The bell pepper (also known as sweet pepper) is a cultivar group of the species Capsicum annuum. source
The bell pepper (also known as sweet pepper) is a cultivar group of the species Capsicum annuum.
Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". source
Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers".
The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter. source
The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter.
Peppers are native to Mexico, Central America, and northern South America. source
Peppers are native to Mexico, Central America, and northern South America.
Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, and Asian countries. source
Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, and Asian countries.
China is the world's largest pepper producer, followed by Mexico and Indonesia. source
China is the world's largest pepper producer, followed by Mexico and Indonesia.
Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged. source
Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged.
Bell peppers are sensitive to an abundance of moisture and extreme temperatures. source
Bell peppers are sensitive to an abundance of moisture and extreme temperatures.
The misleading name "pepper" was given by Europeans when Christopher Columbus brought the plant back to Europe. source
The misleading name "pepper" was given by Europeans when Christopher Columbus brought the plant back to Europe.
Botanically speaking, bell peppers are fruit, although they are considered vegetables in culinary contexts. source
Botanically speaking, bell peppers are fruit, although they are considered vegetables in culinary contexts.
The bell pepper is the only member of the Capsicum genus that does not produce capsaicin. source
The bell pepper is the only member of the Capsicum genus that does not produce capsaicin.
Sweet pepper cultivars produce non pungent capsaicinoids, with many physiological effects similar to the more pungent sister compound capsaican. source
Sweet pepper cultivars produce non pungent capsaicinoids, with many physiological effects similar to the more pungent sister compound capsaican.
The bell pepper is called "パプリカ" (papurika) or "ピーマン" (piiman, from Portuguese pimentão) in Japan. source
The bell pepper is called "パプリカ" (papurika) or "ピーマン" (piiman, from Portuguese pimentão) in Japan.
The most common colors of bell peppers are green, yellow, orange and red. source
The most common colors of bell peppers are green, yellow, orange and red.
More rarely, brown, white, lavender, and dark purple peppers can be seen, depending on the variety. source
More rarely, brown, white, lavender, and dark purple peppers can be seen, depending on the variety.
The level of carotene, like lycopene, is nine times higher in red peppers. source
The level of carotene, like lycopene, is nine times higher in red peppers.
Red and green bell peppers are high in para-coumaric acid. source
Red and green bell peppers are high in para-coumaric acid.
