The word pepper (the vegetable) is derived from the word pepper (the spice). When Christopher Columbus (or rather his doctor) spotted little red berries of a chilli kind, he mistook them for red pepper and thought the crew had finally arrived in India. Of course, it was a typo, but the word pepper (the vegetable) remained. The term “pepper” first appears in the English language in 1785, and it refers to fruits having a moderate flavor. This term is more widely employed by English speakers, who prefer to reserve the name “pimento” for types with a fiery flavor, whereas in Quebec, we talk more casually of “sweet pepper,” a perfectly appropriate expression.
If the four-lobed pepper has dominated the North American market for decades, there are now an increasing number of elongated pepper variants, such as cubanelle, bull's horn (or buffalo horn), chili banana, sweet cayenne, and small peppers of various forms. And it comes in a rainbow of hues ranging from green to brown, with cream, yellow, orange, red, and purple thrown in for good measure.
Chili has been domesticated for at least 7,000 years, according to remnants discovered in a cave in Tehuacan, Mexico (9,000 according to some, making it the oldest cultivated plant in America).
When we compare the little Cayenne pepper, which is considered a spice, to the giant pepper on the market, which is considered a vegetable, it is difficult to believe that they came from the same plant. However, this is the case, which explains why the names “pepper” and “pepper” are occasionally used interchangeably. The chili has been the subject of extensive selection work that has led to the multitude of varieties that we know today, and whose flavor ranges from very mild to very spicy. It is native to Bolivia and the surrounding areas, from where it quickly spread throughout the area that covers South America, Central America, and Mexico.
Christopher Columbus will bring chili pepper to Europe after his first expedition to America. The Spaniards will soon distribute it over the world, transmitted via the Portuguese, and it will be embraced in a large number of national kitchens. The four-lobed pepper is unknown when it initially arrived in Europe, although it was purportedly first recorded in 1699 by an Englishman called Wafer, a pirate by trade, who saw bushes in Panama laden with these big fruits.

Chili peppers and peppers come from the same bush. Although it is considered a vegetable, it is actually the fruit of a nightshade type. Its color varies as it ripens; when harvested before maturity, it remains green. It will become yellow, then red, if left on the plant. It is high in vitamin C and contains a variety of other beneficial micronutrients like as carotenoids and flavonoids. As a result, the higher the concentration of antioxidant compounds in ripe, red fruit, the better.
The pepper has little energy nutrients because it is made up of more than 90% water. As a result, it consumes extremely little calories. It's mostly because of its carbs, which primarily consist of glucose and fructose. Proteins and lipids are only found in trace amounts.
The pepper is the vegetable with the highest concentration of fresh vitamin C. It also contains vitamin A and provitamins A, particularly when fully ripe (red). It's also high in B vitamins, including B6 and B9, as well as Vitamin E.
Vitamin B9 is particularly abundant in raw yellow pepper, whereas vitamin K is found in green pepper.
It is rich in iron, copper, calcium, potassium, phosphorus, manganese, and zinc, among other minerals and trace elements.
Its meat and skin are abundant in antioxidant compounds like as carotenoids and flavonoids.
Red peppers are high in beta-carotene and beta-cryptoxanthin, which are precursors of vitamin A in the body. Lycopene, an antioxidant molecule, is also present (non-provitamin A carotenoid)
It has a large number of fibers (celluloses and hemicelluloses).
Peppers are a seasonal vegetable that grows in the summer and fall.
Every day, the National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits or vegetables. One serving of vegetables is equivalent to a small pepper or half of a large bell pepper.
Vitamins, antioxidant chemicals, and fibre found in fruits and vegetables all play an important part in maintaining good health. A high intake of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other disorders.
Peppers are one of our diet's top sources of vitamin C. This vitamin, which has antioxidant characteristics, may be responsible for a substantial part of the vegetable's beneficial benefits.
Nutritional and caloric values ​​of The Pepper
For 100 g of Pepper:

Pepper is a summertime icon that may be found in salads and ratatouilles. It has a low calorie count, is high in vitamins, and is simple to prepare. This fruit veggie is native to Mexico, and Christopher Columbus would have carried it back to Europe.
Characteristics of pepper
The vitamin C content of peppers fluctuates as they grow and during storage. Green peppers' vitamin C concentration (stored at room temperature) increases after harvest, but red peppers' tends to decrease, as the latter have already attained full maturity. Similarly, after many days in the refrigerator, the vitamin C concentration of green peppers would stay consistent, but red peppers' vitamin C content would decline significantly.
Pepper includes capsaicin and capsinoids, which increase digestive secretions but can be irritating to mucous membranes. However, they are found in trace levels in the seeds, which are 10 to 25 times less plentiful than in chili.
It is high in antioxidants, vitamin C, fiber, and stimulates intestinal transit, as well as lowering the incidence of some malignancies.
A number of advantages are associated with peppers.
** Antioxidant reserve
Antioxidants are substances that protect cells in the body from free radical damage. The latter are highly reactive molecules that are thought to have a role in the development of cardiovascular disease, cancer, and other age-related disorders. The antioxidant activity of peppers varies depending on their ripening stage, as well as their geographical origin, season, and growth circumstances. Antioxidants such as carotenoids and flavonoids are found in variable levels in green and red peppers. Red peppers have a higher content of antioxidants than green peppers.
** Trace elements are abundant.
Women may get manganese from raw green and yellow bell peppers. Manganese is a cofactor for numerous enzymes that aid in a variety of metabolic activities. It also contributes to the protection of free radical damage.
Copper may be found in raw or cooked and drained green bell peppers, boiled and drained red bell peppers, and raw yellow bell peppers. Copper is required for the synthesis of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body as a component of numerous enzymes. A number of copper-containing enzymes also contribute to the body's defense against free radicals.
** A rich source of vitamin A
Red pepper, when boiled and drained, is a good source of vitamin A. Raw red pepper is a wonderful source for both men and women. Vitamin A is one of the most versatile vitamins, as it is involved in a variety of bodily activities. It stimulates bone and tooth growth, keeps the skin healthy, and protects against infections, among other things. Furthermore, it acts as an antioxidant and improves healthy vision, especially in the dark.
** Vitamin K source
Green peppers are high in vitamin K. Vitamin K is required for the synthesis (production) of proteins involved in blood coagulation (both stimulation and inhibition of blood clotting). It also aids in the development of bones. Vitamin K is created by bacteria in the colon in addition to being found in the meal, which explains why shortages in this vitamin are uncommon.
** Vitamin C content is really high.
Peppers are high in vitamin C and are a good source of it. This vitamin's level rises as the pepper ripens, and it's around twice as high in red peppers as it is in green peppers that haven't achieved full maturity. Vitamin C contains anti-oxidant qualities, and it may be responsible for some of the health benefits associated with a diet rich in fruits and vegetables. Vitamin C in the blood helps the body prevent oxidation and inflammation, which protects against the start of degenerative illnesses linked to aging.
** B2, B3, B6, and B9 vitamins are included in this food.
Vitamin B2, often known as riboflavin, is found in raw red pepper. It, like vitamin B1, plays a part in all cells' energy metabolism. It also helps with tissue development and repair, hormone synthesis, and red blood cell creation.
Women can get vitamin B3 from raw red and yellow bell peppers. Vitamin B3, often known as niacin, is involved in a variety of metabolic processes, including the creation of energy from carbs, lipids, proteins, and alcohol. It also aids in the synthesis of DNA, allowing for appropriate growth and development.
Pantothenic acid may be found in raw red pepper. Pantothenic acid, often known as vitamin B5, is a component of a crucial coenzyme that helps us to properly utilize the energy supplied in the foods we eat. It also plays a role in the synthesis (production) of steroid hormones, neurotransmitters (messengers in nerve impulses), and hemoglobin.
Raw red peppers are a rich source of vitamin B6, as are boiling and drained red, green, and yellow peppers. Vitamin B6, commonly known as pyridoxine, is a coenzyme involved in protein and fatty acid metabolism as well as neurotransmitter synthesis (manufacturing) (messengers in nerve impulses). It also aids in the formation of red blood cells, allowing them to transport more oxygen. Pyridoxine is also required for the conversion of glycogen into glucose and aids in the normal functioning of the immune system. Finally, this vitamin aids in the creation of specific nerve cell components as well as the control of hormone receptors.
Raw yellow pepper is high in folate. Folate (vitamin B9) is essential for the formation of all cells in the body, including red blood cells. This vitamin is necessary for the creation of genetic material (DNA, RNA), the proper functioning of the neurological and immunological systems, and the healing of wounds and wounds. Because it is required for the synthesis of new cells, sufficient intake is critical throughout growth and development of the fetus.

To pick a good pepper, it should be firm, glossy, and free of blemishes or bruises.
Bell peppers are a four-lobed vegetable that range in color from green to red depending on maturity.
Peppers are divided into two groups in terms of culinary use: hot peppers, which primarily serve as a spice, and sweet peppers, sometimes known as “peppers,” which are typically consumed as vegetables.
It is best to take the pepper uncooked to get the maximum benefit from the vitamins and minerals it contains. It's high in vitamin C (particularly red pepper), beta-carotene, and has a low calorie count.
Bell peppers are a four-lobed vegetable that range in color from green to red depending on maturity.
The pepper is really the fruit of a plant that is consumed as a vegetable. There are various variations, each with its own form, size, flavor, and, most importantly, color. The color of the peppers changes as they develop, and the green pepper is harvested before it is fully ripe. If you leave it on the plant, it will become yellow, then orange, and finally red as it ripens.
Keep it in good condition.
If you expect to consume peppers fast, keep them in a cold, dry spot rather than in the refrigerator.
Refrigerator: Store in the vegetable drawer for up to a week. Place it in a perforated bag without cleaning it.
Wash the peppers and remove the seeds and white membranes before freezing them. Cubes, slices, or strips can be cut. Freeze the pieces for at least an hour after spreading them out on a metal sheet. After that, seal the pepper pieces in airtight bags and place them back in the freezer. You may also blanch the peppers by boiling them for 5 minutes before using them.

Remove the seeds as well as the white membrane, which is fairly indigestible, before cooking.
What's the best way to prepare it? What is the best way to match it?
Roasting the pepper on both sides over a gas stove flame, with a blowtorch, or in the oven is commonly suggested to peel it. We place the skin in a paper or plastic bag to sweat for about 20 minutes once it is slightly roasted. The skin then readily pulls away. This technique, however, alters the organoleptic properties of the pepper and imparts a roasted flavor that is not ideal for many recipes. After splitting it into four halves, peel it using a vegetable peeler.
** Varieties with an elongated form and thin flesh are commonly chosen for this purpose and are fried, sautéed, or grilled.
** Miniature or banana peppers are liked in brine or vinegar.
** Meat, fish, grains, or vegetables can be stuffed. The four-lobed pepper is commonly used, but the bull's horn is an excellent alternative.
** Seared with squid or scallops, crushed tomatoes, garlic, fish stock, and rings of spicy sausage. Cover and cook until the fish and sausage are heated, then reduce the sauce and serve.
** Roast red and green peppers in olive oil, then peel them, cut them into strips, and drizzle with olive oil seasoned with pressed garlic and salt. Serve as an antipasto, in salads, or over a cream cheese-filled bagel.
** As a dip: A simple appetizer is raw pepper slices dipped in thick yogurt seasoned with fresh herbs. Colors should be varied;
** Salads with salsas; omelets, ratatouille or paella;
** In the Basque piperade, sauté the onions without browning them, then add the tomatoes and little sweet green peppers (or, if those aren't available, strips of a big pepper) and simmer until the tomatoes have released their water. Whisk the eggs together, then add them to the veggies and simmer for just long enough for them to set. Slice some Bayonne ham (or prosciutto) and add it to the piperade after browning it in a skillet. Garnish with an Espelette pepper if desired.
** Serve as a coulis with pasta, vegetables, terrine, and other dishes.
** Soups,
** In jams & jellies;
** Thread tiny peppers, pearl onions, and cherry tomatoes onto skewers, spray with olive oil, thyme, and rosemary, and grill over coals or on the grill.

An oral allergy syndrome, which is an allergic reaction to some plant proteins, might be caused by green pepper.
Some persons who are allergic to pollen may be affected by this occurrence. Following the eating of the offending meal, itching and burning feelings arise in the mouth, lips, and throat. Symptoms might fade away in a matter of minutes. However, you should see your doctor, who can send you to an allergist, to figure out what's causing the response and what precautions you should take.
One of the foods that might cause oral allergy syndrome is green pepper. This condition is caused by an allergic response to proteins found in a variety of fruits, vegetables, and nuts. Some persons who are allergic to pollens in the environment are affected. Hay fever is usually often the precursor to this disease. An immunological response may develop when some persons with birch pollen allergies ingest raw green pepper (cooking generally breaks down the allergenic proteins).
Itching and burning sensations localized to the mouth, lips, and neck may develop, although they normally diminish a few minutes after ingesting or touching the offending food. In the absence of additional symptoms, this response is not significant, and green pepper consumption does not need to be avoided on a regular basis. However, you should see an allergist to figure out what's causing your sensitivities to plant foods. The latter will be able to determine whether further measures are required.