Red Capsicums, also known as Red Peppers or Bell Peppers, are a vegetable belonging to the nightshade (Solanaceae) family. In Australia, capsicums are sold by colour – the difference between the colours is simply how ripe they are when they’re harvested! Green capsicums are the least ripe, and turn orange or yellow as they ripen, becoming sweeter. Eventually, if left to ripen, the capsicums sweeten further and turn red. They can be eaten raw, cooked in a stir-fry, or roasted whole.
Capsaicin is a volatile oil in the seeds of capsicums and chillies. Per gram, capsicums contain more vitamin C than oranges! They’re also a good source of Vitamin A, B Vitamins, manganese, potassium, and fibre. Red capsicums, specifically, contain high amounts of the carotenoids lutein and beta-carotene.
Capsicums should be stored in the crisper section of your fridge.