Capsicum is a genus of plants from the nightshade family (Solanaceae) native to the Americas. Some of the members of Capsicum are used as spices, vegetables, and medicines.
Capsicum was cultivated for thousands of years by the people of the tropical Americas, and is now cultivated worldwide. They are commonly called chili pepper, capsicum, red or green pepper, or sweet pepper in Britain. Capsicum in Australian English and Indian English. The large mild form is called bell pepper in the US.
Capsicum come in a range of colours most commonly green or red but other colours, including golden yellow, black, brown, mauve and orange are available. If they’re left on the plant long enough they turn from green to red or gold. Other capsicums can also turn brown, purple or yellow.
Red capsicums have very high levels of vitamin C and yellow and green capsicums have nearly as much. The red varieties are also rich in beta carotene which the body converts to vitamin A. Vitamin A is important for healthy skin, boosts the immune system, and aids in night blindness.
The reason why red capsicum is the more popular variety is because it contains about 2 teaspoons of natural sugar, making them much more pleasing to the taste buds. Yellow capsicums have almost as much natural sugar, but the green variety have little sugar and so taste a little more bitter.
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