Green salad

Green pepper refers to a variety of Capsicum annuum, a species of the plant genus Capsicum native to southern North America and northern South America. This term is commonly used in many English-speaking countries to refer to the bell pepper, which is green during its early growth stages.

Description

The green pepper is a type of bell pepper, characterized by its bright green color and crisp, mildly sweet flavor. Unlike other varieties of bell peppers, green peppers are harvested before they are fully ripe. This results in their distinctively less sweet and slightly more bitter flavor compared to their red, yellow, or orange counterparts.

Cultivation

Green peppers are grown in a similar manner to other bell peppers. They prefer a warm, sunny environment and well-drained soil. The seeds are typically sown in early spring and the plants are harvested in late summer or early fall. Green peppers are picked before they have fully ripened, which is why they retain their green color.

Culinary Uses

Green peppers are widely used in various cuisines around the world. They can be eaten raw in salads, cooked in stir-fries, stuffed with various fillings, or used as a flavoring in soups and stews. In addition, they are often used in pickling due to their firm texture and mild flavor.

Nutritional Value

Green peppers are a good source of vitamin C, vitamin A, and potassium. They also contain a small amount of fiber and are low in calories, making them a healthy choice for many diets.

See Also

• Bell pepper
• Capsicum
• Vegetable
• Cuisine