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Peppers are native to Mexico, Central America, the Caribbean and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F). [5]
The term "bell peppers" is never used, although in Australia C. annuum and other varieties which have a bell shape and are fairly hot, are often called "bell chillies". In Canada , Ireland, South Africa and the United Kingdom, the heatless varieties are known simply as "peppers" (or more specifically "green peppers", "red peppers", etc.), while ...
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
A 2020 Proceedings study that evaluated numerous pepper varieties found that orange bell peppers boasted high zeaxanthin levels, while yellow ones were packed with lutein.
Through research scientists have found remnants of wild peppers ancestral to modern Capsicum annuum varieties in various locations and caves in places like Oaxaca Valley Mexico. The discovery of this has led researchers to believe that wild chili peppers were consumed before their domestication dating back to more than 8000 years ago. [6]
Kanawa_studio/Getty Images. Also called: sweet pepper, sweet bell pepper Characteristics of bell peppers: Bell peppers are large compared to other types of peppers, and can be green, yellow ...
Capsiceae is a taxonomic tribe of bell peppers and related plants belonging to the Solanoideae subfamily within the family Solanaceae. The tribe was described by Barthélemy Charles Joseph Dumortier in 1827.
Food historian Lois Ellen Frank calls potatoes, tomatoes, corn, beans, squash, chili, cacao, and vanilla the "magic eight" ingredients that were found and used only in the Americas before 1492 and were taken via the Columbian Exchange back to the Old World, dramatically transforming the cuisine there. [17] [18] [19] According to Frank, [20]