They are thus scored in the lowest level of the Scoville scale, meaning that they are not spicy. The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. Bell peppers (and other cultivars of Capsicum annuum) may be used in the production of the spice paprika. There are many varieties of stuffed peppers prepared using hollowed or halved bell peppers. Pieces of bell pepper are commonly used in garden salads and as toppings on pizza. Like the tomato, bell peppers are botanical fruits but culinary vegetables. A red bell pepper supplies twice the vitamin C and eight times the vitamin A content of a green bell pepper. A 100 grams (3.5 ounces) reference amount supplies 26 calories, and is a rich source of vitamin C – containing 158% of the Daily Value (DV) – vitamin A (20%), and vitamin B6 (23% DV), with moderate contents of riboflavin (12%), folate (12% DV), and vitamin E (11% DV). Use as a food Nutrition Ī raw red bell pepper is 94% water, 5% carbohydrates, 1% protein, and contains negligible fat. As such, mixed colored peppers also exist during parts of the ripening process. Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe. Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Other colors include brown, white, lavender, and dark purple, depending on the variety. The most common colors of bell peppers are green, yellow, orange and red. †Percentages are roughly approximated using US recommendations for adults. Peppers, sweet, red, raw Nutritional value per 100 g (3.5 oz) In Argentina and Chile, it is called "morrón". In Sri Lanka, both the bell pepper and the banana pepper are referred to as a "capsicum" since the bell pepper has no Sinhalese translation. In South Korea, the word "피망" ( pimang from the French piment) refers to green bell peppers, whereas "파프리카" ( papeurika, from paprika) refers to bell peppers of other colors. In Spain it is called pimiento morrón, the masculine form of the traditional spice, pimienta and "morrón" (snouted) referring to its general shape. In France, it is called poivron, with the same root as poivre (meaning "pepper") or piment. In Switzerland, the fruit is mostly called peperone, which is the Italian name of the fruit. The bell pepper is called "パプリカ" ( papurika) or "ピーマン" ( pīman, from French piment pronounced with a silent 't') in Japan. In some languages, the term paprika, which has its roots in the word for pepper, is used for both the spice and the fruit – sometimes referred to by their color (for example groene paprika, gele paprika, in Dutch, which are green and yellow, respectively). In the Midland region of the U.S., bell peppers, either fresh or when stuffed and pickled, are sometimes called mangoes. The fruit is simply referred to as a "pepper", or additionally by color ("green pepper" or red, yellow, orange, purple, brown, black). The terms bell pepper (US, Canada, Philippines), pepper or sweet pepper (UK, Ireland, Canada, South Africa, Zimbabwe), and capsicum (Australia, Bangladesh, India, Malaysia, New Zealand, Pakistan and Sri Lanka) are often used for any of the large bell-shaped peppers, regardless of their color. The most commonly used name of the plant family, chile, is of Mexican origin, from the Nahuatl word chilli. The name pepper was applied in Europe to all known spices with a hot and pungent taste and was therefore extended to genus Capsicum when it was introduced from the Americas. At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment. The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 ☌ (70 to 84 ☏). The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. Peppers are native to Mexico, Central America, the Caribbean and northern South America. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum. While they are fruits- botanically classified as berries-they are commonly used as a vegetable ingredient or side dish. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum / ˈ k æ p s ɪ k ə m/) is the fruit of plants in the Grossum Group of the species Capsicum annuum.
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