Gypsy Pepper

'Gypsy Pepper'

Gypsy pepper is a sweet, essentially heat-free hybrid chili pepper developed in the United States as an early-ripening frying pepper; it is a distinct variety and not another name for the medium-heat Hungarian wax pepper, despite the two sometimes being confused. Gypsy peppers are named for their vibrant, multi-colored appearance, which can range from pale yellow to orange and red as they ripen.

Gypsy peppers typically grow to about 4 inches in length and have a tapered, elongated shape reminiscent of a jalapeño, with thin, crisp flesh. Their flavor is sweet and almost floral, which makes them well-suited for a variety of culinary applications. Unlike the fiery habanero or the medium-heat Hungarian wax pepper, gypsy peppers register 0 Scoville heat units - they carry no heat at all.

Because they are sweet rather than spicy, gypsy peppers are used much like other sweet frying and bell peppers: eaten raw in salads and dips, pan-fried, roasted and peeled for sauces, or stuffed with rice, meat, or cheese fillings and baked or grilled. Their thin skin also makes them a good candidate for pickling.

Gypsy peppers are grown mainly in home gardens and by small farms in the United States rather than being tied to a particular regional cuisine. They are increasingly available at farmers' markets and specialty grocery stores as a mild, versatile alternative to bell peppers for frying and stuffing.