Bell Pepper (Paprika/ Sweet Pepper) (Capsicum annuum)
About Bell Pepper (Paprika/ Sweet Pepper)
Bell peppers are sweet, crunchy, and totally heat-free members of the chili family. Whether raw, roasted, stuffed, or stir-fried, they bring color and texture to countless global dishes.
Each color represents not just ripeness but different flavor notes — green is grassy, red is sweet, yellow is fruity, and purple is mild with a hint of bitterness.
The History of Bell Pepper (Paprika/ Sweet Pepper)
Native to Central and South America, bell peppers have been cultivated for thousands of years. They were spread globally by Spanish and Portuguese traders after the Columbian exchange.
In Europe, they were embraced by Mediterranean cuisines — especially Spanish, Italian, and Hungarian — where they became essential ingredients in dishes like pisto, ratatouille, and lecso.
The term “bell pepper” is mostly used in North America. Elsewhere, they go by names like capsicum (UK, India, Australia), poivron (France), or paprika in Eastern Europe.
The Science of Bell Pepper (Paprika/ Sweet Pepper)
Bell peppers are technically fruits, though used as vegetables. Unlike hot chilies, they lack capsaicin, the compound responsible for spice, due to a genetic mutation.
They’re rich in vitamin C — especially red varieties — and also contain carotenoids like beta-carotene and lutein, which contribute to their antioxidant and eye-health benefits.
The Geography of Bell Pepper (Paprika/ Sweet Pepper)
Bell peppers are grown globally but thrive in warm, sunny climates with long growing seasons. China, Mexico, Turkey, and the U.S. are major producers.
In Hungary, certain bell peppers are dried and ground into paprika. In Japan, smaller, sweeter bells are bred for crunch and raw use, while in the Mediterranean, they’re fire-roasted or stuffed with rice, meat, or cheese.
Varieties of Bell Pepper (Paprika/ Sweet Pepper)
California Wonder
A classic green-to-red bell pepper. Thick-walled, sweet, and commonly grown in home gardens.
Mini Bell
Small, snackable peppers in a range of colors. Sweet, crisp, and often eaten raw.
Purple Beauty
Mild-flavored and visually striking. Turns green when cooked but excellent raw.
Marconi
Long, slender Italian variety with sweet flesh — great for grilling or frying.
Orange Sun
Bright orange and very sweet. Ideal for stuffing, roasting, or slicing raw.
FAQs All your questions about Bell Pepper (Paprika/ Sweet Pepper): answered
Are bell peppers fruits or vegetables?
Botanically, they’re fruits — specifically berries — but culinarily used as vegetables.
Why are green peppers cheaper than red?
Green peppers are harvested earlier. Red ones take longer to ripen and have a shorter shelf life.
Can you eat bell pepper seeds?
They’re not toxic, but they’re bitter and usually removed for texture reasons.
Why do bell peppers taste different by color?
As they ripen, starches convert to sugars. Red peppers are fully ripe and sweetest; green are unripe and more bitter.