Capsicum

Capsicum or peppers as we commonly call them grow only in high temperature and tropical countries. First cultivated in Mexico, capsicum has been used for thousands of years for its taste and medicinal attributes. Capsicum has many common names like cayenne, paprika, pepper, pimiento, and sweet pepper, to name a few.

The red capsicum is colored red because of its high vitamin A content. It is also good for people suffering from hypertension and in breaking down cholesterol build up. Red capsicum is also known to relieve ulcer pain. Meanwhile, the green capsicum is known for its high vitamin C content that wards off diseases like the common cold and flu.

Capsicum can be used to spice up sauces, dishes, sandwiches and salads. As a food, capsicum may be dried, pickled, roasted or eaten raw. And one not so known fact is that not all capsicums are hot. Some are sweet tasting while some are bitter. The bigger the chili, the less hot it is. Like bell peppers, the biggest variety of capsicum is not hot but tastes good because of its distinctive pepper smell that acts as an aroma and enhances the appetizing appeal of food. Dried capsicums are grounded and can be made into chili flakes. Pickled capsicums are eaten as it is or can be added to a dish to further enhance its flavor. Roasted capsicums are so good in sandwiches since they have that smoky flavor and fairly unique taste. This is good in barbecues and salads alike.

Different countries have different varieties of the capsicum, but the best known hot chili pepper varieties in the world can be found in Mexico and in the Philippines. Some countries put them into condiments so that they can be base for sauces like for example in Mexico. They use capsicums to put in their fajitas and salsas which is not only beneficial to your health but tastes good too. Indeed, the possibilities with capsicum are endless.