Resembling smaller versions of regular bell peppers the vibrant red, green and yellow tinkerbell peppers have a much milder flavour than other capsicums. This is due to a recessive gene in the fruit which prevents the production of capsaicin which is the compound which generates the heat in peppers. A trait they share with the larger bell pepper.
In season from mid spring to late autumn the tinkerbell pepper benefits from very light cooking with the different colours mixed to create a vibrant appearance on the plate as a key ingredient in salads or served seasoned with parsley and coriander as an accompaniment to meat dishes.
|Group||Salad / Capsicum|