Adding Colors to the Dining Table with Organic Capsicums

Capsicums, originally from the Solanaceae family in Central and South America, initially arrived in Taiwan during the Dutch colonial period but gained widespread popularity post-liberation. Initially, green peppers, locally referred to as "Bell Peppers," were the favored choice due to their robust raw flavor with predominant cultivated varieties covering "Sweet Peppers" and "California Wonder." However, the introduction of colorful sweet peppers from the Netherlands in 1991 revolutionized the Taiwanese culinary landscape, offering a spectrum of red, yellow, purple, white, and brown fruits with milder flavors and thicker flesh, perfect for salads and adored by consumers.

Capsicums, especially green peppers, thrive in warm, dry climates, requiring well-drained, well-ventilated, and sunny locations with sandy soil. The primary cultivation regions in Taiwan include Xinyi Township, Ren"ai Township in Nantou County, as well as Chiayi County and Yunlin County. Cultivation practices in these areas vary due to local climatic conditions. Farmers employ techniques such as greenhouses, raised bed cultivation, and net houses, each demanding meticulous care to ensure the production of exquisite and crispy capsicums destined for our dining tables.

TOrganic capsicum cultivation adheres to the philosophy of minimalism, leveraging the assistance of nature to achieve bountiful harvests. An example of this natural cooperation is the Warbling White-Eyes bird, which serves as a natural pest controller who contributes greatly to the maintenance of ecological diversity. Pruning is a crucial practice, with green peppers typically having two main branches at the top, which subsequently bifurcate into four or more branches. Farmers typically retain the main stem and approximately four to five side branches while periodically removing other side branches and old leaves.his promotes root growth and the development of nutrient-rich fruits. Organic capsicum farmers also create their own organic materials, using sulfur and lime to combat common diseases like powdery mildew, downy mildew, and anthracnose. Weed control methods among small-scale farmers are diverse, with some laboriously removing weeds by hand, while others opt for straw mulch to cover the soil.

Capsicums are renowned for their rich content of vitamin C and carotenoids, which not only enhance the nutritional value of our meals but also add vibrant color to our dining tables. When selecting capsicums, consumers should look for specific characteristics such as a pronounced shoulder, firm flesh, a generally triangular shape, shiny skin, and a fresh stem. Capsicums do not require refrigeration and can be stored in a cool, dark place after purchase, wrapped in newspaper for extended freshness.

Understanding the seasonal variations of capsicums and how to prepare them can enhance their culinary appeal. Capsicums in their prime season, featuring tender flesh and a thick, sweet texture, are ideal for vertical slicing along the fibers and quick stir-frying at high heat to emphasize their crispiness. Even the seeds at this stage are tender and can be included in cooking to enhance flavor.

Towards the end of the season, when capsicums become firmer, they can be sliced horizontally into rounds, with the hardened seeds removed. A recommended cooking method involves a combination of stir-frying followed by steaming, which restores moisture to the capsicums, gradually softening their texture and unlocking their inherent sweetness. This culinary approach brings out the full flavor potential of capsicums.

(Reference for seasonal cooking: "The Vegetable Classroom" by Satoru Uchida)