Arnold
Lara MCapsicum - Pepper
November 26th 2007 09:00
Capsicum, also called bell pepper, chili/chilli pepper, red or green pepper, or just pepper is a vegetable that has been used for decades as a catalyst for other herbs.
Originally found in tropical America, they are now cultivated world-wide and are readily available in C. annuum and C. frutescens species in markets and supermarkets.
C. annuum, which includes the "bell pepper" (American name) variety, is sold in both its immature green state and its red, yellow or orange ripe state. Most commonly used in its red state, its colour is partly due to its high vitamin A content.
Today, capsicums are also available in purple and yellow on top of the existing green, red and orange varieties.
Capsicums can be eaten raw (chopped in salads), or cooked (stir-fries), roasted and stuffed with fillings such as cheese, meat or rice. They can also be finely chopped and incorporated into many sauces and salsa.
As well as eaten fresh, capsicums can also be preserved via drying, freezing or pickling. Dried peppers are usually processed into flakes or powder, but can also be used as a whole.
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