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07-SEPTEMBER-2008 03:17:44 - Bell pepper Green pepper redirects here. For green peppercorns, see Black pepper. October 2007 Bell pepper Red, yellow and green pepper Red, yellow and green pepper Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Subclass: Asteridae Order: Solanales Family: Solanaceae Genus: Capsicum Species: C. annuum Binomial name Capsicum annuum L. Heat: None SR: 0 Pepper, sweet, green raw Nutritional value per 100 g 3.5 oz Energy 20 kcal 80 kJ Carbohydrates 4.64 g - Sugars 2.40 g - Dietary fiber 1.7 g Fat 0.17 g Protein 0.86 g Thiamin Vit. B1 0.057 mg 4% Riboflavin Vit. B2 0.028 mg 2% Niacin Vit. B3 0.480 mg 3% Pantothenic acid B5 0.099 mg 2% Vitamin B6 0.224 mg 17% Folate Vit. B9 10 μg 3% Vitamin C 80.4 mg 134% Calcium 10 mg 1% Iron 0.34 mg 3% Magnesium 10 mg 3% Phosphorus 20 mg 3% Potassium 175 mg 4% Zinc 0.13 mg 1% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce peppercorns which develop into fruits in different colors, including red, yellow, green and orange. Bell peppers are sometimes grouped with less pungent pepper varieties as sweet peppers. Peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries. Today, Mexico remains one of the major pepper producers in the world. Contents 1 Nomenclature 2 Varieties 3 Gallery 4 See also 5 References 6 External links Nomenclature 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. Today, the term bell pepper or pepper or capsicum is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the fruit is simply referred to as a pepper, whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called capsicum. Across Europe, the term paprika, which has its roots in the word for pepper, is used-sometimes referred to by their color e.g. groene paprika, gele paprika, in Dutch, which are green and yellow, respectively. Paprika also refers to the powdered spice made from the same fruit. In France it is called poivron, with the same root as poivre meaning black pepper, or piment. In Japan, the word ピーマン pîman, from the French refers only to green bell peppers, whereas パプリカ papurika, from paprika refers to bell peppers of other colors. In the United States and Canada, the fruit is often referred to simply as a pepper or referred to by color e.g. red pepper, green pepper, although the more specific term bell pepper is understood in most regions. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables. In parts of the U.S. around southern Ohio, Northeastern Pennsylvania and northern Kentucky the term mangoes or mangos has sometimes been used to refer to bell peppers. However, as the actual mango fruit has become more common in the region, this usage has faded. In Russia it is commonly called болгарÑ?кий перец bolgarskiy perets, meaning Bulgarian pepper. In Denmark the bell pepper is referred to as peberfrugt, meaning pepper-fruit. In Brazil it's commonly called Pimentão, meaning Big pepper. It's widely used in a variety of dishes, like pasta, rice and other dishes from Cuisine of Brazil. Varieties The color can be green, red, yellow, orange and, more rarely, white, purple, blue, and brown, depending on when they are harvested and the specific cultivar. Green peppers are unripe bell peppers, while the others are all ripe, with the color variation based on cultivar selection. Because they are unripe, green peppers are less sweet and slightly more bitter than yellow, orange, purple or red peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet. Gallery Green Bell Peppers on display at a Grocery Store A variety of colored bell peppers A whole and halved red bell pepper A whole purple pepper Red bell peppers See also Wikibooks Wikibooks Cookbook has an article on Bell Pepper List of capsicum cultivars Scoville scale Paprika References External links Bell Pepper page at World's Healthiest Foods Retrieved from http://en..org/wiki/Bell_pepper Categories: Chili peppers | Crops originating from the Americas | Vegetable-like fruitsHidden categories: Articles lacking sources from October 2007 | All articles lacking sources Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Asturianu Dansk Deutsch Español Esperanto Ù?ارسی Français Bahasa Indonesia Magyar Nederlands 日本語 í•œêµì–´ ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Polski Português SlovenÅ¡Ä?ina Suomi Svenska Тоҷикӣ ייִדיש This page was last modified on 28 August 2008, at 20:40
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