ts red pepper; up to 1 salt
Red peppers are rich in vitamin C (nearly twice that of green peppers), vitamin A, and antioxidants including lycopene and quercetin. They are low in calories and provide dietary fiber, particularly in the skin and seed cavity.
About
Tsarevna red pepper (commonly referred to as ts red pepper or simply red pepper) is a cultivar of Capsicum annuum, the domesticated pepper species native to Mesoamerica and cultivated worldwide. These peppers are characterized by their bright red coloration, achieved only after full maturation on the plant, and their sweet to moderately spicy flavor profile. Red peppers develop from green immature fruit and require longer growing periods than their green counterparts. They are thicker-walled than green peppers and contain higher concentrations of natural sugars, contributing to their sweeter taste and greater versatility in both raw and cooked applications.
Culinary Uses
Red peppers are among the most versatile ingredients in global cuisine, used fresh in salads, slaws, and crudités, or cooked in stir-fries, braises, and roasted preparations. They feature prominently in Mediterranean, Asian, and Latin American cooking—appearing in Spanish romesco sauce, Italian peperonata, Hungarian paprikash, and Asian stir-fry dishes. When roasted and peeled, their flesh becomes silky and intensely flavorful. They can also be dried and ground into paprika powder, a foundational spice in Central European and Middle Eastern cooking. Red peppers pair well with garlic, onions, olive oil, and tomatoes, and their sweetness complements both savory proteins and acidic vinegar-based dressings.