The Pepper without a Bite.

The Pepper without a Bite.

Bell  peppers come in green, orange, yellow, red, purple, chocolate, white  and striped—truly making it possible to ‘eat the rainbow’!

Many  cultivars of peppers exist, all of them originate from South America up  to Mexico, were later imported to Europe and then were developed into  various cultivars through time. One cultivar is the “Bell Pepper”  (Capsicum annuum cultivar), which is a ‘bell shaped’ pepper, but not  related to the true pepper genus (Piper).

Often the Bell Peppers are grouped with other less pungent peppers to be known as “sweet peppers”.

The  red Bell Peppers have many times more beta-carotene and higher the  vitamin C content compared to the green cultivars. Bell Peppers give  more than the daily value for Vitamins A & C. They also are a good  source of Vitamin E and contain Vitamin B6 and lutein, and are low in  calories.

Interestingly,  the Bell Pepper doesn’t produce capsaicin like many of the other  peppers, which is the chemical that causes the pungent burning sensation  of other peppers.

Bell Peppers can be enjoyed raw, cooked or roasted, and are used in a variety of dishes from salads, to dips and sauces.

One  study investigated the development of an affordable and renewable  plant-based immunomodulatory food ingredient based on Bell Pepper or  Carrot rhamnogalacturonan-I pectic polysaccharides and found them to  produce well tolerated and active products that could enhance innate  immune responsiveness in vivo.

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*This  content is for informational and educational purposes only. It is not  intended to provide medical advice or to take the place of such advice  or treatment from a personal physician.

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