Pepper

Bell peppers can be found in a rainbow of colours and can vary in flavour. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavour becomes sweeter and milder. Red bell peppers contain eleven times more beta carotene than green bell peppers.

When selecting them, they all follow the same guidelines. Their skin should be firm without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.

Bell peppers are a great source of vitamin C. If you thought citrus fruits packed a powerful punch when it comes to being a good source of vitamin C, peppers have them beat. Green peppers have twice the amount of vitamin C by weight than citrus fruits, and this powerful punch of vitamin C is an antioxidant that may be effective in preventing certain types of cancer.

Peppers are native to Central and South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries.

The term "bell pepper" is one of the many names for some fruits of the Capsicum annuum species of plants. The misleading name "pepper" (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns (black pepper, Piper nigrum) were a highly prized condiment.