Bell Pepper
Bell Pepper
Bell Pepper (Capsicum annuum), also known as Sweet Pepper or Paprika, is a cultivar group of the species Capsicum annuum. Bell peppers are native to Central America and Mexico, and are a key ingredient in many cuisines worldwide.
Pronunciation
Bell Pepper: /bɛl ˈpɛp.ər/
Etymology
The term "Bell Pepper" is one of many names for some fruits of the Capsicum annuum species of plants. The misleading name "pepper" was given by Christopher Columbus upon bringing the plant back to Europe. At that time, black and white pepper of the genus Piper was highly prized and expensive. The name "bell pepper" is due to their bell-like shape.
Related Terms
- Capsicum: The plant genus that bell peppers belong to.
- Chili Pepper: Another type of Capsicum annuum that is typically hotter than a bell pepper.
- Paprika: A spice made from ground, dried fruits of Capsicum annuum, including bell peppers.
- Pepper (spice): A completely different plant (genus Piper) that was confused with Capsicum by Christopher Columbus.
Description
Bell peppers are usually bell-shaped fruits that come in various colors, including red, yellow, orange, green, white, and purple. Bell peppers are unique among the Capsicum genus in that they do not produce capsaicin, the chemical that can cause a strong burning sensation when eaten by humans and other mammals.
Culinary Uses
Bell peppers are used in many cuisines. They can be eaten raw in salads, cooked in stir-fries or roasted. They are a good source of Vitamin C.
Health Benefits
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids. For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases.
External links
- Medical encyclopedia article on Bell Pepper
- Wikipedia's article - Bell Pepper
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