It’s easy to confuse one pepper for another pepper, especially when it comes to hot ones! Most commonly mistaken for one another are the pepperoncini and the banana peppers. While they may look similar, and even have the same flavors, there are a few things that set them apart.
Both peppers have yellow-green waxy skin, and can both be commonly found in the grocery store in pickled form, and fresh.
They also both boast a mild-tangy flavor and can pack some heat. Confused yet? Although they both belong to the same pepper family, if you look at them both closely and taste them, you may be able to note a few differences.
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Difference Between Pepperoncini and Banana Pepper
Both the pepperoncini and the banana pepper originated in the Americas, and are more commonly sold pickled. If this is the case, then telling the difference between them can become even more difficult.
Furthermore, in Italy pepperoncini are hot chili peppers, while the rest of the world, it refers to the friggitello, or Sweet Italian pepper.
Origin
It is said that the peperoncino came into Italy with Christopher Columbus in the early 16th century. At first, it was considered to be a decorative plant prior to landing its role in Italian cuisine. Banana peppers originated in South America and eventually spread around the world.
Scoville Rating
Scoville will provide you with a measurement of a pepper’s heat level and pungency. For example, a jalapeno clocks in at 2500 to 800 SHU – to break that down further, anything below 500 is mild. This is where both pepperoncini and banana peppers fall.
The scoville rating for pepperoncini peppers is at around 100-500 Scoville Heat Units , whereas banana peppers have a rating of 0-500 SHU. This means that banana peppers are milder than pepperoncini peppers.
Appearance
You’ll note that both peppers are roughly the same color and size. With the biggest difference in the skin and shape.
- Shape: Pepperoncinis are short and wide with round bottoms. Banana peppers are much longer, coming in at about 6 inches and have pointy ends.
- Skin: Pepperoncini has thin, wrinkly skin with some folds, and banana peppers have thick skin that’s smooth.
Flavor
The good news is that these two peppers are interchangeable. While both are sweet, pepperoncini is less sweet and have bitter notes.
When it comes to stuffing peppers, banana peppers are more suitable due to their thicker walls, while pepperoncini is better for chopping and eating raw.
For cooking, each pepper can be used to substitute one another when in pickled form. You will notice that they both have a tangy flavor and a bit of a crunch, making them perfect on charcuterie boards, pizzas, and tacos.
Color
Yes, it’s true, both of these peppers progress in color as they mature from green to yellow, and from yellow to orange, then from orange to red, while being harvested at different stages.
Most often harvesting of banana peppers is when they’re bright yellow because the green period before provides a sweetness to their overall taste mixed with some heat.
As they mature, their sweetness enhances and their heat dwindles. Plus, the yellow also goes hand in hand with the banana pepper’s name.
For pepperoncini peppers, you will commonly find them sold in their green or greenish-yellow state. They are their spiciest when they’re green, which can be more appealing to consumers. If you find red pepperoncini peppers, then that simply means they’re a touch sweeter from staying on the vine longer.
Plant
There is hardly any difference when it comes to these peppers plants. Both have stems with the same thickness, both produce white flowers and even their leaves are the same shape.
The only way to tell the two plants apart is that the pepperoncini can grow up to 30 inches, while the banana pepper plant grows between 12 and 24 inches.
Varietals
Both the pepperoncini and banana pepper are available in two forms, it’s the category that is different.
Pepperoncini peppers are categorized as Grecian or Italian, while banana peppers are simply hot or sweet. What does this mean? The pepperoncini pepper is more likely to change with the climate.
Nutrition
The good news? Both of these peppers are loaded with vitamins C, B6 and A as well as calcium and iron. Plus, they also contain antioxidants and capsaicin, which is said to lower blood pressure, boost metabolism, and help relieve pain. But, if it’s magnesium you’re after, then you will only find that in banana peppers.
Make note that if you pickle them, the nutritional benefits decline and the sodium levels rise.
Mississippi Roast with Pepperoncini Peppers Recipe
Ingredients
- 3-4 pound chuck roast
- 3/4 packet au jus mix 3/4 oz
- 1 packet ranch mix 1 oz
- 1/4 cup unsalted butter
- 10 pepperoncini peppers
- optional vegetables such as potatoes and carrots
Instructions
- Place the roast into a 6-quart slow cooker.
- Add the au jus mix, ranch mix, butter and peppers around the roast. (If you cook the roast with other vegetables, you need to add them first and then place the beef on top).
- Cover the slow cooker. Cook on low setting for 8 hours, or high for 4-5 hours, or until the meat is tender and falling apart.
- Garnish with optional minced parsley and drizzle with gravy.
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