Category: Vegetables
🤔 What Is A Capsicum?
A capsicum, commonly known as a bell pepper in North America, is a type of sweet pepper from the nightshade family. It is prized for its crisp texture, mild sweetness, and vibrant colors—green, red, yellow, and orange—making it a versatile vegetable for raw salads, crunchy snacks, stir-fries, and roasting.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole Capsicum | Refrigerator (crisper drawer) | 1-2 weeks |
| Cut Capsicum | Refrigerator: 0-4°C (32-39°F) | 2-3 days |
| Frozen | Freezer: -18°C (0°F or below) | 10-12 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Choose capsicums that are firm with smooth, taut, and shiny skin.
- They should feel heavy for their size, a sign of thick, juicy walls.
- The stem should be fresh and green.
Appearance
Look for a vibrant, uniform color. Avoid any with soft spots, wrinkles, or blemishes on the skin.
Smell
Fresh capsicums have a very mild, slightly grassy scent. A strong or sour smell indicates spoilage.
Texture
The skin should be firm and unyielding when gently pressed. Softness indicates the pepper is old and losing its crispness.
Common Varieties / Types
The color of a capsicum indicates its ripeness and flavor.
- Green Capsicum: The unripe version, with a more bitter, grassy flavor. It is the least sweet.
- Yellow & Orange Capsicum: More mature than green ones, these are sweeter and fruitier.
- Red Capsicum: The fully ripe pepper, which is the sweetest of all and has the highest concentration of Vitamin C and beta-carotene.
📅 Seasonal Buying Guide
North America (USA/Canada)
Capsicums (bell peppers) are a warm-season crop, peaking in the summer. They are widely available year-round due to greenhouse cultivation.
Europe
The main harvest for field-grown capsicums is in the summer. Major greenhouse producers like the Netherlands and Spain ensure a year-round supply.
Australia/New Zealand
Field-grown capsicums are at their best in summer and autumn. Greenhouse production makes them a staple vegetable available all year.
Tropical/Subtropical Regions
Capsicums are widely grown and available year-round in these climates.
Seasonal Quality Variations
In-season, field-grown capsicums often have a more robust and complex flavor compared to those grown in greenhouses during the off-season.
❄ STORE FRESH: Storage Guide
- Whole: Refrigerator crisper drawer for 1-2 weeks.
- Cut: Refrigerator in an airtight container for 2-3 days.
- Do not wash until you are ready to use.
Storage Method Details
Refrigerator (Whole): Store whole, unwashed capsicums in the crisper drawer of your refrigerator. They should be kept dry, so avoid sealing them in a tight plastic bag where moisture can build up.
Refrigerator (Cut): According to the USDA, cut capsicums should be stored in a sealed bag or airtight container in the refrigerator. They will maintain their crisp texture for 2-3 days.
The waxy skin of a capsicum helps it retain moisture. The cool, humid environment of a crisper drawer slows down the respiration process, which prevents the pepper from becoming soft and wrinkled.
Ethylene Production/Sensitivity
Capsicums are ethylene producers, particularly the red and yellow varieties. Store them separately from ethylene-sensitive vegetables like cucumbers and leafy greens to prevent their premature spoilage.
Revival Techniques
If a capsicum has become slightly soft or wrinkled, it is no longer ideal for eating raw but is perfectly suitable for cooking. Roasting, stir-frying, or adding it to a sauce will make the change in texture unnoticeable.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut)
Understanding Food Safety Rules
Always wash capsicums thoroughly under cool, running water before cutting. According to the FDA, this helps to remove any surface bacteria or residues. Cut capsicums should be refrigerated within 2 hours.
Reheating Methods
Reheating is for cooked capsicums, such as those in a stir-fry or stuffed.
Microwave
Reheat stir-fries or fajitas in the microwave for 1-2 minutes until hot.
Air Fryer
This can work well for roasted pepper strips, helping to crisp them slightly. Reheat for 3-4 minutes at 180°C (350°F).
Oven/Toaster Oven
The best method for reheating stuffed capsicums. Cover with foil and bake at 175°C (350°F) until the filling is hot.
Stovetop
Add cooked pepper strips to a hot skillet and sauté for a few minutes until warmed through.
Date Labels Explained
Fresh capsicums do not have date labels. Judge them by their firmness and skin condition.
Allergen Information
- Contains: None of the top 9 allergens.
⚠ Special Safety Considerations
Capsicums are part of the nightshade family of plants. While healthy for most people, a small number of individuals may have a sensitivity to nightshades, which can cause inflammatory symptoms.
Pesticide Residue Information
Capsicums (bell peppers) can have notable pesticide residues. The FDA advises washing them thoroughly before eating. Choosing organic capsicums is an effective way to minimize exposure.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing destroys the crisp texture of capsicums, making them soft when thawed. They are not suitable for raw dishes but are excellent for adding to cooked recipes like soups, stews, sauces, and fajitas.
To freeze, wash, core, and slice or dice the peppers. The USDA suggests spreading the pieces on a baking sheet to freeze solid before transferring them to a freezer bag. Blanching is not necessary.
Recommended Thawing Methods
There is no need to thaw frozen capsicums before cooking. You can add them directly from the freezer into the dish you are preparing.
Not Recommended
If you do thaw them, do so in the refrigerator. Thawing at room temperature is not recommended for food safety.
🔥 Cooking Information
Quick Cooking Reference
Cooking capsicums, especially roasting or grilling, breaks down their cell walls and brings out their natural sweetness.
| Method | Temp | Time | Result |
|---|---|---|---|
| Roasting (Whole) | 220°C (425°F) | 20-25 min | Soft, smoky, sweet |
| Sautéing (Strips) | Medium-High | 5-7 min | Tender-crisp, bright |
| Grilling (Halves) | Medium-High | 4-6 min per side | Charred, tender, sweet |
Cooking Methods for Capsicum
Capsicums are incredibly versatile and can be cooked in many ways.
Roasting
For a smoky, sweet flavor, roast whole capsicums under a broiler or on a grill until the skin is blackened and blistered. Place them in a covered bowl to steam, and the skins will peel off easily.
Sautéing / Stir-Frying
Cut capsicums into strips or dice them. Sauté in a hot pan with a little oil for 5-7 minutes until they are tender but still have a slight crunch. This is the classic method for fajitas and stir-fries.
Stuffing
Cut the tops off the capsicums and remove the seeds and membranes. Fill with a mixture of cooked rice, grains, meat, or other vegetables, then bake at 175°C (350°F) until the peppers are tender.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin C (especially red capsicum)
- Good source of: Vitamin A, Vitamin B6, Fiber
Capsicum (Raw/Fresh)
- Calories: 31 kcal (Red)
- Protein: 1g
- Fat: 0.3g
- Carbohydrates: 6g
- Fiber: 2.1g
Capsicum (Cooked/Prepared)
- Calories: 28 kcal (boiled/sautéed)
- Protein: 1g
- Fat: 0.2g
- Carbohydrates: 7g
- Fiber: 1.8g
Key Nutrients & Their Benefits
- Vitamin C: Capsicums are one of the richest dietary sources of Vitamin C. A single red capsicum can contain over 150% of the daily recommended intake, which is vital for immune function and skin health.
- Vitamin A: Red and orange capsicums are high in carotenoids like beta-carotene, which the body converts to Vitamin A, essential for vision and immune health.
- Antioxidants: They are packed with various antioxidants, including capsanthin in red capsicums, which is responsible for their brilliant color and may have powerful health benefits.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Out-of-season capsicums are often grown in energy-intensive greenhouses. Their global transport also contributes to their environmental impact.
Choosing locally grown capsicums during their summer peak season is the most sustainable option. This reduces their carbon footprint and supports regional farms.
🔄 Substitutions & Alternatives
For a raw, crunchy texture in salads, celery, cucumbers, or jicama are good substitutes. For a similar sweet flavor in cooked dishes, onions or sweet potatoes can be used.
Poblano or Anaheim peppers can be substituted if you want a similar shape for stuffing but with a mild level of heat.
🔪 Recommended Tools
A sharp chef’s knife or paring knife is perfect for coring and slicing capsicums. A small spoon can be useful for scraping out the last of the seeds and membranes.
💡 Pro Tips
♻ Waste Reduction
Don’t throw away the tops of the capsicums after you’ve cored them. You can finely chop the fleshy parts around the stem and add them to your stir-fry or sauce.
✨ How to Revive It
If your capsicum has lost some of its crispness and has started to wrinkle, it’s no longer ideal for eating raw. However, it is perfect for roasting, as this process softens the pepper and concentrates its sweet flavor, making the wrinkled skin unnoticeable.
❓ FAQ
A: Yes, for the most part. A green capsicum is the unripe version. As it ripens on the vine, it will turn yellow, then orange, and finally a deep red.
A: Red capsicums are the most nutritious. Because they are the most mature, they have had the longest time to develop their vitamins and antioxidants, containing significantly more Vitamin C and A than green ones.
A: No, capsicums (or bell peppers) are the only member of the capsicum family that does not produce capsaicin, the compound that gives chili peppers their heat. They are sweet, not spicy.
A: A quick way is to slice off the top and bottom, then make one vertical cut through the side. The pepper will unroll into a flat piece, and you can easily slice away the core and membranes.
A: Yes, absolutely. Raw capsicums are crisp, juicy, and delicious. They are a perfect healthy snack, great for dipping, and add a wonderful crunch to salads.
A: For the longest shelf life, the refrigerator is best. They will last for a week or two in the crisper drawer, whereas they will start to soften after a few days on the counter.
A: This is a common myth. The number of lobes (three or four) on the bottom of a pepper does not indicate its gender (fruits don’t have genders) and has no bearing on its sweetness.
A: The bitter, grassy flavor is characteristic of an unripe fruit. As the pepper ripens to red, these compounds are replaced by sugars, making it much sweeter.
A: Yes, they freeze very well for use in cooked dishes. Simply wash, core, and slice or dice them, then freeze them in a freezer bag.
A: “Bell pepper” is the common name for capsicums in the United States and Canada. They are the exact same vegetable.