Bell peppers are one of the best veggies when it comes to color, texture and versatility. They contain vitamin C and carotenoids, among other things. The ingredient capsaicin ensures the spiciness of some types of pepper and chilli. Sweet peppers, on the other hand, are not spicy.

Ingredients: Red peppers contain a lot of vitamin C.

Red peppers, in particular, are a real vitamin C bomb. Peppers contain carotenoids, which give the red and yellow peppers their color.
The capsaicin, which is mainly contained in the septa and seeds, is responsible for the spiciness, which varies greatly depending on the type of pepper. The unit of measure for sharpness is Scoville. In sweet peppers, however, the heat is practically zero units.

Origin: In the kitchens of all continents

In many places, the large, mild varieties used as vegetables are referred to as paprika, while the small, hot spice peppers are usually referred to as hot peppers or chilli peppers. The expression paprika was adopted from Hungaria around the 19th century and describes both the spice and the fruit. The word chili comes from Mexico and can mean the fruit as well as the spice or the dish.

The genus paprika originally comes from Central and South America. Archaeological research has shown that they existed as early as 7000 BC. in the wild as a useful plant.

From around 5200 BC. it was bred by selection. Christopher Columbus brought the peppers from America to Europe, from where they quickly became part of the kitchens of all continents in the most varied of varieties due to Portuguese colonialism and worldwide trade. Chilli, as a fruit or spice, has become an indispensable part of most kitchens that are spicy – such as Mexico, India or Thailand.

Botany: Paprika is a berry fruit

Peppers are usually perennial, herbaceous plants whose seeds germinate above ground. Depending on the variety, the plant usually grows up to 150 centimetres in size. From a botanical point of view, the sweet pepper is a berry fruit, although it is colloquially referred to as a pod. Depending on the variety, the nightshade plant comes in a wide variety of colour gradations from wax-white to light and dark green, yellow, orange and red. The shapes are also varied: round, heart-shaped or conical, flat and pointed or blunt and square. The outer skin is smooth, matt to very shiny. Inside there are thin white-yellowish partition walls on which soft, white seed kernels sit.

Season: Peppers are available 365 days a year

We have peppers 365 days a year. The high season is between summer and late autumn. The vegetables are grown in tropical and temperate zones, in the latter mainly under glass and foil.

Storage of peppers

Peppers like it cool and dark, but it’s almost too cold for them in the fridge. The pantry or cellar are better suited for storage. When buying, look for shiny, crisp, uninjured skin without spots, the stem should look fresh.

Tips for preparation: grilling, frying, filling

Sweet peppers are extremely versatile: They are a delicious raw food snack. As a typical Italian starter, they are often eaten pickled in oil. They can be grilled and roasted, but their shape is also ideal for filling. Bell peppers also taste good in stews and in all kinds of rice, pasta and stew dishes such as ratatouille.
Paprika powder made from dried and ground fruits is available in different degrees of spiciness. Be careful when preparing chillies and hot peppers! If you don’t wear gloves, you should be careful not to touch your skin or eyes.