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Culinary Dictionary
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| Category: Vegetables and fungi |
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| Term(s) | ||
Bell Pepper | ||
 Bell pepper is a cultivar group of the species Capsicum annuum. Colors of the fruit include red, yellow, green and orange. Bell peppers contain a recessive gene that prevents capsaicin from being produced, so they lack the spiciness that many other varieties of peppers.Origin: 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 were a highly prized condiment. Native: Peppers are native to Central and South America. History: Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries. Nutrition Fact: Bell peppers are a great source of vitamin C. Green bell peppers have two times the vitamin C by weight than citrus fruits (oranges, lemons etc.) and Red bell peppers have three times what the green bell varieties. |