Sweetest for saute? Is there a scale for sweetness?
I have been studying the peppers of the world and so many look identical.
Everybody is familiar with the Scoville scale for heat, but I have never seen any kid of listing of the world's sweetest or the best of the best for frying and sautéing.
I despise bitterness or thick skins.
Seems the Europeans do more in terms of using peppers in ways to preserve the pepper flavor whether alone, or in combination with just a few other vegetables like eggplant and tomato, not just stuffing.
I wonder how many are the same, but just different names in different countries?
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