Question: Good morning, I’d like to know if these peppers in my garden (pictured above) are edible or ornamental. Thank you – Rogério
Answer: Dear Rogério, the peppers in the photo belong to the ‘Stromboli’ cultivar. This cultivar was developed to be an ornamental plant. It is dwarf, compact, and its pepper plants bloom and produce many peppers at once. Moreover, they are prominently displayed at the center of the plant. Despite all its ornamental qualities, this cultivar is 100% edible. It’s actually quite spicy, with a pungency level between 15,000 to 30,000 Scoville Heat Units (SHU) – considered as level 6. However, one should be cautious not to consume these peppers for at least 15 days after purchase, as they might have chemical pesticides harmful to health due to their ornamental nature.
P.S.: All ornamental (or non-ornamental) pepper plants produce edible peppers.
When it comes to measuring the heat of peppers, the Scoville Scale is the standard. It rates the spiciness of peppers based on the concentration of capsaicin, the compound responsible for the fiery sensation. Peppers range from mild to extremely hot, with the bell pepper at the lower end with 0 SHU and the Carolina Reaper at the top with over 2 million SHU. Notable varieties include the Jalapeño (2,500 to 8,000 SHU), the Cayenne (30,000 to 50,000 SHU), and the Habanero (100,000 to 350,000 SHU), each offering a unique level of heat and flavor.
The ‘Stromboli’ peppers fall into the moderate heat category, making them suitable for adding a kick to various dishes. If you’re seeking milder options, consider the Poblano pepper (1,000 to 2,000 SHU) or the Anaheim pepper (500 to 2,500 SHU). On the other hand, if you’re a heat enthusiast, explore the Ghost Pepper (800,000 to 1,041,427 SHU) or the Trinidad Moruga Scorpion (1,200,000 to 2,009,231 SHU). Always handle hot peppers with care and consider your tolerance for spiciness when incorporating them into your culinary adventures.
