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Flamingo peppers are a large, sweet pepper variety, averaging 8 to 15 centimeters in length, and bear a conical to elongated, tapered shape, ending in a distinct small point on the non-stem end, known as the “nose.” The pepper’s skin is smooth, waxy, and taut, showcasing light ribbing and prominent creases to define the lobes of the pepper. Flamingo peppers also transition from pale green, ivory, orange-red, to bright red when ripe, varying in saturation depending on the growing conditions. Underneath the surface, the flesh is dense, approximately 4 to 5 millimeters thick, and is crisp, aqueous, and fleshy. There is also a central, hollow cavity comprised of 3 to 4 chambers filled with many round, flat, and ivory seeds. Flamingo peppers have a refreshing crisp and sweet consistency when raw, deepening into mellow, earthy, and sweet tones when cooked.
Seasons/Availability
Flamingo peppers are available year-round, with a peak season in the summer through fall.
Current Facts
Flamingo peppers, botanically classified as Capsicum annuum, are a sweet hybrid variety belonging to the Solanaceae or nightshade family. The large, tapered peppers are an early-season cultivar, ripening in approximately 60 to 65 days, and the peppers are considered a rare variety, primarily grown in home gardens. Flamingo peppers are similar to gypsy bell peppers as they can be utilized in culinary applications throughout multiple maturity stages. The peppers are favored by home gardeners and chefs for their productive nature, bright coloring, resistance to disease and temperature changes, and ability to be transported without damage.
Nutritional Value
Flamingo peppers are a good source of vitamins A and C to boost collagen production, reduce inflammation, and strengthen the immune system. The peppers also provide vitamin K to promote faster wound healing, vitamin E to protect the cells against damage inflicted by free radicals, and contain other amounts of potassium, vitamin B6, and manganese.
Applications
Flamingo peppers have a sweet, crunchy, and aqueous nature well suited for both raw and cooked applications, including roasting, baking, stir-frying, and grilling. The peppers can be chopped and tossed into salads, mixed into slaws, sliced and served on appetizer platters with dips, or cut and incorporated into salsa. Flamingo peppers can also be layered into sandwiches, minced into dips, grilled for a smoky sweetness, or diced into stir-fries. The bright red peppers provide color and texture to soups and curries, or they can be cooked into casseroles, mixed into pasta, or pickled for extended use as a tangy topping and condiment. Flamingo peppers pair well with herbs such as basil, bay leaves, oregano, fenugreek, and coriander, aromatics such as garlic, onions, shallots, and ginger, tomatoes, potatoes, and meats including poultry, pork, and beef. The peppers will keep 1 to 2 weeks when stored unwashed, wrapped in damp paper towels, and sealed in a container in the refrigerator. Flamingo peppers can also be sliced and frozen for longer storage life.
Ethnic/Cultural Info
Flamingo peppers are a favorite sweet pepper variety in Russia. The large, fleshy peppers grow well in the colder northern climates, including Siberia, and are traditionally cultivated in home gardens and family dachas, which are seasonal homes with gardens. Many different kinds of fruits and vegetables are grown in the gardens, and each dacha is customized to the culinary preferences of the family. Sweet peppers are a common crop in Russian gardens, and some dachas even have their own greenhouse to cultivate peppers, such as the Flamingo year-round. The sturdy walls of the pepper are excellent for stuffing and are filled with meat, rice, and chopped vegetables and cooked in the oven. Stuffed peppers are a filling, everyday family meal in Russia, and growing peppers in the garden also reduces monthly expenses. In addition to stuffed peppers, Flamingo peppers are cooked into borscht, an ancient soup utilizing foraged and available ingredients from the garden. There are many different recipes for borscht, unique to families, country, and region, and Flamingo peppers are incorporated as a sweet twist on the standard red bell pepper to contribute texture, color, and flavor.
Geography/History
Flamingo peppers were developed in France by Klauset, a seed company that has been in existence for over 200 years. The sweet peppers were believed by experts to have been created from the cuboid red bell pepper and were selected for their productive nature, disease resistance, and ability to be grown in cold climates. Flamingo peppers were eventually introduced across Europe and Central Asia and were officially registered as a recognized cultivar in Russia in 2006. Today Flamingo peppers are a specialty sweet pepper primarily grown in home gardens. When in season, the large peppers are also sold through select growers at local farmer's markets in North America, Europe, and Asia. The Flamingo peppers in the photograph above were purchased from a local market in Almaty, Kazakhstan, and were imported from Uzbekistan.
Kazakhfilm weekend food fair
Vishnevaya 32, Almaty, Kazakhstan
Flamingo peppers are distinguished by their conical, tapered shape and the small, pointed "nose" at the non-stem end. Their smooth, ribbed skin transitions through colors like pale green, ivory, orange-red, and bright red as they ripen, with variations influenced by growing conditions. Inside, their dense, 4-5 mm thick flesh surrounds a hollow cavity containing 3 to 4 seed-filled chambers. These peppers are crisp and sweet when raw, with deeper, earthy sweetness when cooked.
Kazakhfilm weekend food fair
Vishnevaya str 32, Almaty, Kazakhstan
Flamingo peppers of Uzbekistan. …Flamingo peppers have a sweet, crunchy texture that complements both raw and cooked dishes. They're versatile, suitable for roasting, baking, stir-frying, and grilling. You can toss them into salads, mix into slaws, layer in sandwiches, or dice into stir-fries. They pair well with herbs, aromatics like garlic and onion, and meats, and store well in the fridge for 1 to 2 weeks or longer when frozen.
Esik Central Market
9F36+FFC, Esik, Kazakhstan
Flamingo peppers of Uzbekistan…Flamingo peppers Botanically classified as Capsicum annuum, Flamingo peppers are a rare hybrid variety within the Solanaceae family. They are an early-season cultivar, ripening in 60 to 65 days, and favored for their durability, disease resistance, and ability to endure temperature changes. These sweet peppers are highly versatile and can be consumed at various maturity stages while maintaining their vibrant coloration.
Reina vegetable store
Baganashyl microdistrict, Almaly, Kazakhstan
Flamingo peppers of Uzbekistan…Flamingo peppers were first developed in France by Klauset, a seed company with a history spanning over two centuries. They were carefully bred for their disease resistance, high productivity, and cold climate adaptability. Officially registered as a cultivar in Russia in 2006, Flamingo peppers are now a specialty crop in home gardens and are occasionally found in farmer's markets across North America, Europe, and Asia.
Weiser Family Farms
Flamingo Peppers from Weiser Family Farms….Flamingo peppers are a versatile ingredient in Russian cooking. Their sturdy walls make them ideal for stuffing with meat, rice, and vegetables, a popular and hearty family meal. They are also used in borscht, where their sweetness enhances the soup’s flavor, color, and texture. Growing these peppers in family dachas often reduces grocery expenses, and some dachas even feature greenhouses to cultivate Flamingo peppers year-round for consistent availability.
Specialty Produce
1929 hancock st sd ca 92110
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https://www.specialtyproduce.com/
Flamingo peppers are large and range from 8 to 15 centimeters in length. They have a conical to elongated shape with a distinctive pointed "nose" at the non-stem end. Their skin is smooth, with light ribbing and creases, transitioning in color from pale green to bright red as they ripen. The peppers have thick, crisp, and aqueous flesh and are hollow inside, housing 3 to 4 chambers filled with ivory seeds, offering a refreshing sweetness when raw and earthy tones when cooked.
Supermarket Magnum
ул. Радостовца 292, Алматы 050060, Казахстан
Flamingo peppers of Kazakhstan…Flamingo peppers are sweet and crunchy, versatile for both raw and cooked dishes. They add vibrancy to salads, slaws, dips, sandwiches, and stir-fries. Perfect for grilling, roasting, or incorporating into curries, soups, and casseroles, these peppers pair well with herbs, garlic, onions, and meats. For storage, keep them wrapped in damp paper towels in the refrigerator for up to two weeks or slice and freeze for extended use.
Supermarket Magnum
ул. Радостовца 292, Алматы 050060, Казахстан
Flamingo peppers grown in Kazakhstan…Flamingo peppers are sweet hybrid peppers botanically categorized as Capsicum annuum, and they belong to the nightshade family. They grow on plants that are extremely productive and resistant to diseases and temperature changes. These peppers are rare, ripening within 60 to 65 days, and are prized for their vibrant color and ability to be transported without damage. Their versatility allows chefs to use them at different stages of maturity.
Kazakhfilm weekend food fair
Vishnevaya str 32, Almaty, Kazakhstan
Flamingo peppers of Uzbekistan…Flamingo peppers, developed in France by Klauset, are a specialty sweet pepper with origins traced to the cuboid red bell pepper. Officially registered as a cultivar in Russia in 2006, these productive and disease-resistant peppers thrive in cold climates. While primarily grown in home gardens, they are also sold at farmer's markets in North America, Europe, and Asia. Uzbekistan is a key exporter, with peppers often found in markets like Almaty's in Kazakhstan.
Supermarket Magnum
ул. Радостовца 292, Алматы 050060, Казахстан
Flamingo peppers imported from Uzbekistan…Flamingo peppers are large, fleshy sweet peppers traditionally grown in Russian home gardens and dachas, seasonal homes with gardens often tailored to a family's culinary needs. Known for their sturdy walls, these peppers are ideal for stuffing, a common family meal filled with meat, rice, and vegetables. Flamingo peppers also add a sweet twist to borscht, enhancing texture, color, and flavor in this iconic Russian soup.