BELL PEPPER

What is a bell pepper?

Bell peppers are fruits of the Capsicum genus, belonging to the Solanaceae family, and are characterized by their diversity in shapes, colors (green, red, yellow, etc.), and flavors, which can be sweet or spicy. Widely used in global cuisine, they can be consumed fresh in salads, roasted, stuffed, or in sauces, and are rich in vitamin C, antioxidants, and fiber, making them a nutritious and low-calorie option. Their versatility and beneficial properties make them an essential ingredient in many culinary cultures.

Nutritional properties

• Low in calories: Bell peppers are light and contain few calories, making them ideal for a balanced diet.
• Rich in vitamin C: They are one of the richest sources of vitamin C, essential for the immune system and skin health.
• Antioxidants: They contain compounds like carotenoids (beta-carotene, lutein, and zeaxanthin) that act as antioxidants, protecting cells from damage caused by free radicals.
• Vitamins and minerals: In addition to vitamin C, bell peppers provide vitamins A, E, and K, as well as minerals like potassium and magnesium, which are important for cellular function and blood pressure regulation.
• Fiber: They are a good source of fiber, which aids in digestion and contributes to a feeling of fullness.

Types of bell peppers

What are the different types of bell peppers? - Mentta Blog |

Bell peppers can be classified into various varieties, among which the following stand out:

• Sweet bell peppers: These are the most common bell peppers in cuisine, such as the bell pepper (red, yellow, and green), which are used fresh, roasted, or in stews.
• Spicy bell peppers: Include varieties like jalapeño, habanero, and cayenne peppers. These are valued for their spicy flavor and are used in sauces and seasonings.
• Italian bell peppers: Varieties like the "Italia" bell pepper are elongated and sweet, ideal for roasting or stuffing.
• Padrón peppers: These Galician peppers are small and can be sweet or spicy; they are usually fried in oil and served as tapas.

Bell pepper varieties in Spain

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• Bell pepper (morrón): This is the most common sweet bell pepper in Spain, used in salads, stews, and as a base for many recipes.
• Padrón peppers: Small and with thin skin, they are fried in oil and served with salt. They are a popular tapa in Galician gastronomy.
• Crystal pepper: This pepper is highly appreciated in Spanish cuisine for its sweet flavor and crunchy texture. It is used fresh in salads and dishes.
• Roasted Vera pepper: