No, I did not misspell peppadew (PEP-pah-doo) — that spicy semi-hot and slightly-sweet little breed of Capsicum baccatum. Discovered by Johan Steenkamp growing wild in early 1993, this little red jewel hails from the Limpopo province of South Africa. After experimenting with them, he trademarked the name and patented a secret preparation technique. The trademarked name is purported to be the first new fruit introduced to the world market since the Kiwi’s debut some thirty years ago. The species is believed to be a native of Central America, but where this particular bush came from, no one knows. Perhaps it was propagated by an obliging bird.

Also known as piquante or sweet piquante pepper, the tiny Peppadew resembles a cross between a cherry tomato and a very small red pepper. This description is not botanically accurate, and refers only to the resemblance in color and size.

The flavor, described as sweet and spicy, is the result of processing. First the seeds of the fruit are removed for reduction of heat and then pickled and bottled. The difference is simply the result of the pickling solution.

Here at Cindy Lutini’s we use Peppadews in a variety of ways. We stuff them with any soft cheese like feta with chives, goat with scallions or mascarpone with lemon grass and garlic. We served them in a classic Bouillabaisse that includes fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. And, of course, we make Peppadew pasta sheets and use them in our Lasagne of Peppadew Pasta with Braised Rabbit and Reisiling Sauce. They are delicious on pizza, kebabs and a wonderful addition to dressings for cold salads. We have begun testing dessert recipes using the little Peppadew. On the horizon, be on the lookout for Peppadew Vanilla Custard, a Peppadew, Peach and Cherry Fruit Tart and Housemade Peppadew Limoncella.

Peppadews are sold at speciality food shops either on the self serve fresh olive carts or in the jarred isle. We well them for $8.99 per lb.

— Cindy Shultz is the owner and chef at Cindy Lutini’s Pasta for Life. She holds a B.A. from the University of North Carolina at Chapel Hill and an M.A. from John Carroll University.