Grossum Group of the species Capsicum annuum. Peppers are native to Mexico, Green capsicum nutrition America, and northern South America.
Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. Piper nigrum originating from India, was a highly prized condiment. Percentages are roughly approximated using USÂ recommendations for adults.
The most common colors of bell peppers are green, yellow, orange and red. Other colors include brown, white, lavender, and dark purple, depending on the variety. Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe.
Like the tomato, bell peppers are botanical fruits but culinary vegetables. Pieces of bell pepper are commonly used in garden salads and as toppings on pizza. 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. North Carolina Extension Gardener Plant Toolbox”.
Paprika: A Spicy Memoir from Hungary. Agricultural Marketing Resource Center, US Department of Agriculture. Vegetable of the Month: Bell Pepper”. University of the District of Columbia. Center for Nutrition, Diet and Health. This article is about the plant genus.
For the variety known as “capsicum” in some countries, see Bell pepper. For discussion of culinary uses, see Chili pepper. Capsicum plants have a variety of names depending on place and type. The more piquant varieties are commonly called chili peppers, or simply chilis.
Capiscum are solanaceous plants within the tribe Capsiceae, and are closely related to Lycianthes. Extremely moist soils can cause seedlings to “damp-off” and reduce germination. For flowering, Capsicum is a non-photoperiod-sensitive crop. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. An arrangement of chilis, including jalapeno, banana, cayenne, and habanero peppers. 27 species, five of which are widely cultivated: C.
Peru is thought to be the country with the highest cultivated Capsicum diversity since varieties of all five domesticates are commonly sold in markets in contrast to other countries. Bolivia is considered to be the country where the largest diversity of wild Capsicum peppers are consumed. The Capsicum annuum and Capsicum chinense genomes were completed in 2014. Many types of peppers have been bred for heat, size, and yield.
Along with selection of specific fruit traits such as flavor and color, specific pest, disease and abiotic stress resistances are continually being selected. Several breeding programs are being conducted by corporations and universities. In the United States, New Mexico State University has released several varieties in the last few years. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds. A study on capsaicin production in fruits of C. The amount of capsaicin in the fruit is highly variable and dependent on genetics and environment, giving almost all types of Capsicum varied amounts of perceived heat. Although black pepper causes a similar burning sensation, it is caused by a different substance—piperine.
Capsicum fruits can be eaten raw or cooked. Those used in cooking are generally varieties of the C. They are suitable for stuffing with fillings such as cheese, meat, or rice. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. 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. They can be preserved in the form of a jam, or by drying, pickling, or freezing.
Dried Capsicum may be reconstituted whole, or processed into flakes or powders. Pickled or marinated Capsicum are frequently added to sandwiches or salads. Frozen Capsicum are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces. The Spanish conquistadores soon became aware of their culinary properties, and brought them back to Europe, together with cocoa, potatoes, sweet potatoes, tobacco, maize, beans, and turkeys.