Green peppers
Green Peppers
Green peppers (pronunciation: /ɡriːn ˈpɛpərz/), also known as bell peppers or Capsicum annuum, are a type of pepper that are green in color and are often used in cooking.
Etymology
The term "green pepper" comes from the color of the pepper when it is unripe. The word "pepper" is derived from the Latin word piper, which was borrowed from Greek péperi.
Description
Green peppers are a variety of the species Capsicum annuum. They are harvested before they are ripe, which gives them their distinctive green color. They have a slightly bitter flavor compared to the sweet taste of their ripe counterparts, the red, yellow, or orange bell peppers.
Culinary Uses
Green peppers are used in a variety of dishes 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. They are a key ingredient in many traditional dishes, such as the Hungarian goulash and the Spanish paella.
Nutritional Value
Green peppers are a good source of vitamin C, vitamin A, and potassium. They also contain fiber, folate, and a small amount of protein.
Related Terms
- Capsicum: The genus to which green peppers belong.
- Bell pepper: Another name for green peppers, as well as their ripe counterparts.
- Chili pepper: A hot variety of Capsicum, which is often confused with green peppers.
External links
- Medical encyclopedia article on Green peppers
- Wikipedia's article - Green peppers
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