capsicum - 1
Capsicums are rich in vitamin C, particularly when ripe and red, and contain vitamin A, potassium, and antioxidants including quercetin and lutein. They are low in calories (approximately 30 per 100g) and provide dietary fiber.
About
Capsicum is the genus of flowering plants in the nightshade (Solanaceae) family, native to Central and South America and now cultivated worldwide. The term encompasses both sweet peppers and hot chili peppers, though it commonly refers to the large, bell-shaped sweet peppers (Capsicum annuum var. annuum). Capsicums are berries with thick, waxy walls, typically available in red, yellow, orange, and green varieties, though purple, brown, and white cultivars exist. The flavor profile ranges from sweet and slightly grassy (immature green peppers) to sweeter and fruitier (mature red, yellow, or orange peppers), with no pungency in sweet varieties. The plant's pungent compounds (capsaicinoids) are absent in sweet peppers but present in varying degrees in hot chili peppers.
Culinary Uses
Capsicums are versatile vegetables used raw in salads, slaws, and crudités, where their crisp texture and sweet flavor are showcased. They are equally valued in cooked applications—roasted until charred and peeled, stuffed with grains or meat, added to stir-fries, stews, and sauces, or incorporated into preparations such as ratatouille, Spanish peppers, and fajitas. Different colors offer subtle flavor variations: green peppers provide an earthy note ideal for savory dishes, while red peppers bring sweetness suited to Mediterranean and Asian cuisines. Capsicums are also dried and ground to produce paprika, an essential spice in Hungarian, Spanish, and Turkish cooking.