Capsicum-500g

In many parts of the world, these are called bell peppers, but in India, Australia, and New Zealand, they are known by their botanical name: Capsicum.

While they belong to the chili pepper family, capsicums are unique because they are the only members that produce little to no capsaicin (the compound that makes peppers hot). This makes them sweet and crunchy rather than spicy.

1. The Color Spectrum

Capsicums are like traffic lights—green, yellow, and red—but did you know the color usually indicates the stage of ripeness?

• Green: These are harvested early. They have a slightly bitter, “grassy” flavor and a very crisp texture.

• Yellow & Orange: These are midway through ripening. They are significantly sweeter and have a mellow, fruity taste.

• Red: Fully ripe. These are the sweetest, contain the most nutrients, and are often the most expensive because they took the longest to grow.

2. Flavor and Texture

• Texture: Thick, juicy, and crunchy walls with a hollow interior filled with small white seeds and a bitter pith (usually removed before eating).

• Flavor: Mild and refreshing. When roasted, the skin chars and the flesh becomes silky, smoky, and intensely sweet.