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Old 23 January 2010, 02:39 AM
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Chef How many bumps on your peppers?

Comment: I heard that peppers with 3 bumps on the bottom are sweeter and
better for eating and that peppers with 4 bumps on the bottom are firmer
and better for cooking. Is this true?
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Old 23 January 2010, 11:30 AM
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I used to pack bell peppers on a professional basis (er... well I worked in a packhouse during a couple of university vacations) and we certainly didn't have to sort them according to the number of bumps. We threw out any with rotten patches, put the misshapen ones and multicolour ones into a seconds tray and the rest were sorted by size.

If there was any real difference, I'd have thought some supermarkets would want them sorted into separate categories for "cooking" and "salads", but bell peppers come in all sorts of shapes and the flesh seems identical to me.
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Old 09 February 2010, 07:05 PM
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Different varieties of peppers can have different shapes, flavor, and degree of sweetness.

It's possible that there was a person who found a specific variety of pepper that's particularly sweet and that tended to be three-lobed, and another that tended to be four-lobed and was particularly firm, and that the person then generalized that the firmness and sweetness had something to do with the number of lobes; but there's no actual connection that I'm aware of. I've certainly had some very sweet four-lobed peppers.
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