chili-peppersfood-identificationgreek-cuisine
The chillies pictured below are fairly common in Greece (particularly the north of the country). They are known as "kafteres" (καυτερές) which roughly translates as "spicy".
I'd like to have a steady supply of them, however I don't know what they are called outside of Greece. What is the name of this variety, and would it be feasible to grow them in the UK?
The primary flavors of Greek meats are lemon, oregano, and olive oil. Typically either (or both) thyme and mint are present as well. I'd start with the following base for a marinade:
I'd also suggest adding some garlic and onion to this. Maybe 1/2 an onion and 4 cloves of garlic. Adding a 1/4 to 1/2 cup of red wine could add some depth as well (I'm assuming lamb or steak, use white for pork or chicken).
A good soak in this overnight, perhaps with some tweaks, should equate to Greek kebabs.
Other herbs & spices common in Greek cuisine include: marjoram, paprika (sweet & hot), and pepper. You can also find, in small quantities: cinnamon, nutmeg, cumin, anise, coriander, fennel, and allspice.
The Wikipedia article on Capsicum reads, citing a FAQ on a page of the ollege of Agriculture and Home Economics of the New Mexico State University:
Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. Contrary to popular belief, the seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds.
Cisneros-Pineda et al. measured via gas chromatography the content of capsaicin and dihydrocapsaicin in the pericarp, placenta, and seeds of seven cultivars of chili peppers and the results confirm this:
For dihydrocapsaicin, the difference is not so large, but the placenta still has a higher concentration.
In terms of concentration considering fresh mass the difference won't be as dramatic because while the seeds lose around half their mass by drying, the placenta will lose 90%.
Best Answer
It's a Frigitello pepper, although in the states they're called pepperoncini. You can grow any spicy chili pepper in the UK provided you have a greenhouse or maybe a conservatory, otherwise don't bother, it just isn't hot enough.
You can find these types of peppers in any turkish and many asian supermarkets, so no need to grow them.