Bell pepper

From WikiMD.org
Jump to navigation Jump to search

Bell pepper

Bell pepper (pronunciation: /bɛl ˈpɛpər/), also known as sweet pepper or capsicum (etymology: Latin capsicum, from Greek kapto, "to bite"), is a cultivar group of the species Capsicum annuum.

Description

Bell peppers are fruits that come in different colors, including red, yellow, orange, and green. They are named for their bell-like shape and are known for their mild, sweet flavor and crisp texture. Unlike their spicy counterparts, bell peppers do not contain capsaicin, the compound that gives hot peppers their heat.

Nutritional Value

Bell peppers are rich in many vitamins and antioxidants, especially Vitamin C and various carotenoids. For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases.

Culinary Uses

Bell peppers are used in a variety of dishes and cuisines worldwide. They can be eaten raw in salads, stir-fried, roasted, or stuffed. They are a common ingredient in ratatouille, paprikash, and other dishes.

Cultivation

Bell peppers are grown in various regions, but they are native to Central and South America. They are typically grown in warm climates during the summer months.

Varieties

There are several varieties of bell peppers, including the California Wonder, Yolo Wonder, and Golden California Wonder. Each variety has its unique characteristics, such as size, color, and sweetness level.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski