with a very small amount. Heat varies from fruit to fruit, even within the same variety.
  2. Remove the stalk. To reduce heat, remove mainly the internal white membranes; removing seeds alone changes heat less than people think.
  3. Wash knife, board and hands after cutting, without touching eyes or face. Taste the preparation, wait a few seconds, then gradually increase the amount.
TERMS TO KNOW
Stalk
small stem connecting the chilli to its plant; remove before cooking.
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
02
IN THE KITCHEN

How to bring out its aromas

Raw, grilled, roasted, stuffed or simmered; red peppers caramelise better than green ones.

SÈVE MINI-RECIPE · STEP BY STEP

Roasted peppers with Feta

Total time · 30 min2 people

BEFORE YOU START

Prepare all ingredients before handling chilli. Start sparingly: you can always add more.

RECIPE GUIDANCE20 minutes5 minutes220 °C
INGREDIENTS
  • 2 red peppers
  • 100 g Feta
  • 1 garlic clove
  • basil
  • olive oil
  1. 1

    Cut peppers into wide strips and roast for 20 minutes at 220 °C.

  2. 2

    Add chopped garlic and crumbled Feta, then bake for another 5 minutes.

  3. 3

    Finish with basil and olive oil and serve with bread.

HOW TO TELL WHEN IT IS READY

Start checking a few minutes before the end: edges should brown and a knife tip should meet the texture described in the recipe.

TERMS EXPLAINED
Stalk
small stem connecting the chilli to its plant; remove before cooking.
Membranes
white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
SHU / Scoville
unit estimating chilli heat: the higher the number, the hotter the chilli.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Capsaicin
molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
03 · GOOD PAIRINGS

What to pair it with

tomatoaubergineFetabasilchicken
04 · SIMPLE IDEAS

Where to use it

ratatouillestuffed peppersaladromesco