The Sweet Bell Pepper is a type of chili pepper that originated in Mexico. Later, they spread to Central America and South America. Christopher Columbus gave the name of pepper to the plant when he brought it back to Europe. In that era, any spice or fruit, with pungency, was given the name of pepper. The Sweet Bell Pepper is a fruit; however, the culinary world considers it a vegetable. The pepper is a rather large in size and shaped like a bell. This species often produces pods that measure up to six inches in length and four inches in width. The colors of the pod can vary to include green, red, yellow, and orange.
Most all Sweet Bell Peppers are green and change to other colors after being left on the plant. The green Bell pepper has a slightly sweet flavor. The sweetest Bell peppers are those that fully ripen in the sunlight reaching colors of red, yellow, and orange. The flavor will vary depending upon the cultivation conditions and the area of cultivation. Weather conditions play a major role in the taste of a pepper. Those that receive a lesser amount of sunlight will have a more of a bitter taste. The Sweet Bell Pepper is one of the easiest types of chili pepper to cultivate. It is widely grown across the United States and in many locations worldwide.
A Mild Nature
The Sweet Bell Pepper has no pungency or heat. It has no pungency because it contains no amount of capsaicin. Capsaicin is the chemical compound responsible for the pungency and burning sensation. It is mostly found in the ribs and seeds of the pod. The flesh of the pepper may also contain minimal amounts of the compound. The Bell pepper has a recessive gene that rids itself of the capsaicin.
Nutritional Red Pepper
Peppers of all types have many nutritional values and can be a great source of vitamins and minerals. Researchers have found additional values in the red Sweet Bell Pepper. The Sweet Bell Pepper turns red after absorbing additional sunshine. This is thought to boost its nutritional value. The pods have more vitamins and nutrients than others. They contain the antioxidants lycopene and carotene and have nearly twice the amount of vitamins C and B.
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