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The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. Bell peppers are thus scored in the lowest level of the Scoville scale, meaning that they are not spicy.
Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi. [6] Pure capsaicin is a hydrophobic, colorless, highly pungent (i.e., spicy) crystalline solid. [2]
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
Bell peppers aren’t spicy, but they add color and sweetness to recipes (and are great when stuffed). Scoville heat units: 0. Try it in: Veggie-Loaded Stuffed Bell Peppers. 2. Banana Peppers.
"They are related to other peppers, but they lack the compound called capsaicin, which makes those other peppers spicy." Not all bell peppers look or taste the exact same, though.
Researchers and spicy food enthusiasts tell us why chili peppers are so addictive. ... a scale ranging from bell peppers at 0 SHUs to the new hottest pepper in the world, Pepper X, at 2.693 ...
They called them "peppers" because, like black pepper (Piper nigrum), which had long been known in Europe, they have a hot spicy taste unlike other foods. [ 8 ] [ 9 ] Chilies were first brought back to Europe by the Spanish, who financed Columbus's voyages, at the start of the large-scale interchange of plants and culture between the New World ...
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 ...