Bright and vibrant with a crisp, fresh heat, capsicum varies from sweet to fiery, bursting with flavor and a hint of earthiness. This versatile vegetable fruit anchors many cuisines, from Mediterranean to Latin American.
Where it comes from
Originally cultivated in Central and South America, capsicum peppers have become a global culinary staple, celebrated for their colorful varieties and nutritional benefits.
In the kitchen
Used raw in salads or cooked in sauces, capsicum adds depth and brightness to dishes, enhancing both flavor and visual appeal.
Nutrition (per 100g)
20kcalCal
0.9gProtein
0.2gFat
4.7gCarbs
1.5gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Olive Oil
Sauté capsicum in olive oil over medium heat. The oil softens the capsicum, bringing out its sweetness and adding a silky texture.
Onion
Cook capsicum and onion together until soft. The onion's sweetness complements capsicum's brightness, creating a balanced base.
Tomato
Combine capsicum with tomatoes in a stew. The acidity of tomatoes lifts the capsicum's flavor, adding depth and richness.
