Red Pepper

[Mama Mangia]

Pepperoncini are a Tuscan pepper called sweet Italian peppers and also known as golden Greek peppers. The peppers grown in Tuscany are not as sweet as the ones grown in Greece. They are picked when they are 2 to 3 inches long - grown longer and they turn red as they mature. The ones you buy in the jar for salads are usually the Greek ones - mild but with a little heat to them.

[mtmomj]

I prefer to use ground while I am actually cooking - but if I put something on my dinner afterwards, it is always the crushed.

[Mama Mangia]

They are known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers. The Italian varieties, grown in the Tuscany region of Italy, tend to be more bitter than their Greek counterparts. The more popular Greek varieties are sweeter and commonly found in pizzerias tossed in salads for a crunchy, salty taste. They have a bushy plant that grows to 30 inches tall and producing sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches long, these bright red, wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.

[lcsamano]

I love peppercinis especially with pizza or salad. As for the ground red pepper this is probably the best way to use red pepper instead of the crushed. The only time I use the crushed red pepper is when I use it as a garnish.