Sweet pepper

Sweet pepper or bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.

History

The wild ancestors of sweet peppers are believed to have originated in South America. Seeds of a very similar plant have been found in prehistoric deposits in Peru and Mexico. The first Europeans to taste sweet peppers were the crews of Christopher Columbus who discovered them in the Caribbean.

Cultivation

Sweet peppers are warm-season crops that grow best at temperatures between 70 and 80 degrees Fahrenheit. They are sensitive to frost and are typically grown in temperate climates during the summer months. The plants are started indoors from seeds and transplanted into the garden after the danger of frost has passed.

Culinary uses

Sweet peppers are used in a variety of dishes around the world. They can be eaten raw in salads, cooked in stir-fries or stuffed with fillings. They are also commonly used in Italian cuisine, Mexican cuisine, and Spanish cuisine.

Nutritional value

Sweet peppers are rich in vitamins A and C and also contain folate, fiber, and potassium. Red peppers have more nutrients compared to green peppers, including lycopene, which is a powerful antioxidant.

See also

• Chili pepper
• Paprika
• Pepper spray
• Cayenne pepper

‎