The only difference that can be seen between bell peppers and capsicum is in the presence of capsaicin which is a lipophilic chemical that produces a burning sensation in the mouth.The bell pepper lacks capsaicin because of its recessive gene that washes out this chemical.This means that bell pepper does not give the burning sensation experienced from capsicum.The name “pepper” was mainly used in Europe for all species of plants that were hot, and later it was extended to the new capsicum genius.3.The only difference that can be seen between bell peppers and capsicum is in the presence of capsaicin which is a lipophilic chemical that produces a burning sensation in the mouth.4.The name “pepper” was mainly used in Europe for all species of plants that were hot, and later it was extended to the new capsicum genius. .
 Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F).At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment.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.The most commonly used name of the plant family, chile, is of Mexican origin, from the Nahuatl word chilli. In the Midland region of the U.S., bell peppers, either fresh or when stuffed and pickled, are sometimes called mangoes.The bell pepper is called "パプリカ" (paprika) or "ピーマン" (pîman, from French piment pronounced with a silent 't') in Japan.Other colors include brown, white, lavender, and dark purple, depending on the variety.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.This absence of capsaicin is due to a recessive form of a gene that eliminates the compound and, consequently, the "hot" taste usually associated with the rest of the genus Capsicum.China is the world's largest producer of bell and chili peppers, followed by Mexico, Turkey, Indonesia, and the United States. .
The generic name may come from Latin capsa, meaning 'box', presumably alluding to the pods; or from the Greek word κάπτω kapto, 'to gulp'.The original term, chilli (now chile in Mexico) came from the Nahuatl word chīlli, denoting a larger Capsicum variety cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca.The fruit (technically berries in the strict botanical sense) of Capsicum plants have a variety of names depending on place and type.Capsicum fruits of several varieties with commercial value are called by various European-language names in English, such as jalapeño, peperoncini, and peperoncito; many of these are usually sold pickled.Paprika (in English) refers to a powdered spice made of dried Capsicum of several sorts, though in Hungary, Germany, Sweden, Finland and some other countries it is the name of the fruit (or the vegetable) as well.Both whole and powdered chili are frequent ingredients in dishes prepared throughout the world, and characteristic of several cuisine styles, including Mexican, Sichuan (Szechuan) Chinese, Korean, Cajun and Creole, along with most South Asian and derived (e.g. Jamaican) curries.The powdered form is a key ingredient in various commercially prepared foodstuffs, such as pepperoni (a sausage), chili con carne (a meat stew), and hot sauces.However, at extremely high temperature, 33 to 38 °C (91 to 100 °F), pollen loses viability, and flowers are much less likely to pollinate successfully. Phylogenetic relationships between species have been investigated using biogeographical, morphological, chemosystematic, hybridization, and genetic data.Fruits of Capsicum can vary tremendously in color, shape, and size both between and within species, which has led to confusion over the relationships among taxa.This same species has other varieties, as well, such as the Anaheim chiles often used for stuffing, the dried ancho (before being dried it is referred to as a poblano) chile used to make chili powder, the mild-to-hot, ripe jalapeno used to make smoked jalapeno, known as chipotle.Bolivia is considered to be the country where the largest diversity of wild Capsicum peppers are consumed.Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C.
eshbaughii, and C. caballeroi landraces; and arivivis, with small elongated fruits including C.
baccatum var.The amount of capsaicin in hot peppers varies significantly among varieties, and is measured in Scoville heat units (SHU).Pepper is predicted to have 34,903 genes, approximately the same number as both tomato and potato, two related species within the family Solanaceae.The fruit of most species of Capsicum contains capsaicin (methyl-n-vanillyl nonenamide), a lipophilic chemical that can produce a burning sensation (pungency or spiciness) in the mouth of the eater. The secretion of capsaicin protects the fruit from consumption by insects and mammals, while the bright colors attract birds that will disperse the seeds.Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes, and to a lesser extent, the other fleshy parts of the fruits of plants in this genus. Most of the capsaicin in a pungent (hot) pepper is concentrated in blisters on the epidermis of the interior ribs (septa) that divide the chambers, or locules, of the fruit to which the seeds are attached.In more recent times, an aerosol extract of capsaicin, usually known as capsicum or pepper spray, has become used by law enforcement as a nonlethal means of incapacitating a person, and in a more widely dispersed form for riot control, or by individuals for personal defense.They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.Paprika is also an important ingredient in rice dishes, and plays a definitive role in squid Galician style (polbo á feira).After being introduced by the Portuguese, chile peppers saw widespread adoption throughout South, Southeast, and East Asia, especially in India, Thailand, Vietnam, China, and Korea.Several new cultivars were developed in these countries, and their use in combination with (or as a substitute for) existing 'hot' culinary spices such as black pepper and Sichuan pepper spread rapidly, giving rise to the modern forms a number of staple dishes such as Channa masala, Tom yum, Laziji, and Kimchi.This would in turn influence Anglo-Indian and American Chinese cuisine, most notably with the development of British and American forms of curry powder (based on Indian spice preparations such as Garam masala), and dishes such as General Tso's Chicken and Chicken Tikka Masala.According to Richard Pankhurst, C. frutescens (known as barbaré) was so important to the national cuisine of Ethiopia, at least as early as the 19th century, "that it was cultivated extensively in the warmer areas wherever the soil was suitable.".He mentions the upper Golima River valley as being almost entirely devoted to the cultivation of this plant, where it was harvested year-round.They can be eaten in salads, like shopska salata; fried and then covered with a dip of tomato paste, onions, garlic, and parsley; or stuffed with a variety of products, such as minced meat and rice, beans, or cottage cheese and eggs.Capsicum is also used widely in Italian cuisine, and the hot species are used all around the southern part of Italy as a common spice (sometimes served with olive oil).Capsicums are used in many dishes; they can be cooked by themselves in a variety of ways (roasted, fried, deep-fried) and are a fundamental ingredient for some delicatessen specialities, such as nduja.The Maya and Aztec people of Mesoamerica used Capsicum fruit in cocoa drinks as a flavouring.Several other countries, such as Chile, whose name is unrelated, Perú, the Dominican Republic, Puerto Rico, and Argentina, use ají.In Argentina and Spain, the variety C. chacoense is commonly known as "putaparió", a slang expression equivalent to "damn it", probably due to its extra-hot flavour.In northern India and Pakistan, C. annuum is also commonly called shimla mirch in the local language and as "Kodai Mozhagai" in Tamil which roughly translates to "umbrella chilli" due to its appearance.Shimla, incidentally, is a popular hill-station in India (and mirch means chilli in local languages).In Japanese, tōgarashi (唐辛子, トウガラシ "Chinese mustard") refers to hot chili peppers, and particularly a spicy powder made from them which is used as a condiment, while bell peppers are called pīman (ピーマン, from the French piment or the Spanish pimiento).
Bell Peppers: Differences Between Green, Yellow, Orange, and Red
Margaret Minnicks is a health-conscious person who researches the health benefits of foods and drinks.Many people wonder why green, red, orange, and yellow bell peppers don't cost the same amount in grocery stores.If it's not picked, a green pepper may become yellow, orange, or red, depending on its varietal.The bell peppers seen most commonly in grocery stores' produce sections are green, yellow, orange, and red.Dark purple, brown, white, and lavender varieties also exist and can sometimes be found at farmers' markets and specialty stores.People often wonder why bell pepper prices vary so much depending on color.Most store clerks don't even know why the green peppers are cheaper than the yellow, orange, and red ones.The yellow, orange, and red peppers are more expensive than the green ones because they are harvested later and spend more time on the vine.The ripe yellow, orange, and red peppers available at stores are left on the plant longer, meaning they receive additional time, water, and care from farmers.The additional time and resources that go into cultivating ripe bell peppers are factored into their prices.Because they are harvested before they are ripe, green peppers don't have as high a concentration of nutrients and aren't as sweet as others.Yellow, orange, and red bell peppers are sweeter and less bitter than green ones. .
Wait, What Are Red Pepper Flakes Anyway?
You'll find a little glass jar filled with crushed red pepper flakes in every nearly every pizza parlor across the country.But in a time when chiles like arbol and guajillo and ancho and other varietals get called out by name on menus, you gotta wonder: What are red pepper flakes?You’ve shaken that little jar over a slice of pizza or some penne alla vodka or chicken parm at least once in your life (and hopefully more than that).But for an ingredient that is so widely and commonly used, what does the average person actually know about red pepper flakes?The makeup will change, depending on which brand or company you end up purchasing.And that’s the big difference between crushed red pepper and chile flakes. .
Types of Peppers
Below we broke down each type of pepper, and included their SHU measurements, so you can know exactly when and how much heat you’re adding to a dip or skillet supper. .
Bell Peppers 101: Nutrition Facts and Health Benefits
They are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet.Nutrition facts Fresh, raw bell peppers are mainly composed of water (92%).The main nutrients in 3.5 ounces (100 grams) of raw, red bell peppers are ( 1 ): Calories: 31.The carbs are mostly sugars — such as glucose and fructose — which are responsible for the sweet taste of ripe bell peppers.One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) for vitamin C, making it one of the richest dietary sources of this essential nutrient.Pyridoxine is the most common type of vitamin B6, which is a family of nutrients important for the formation of red blood cells.Pyridoxine is the most common type of vitamin B6, which is a family of nutrients important for the formation of red blood cells.Red bell peppers are high in pro-vitamin A (beta carotene), which your body converts into vitamin A ( 4 ).Other plant compounds Bell peppers are rich in various antioxidants — especially carotenoids, which are much more abundant in ripe specimens ( 5 ).Studies indicate that this polyphenol antioxidant may be beneficial for preventing certain chronic conditions, such as heart disease and cancer ( 4 , 10 , 11 ).Studies indicate that this polyphenol antioxidant may be beneficial for preventing certain chronic conditions, such as heart disease and cancer ( , , ).Similarly to quercetin, luteolin is an polyphenol antioxidant that may have a variety of beneficial health effects ( 4 , 12 ).SUMMARY Bell peppers contain many healthy antioxidants, including capsanthin, violaxanthin, lutein, quercetin, and luteolin.High consumption of fruits and vegetables has been linked to a reduced risk of many chronic illnesses, such as cancer and heart disease.Eye health The most common types of visual impairments include macular degeneration and cataracts, the main causes of which are aging and infections ( 13 ).A number of studies indicate that regular consumption of foods rich in these carotenoids may cut the risk of both cataracts and macular degeneration ( 19 , 20 , 21 , 22 , 23 ).Dietary iron absorption increases significantly when you consume fruits or vegetables high in vitamin C ( 25 ).For this reason, eating raw bell peppers alongside iron-rich foods — such as meat or spinach — may help increase your body’s iron stores, cutting your risk of anemia. .
Difference Between Red, Yellow & Green Bell Peppers
On the other hand, since green bell peppers can be harvested sooner, they're cheaper to grow and sell, in addition to having a trademark grassy, mildly bitter flavor.According to The Science Explorer, while green peppers aren't an unhealthy choice by any means, their more mature and wizened older brothers and sisters have around twice the amount of vitamin C and almost nine times more beta-carotene. .