Capsicum
Source of FiberLow Calorie
Vegetables
Capsicum
Scientific Name: Capsicum annuum
Capsicum is a group of plants in the nightshade family that includes bell peppers, chili peppers, and other pepper varieties. In many parts of India and the UK, the term "capsicum" commonly refers specifically to bell pepper, a mild, crisp vegetable available in green, red, yellow, and orange varieties. Capsicum is known for its fresh, slightly sweet flavor, vibrant colors, crunchy texture, and versatility in cooking. It is commonly used in Indian, Mexican, Mediterranean, Chinese, Thai, and Italian cuisines. Rich in vitamin C, vitamin A, antioxidants, and dietary fiber, capsicum is a popular ingredient for healthy everyday cooking.
Nutritional Facts
per 100g20.0kcal
Calories
0.9g
Protein
4.7g
Carbs
0.2g
Fat
1.7g
Fiber
2.4g
Sugar
Storage Secrets
Store whole capsicum in the refrigerator.
Keep it dry until ready to use.
Place it in the vegetable crisper drawer.
Avoid washing before storage if possible.
Use within about 1–2 weeks for best quality.
Cut capsicum should be stored in an airtight container and used within a few days.
Culinary Prep
Before cooking:
Wash the capsicum thoroughly.
Cut off the stem.
Remove the seeds and white inner ribs if desired.
Slice, dice, or chop according to the recipe.
For roasting, place whole or halved capsicum under high heat until the skin chars and blisters. Allow it to rest before peeling for a smoky, sweet flavor.
Health Benefits of Capsicum
Support immune function
Promote healthy skin
Support eye health
Provide antioxidant protection
Support digestive health
Contribute to heart health
Support healthy blood vessels
Increase daily vegetable and fiber intake
Did You Know about Capsicum?
Bell peppers are technically fruits, although they are commonly prepared and eaten as vegetables.
Green bell peppers are generally harvested before they fully ripen.
Red bell peppers are typically sweeter because they remain on the plant longer.
Capsicum varieties range from completely mild bell peppers to extremely hot chili peppers.
The heat of chili peppers comes primarily from capsaicinoids, especially capsaicin.
Expert Tips
Use green capsicum for a stronger, slightly bitter flavor in curries and stir-fries.
Choose red, yellow, or orange capsicum when you want additional sweetness.
Add capsicum toward the end of stir-frying to retain its crunch.
Roast capsicum to bring out its natural sweetness.
Eat raw capsicum in salads to retain its crisp texture and heat-sensitive nutrients.
Pair capsicum with tomatoes, onions, garlic, mushrooms, corn, beans, paneer, chicken, and cheese.
Vitamin C-rich capsicum can complement plant-based iron sources such as lentils, beans, and spinach