The term flamb [flahm-BAY] is a French word meaning “flaming” or “flamed.” Flambe means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor of the liqueur to the foods without adding the alcohol. Impress your family and friends by serving a flambe dish.

Does flambe make a difference?

While flambéing is often used tableside for dramatic effect, the process does have an effect on flavour. ... However, the processes of flambéing does not remove all of the alcohol. In fact, a short flambé will still leave around 75% of the added alcohol in the finished product.

Is it necessary to flambe?

Flambe is the better choice. Without seeing your entire recipe: if your peppers are cooked a long time, you could simply add the alcohol and let the cooking reduce it. But if the recipe is a quick saute or similar, if you don't flambe, you may not get the flavor change the author intended.