peppers

Peppers (Capsicum spp.) are flowering plants in the nightshade family, native to the Americas and domesticated in Mesoamerica. The fruit—botanically a berry—ranges in shape from elongated to blocky and in color from green, yellow, orange, and red to purple and chocolate brown, depending on variety and ripeness. Sweet bell peppers (Capsicum annuum var. annuum) are non-pungent, with mild, slightly sweet flavor, while hot peppers (including jalapeños, serranos, habaneros, and Thai chilies) contain varying concentrations of capsaicinoids, particularly capsaicin, which produce pungency and heat. Flavor profiles range from fresh and vegetal in green peppers to sweeter and fruitier in red, yellow, and orange varieties.

Peppers are foundational ingredients across multiple cuisines—bell peppers appear in European, Mediterranean, Latin American, and Asian cooking, while hot peppers are essential to Mexican, Indian, Thai, and Korean culinary traditions. Bell peppers are roasted, stuffed, sautéed, grilled, or eaten raw in salads, sauces (like romesco or ratatouille), and stir-fries. Hot peppers are used fresh or dried in salsas, curries, sauces, marinades, and as garnishes. Roasting develops sweetness and adds depth; charring removes skin for creamy textures. Pairing considerations include considering heat level, as capsaicin intensifies at high temperatures.