High consumption of fruits and vegetables has been linked to a reduced risk of many chronic illnesses, such as cancer and heart disease. The Madame Jeanette pepper is very hot, with a Scoville rating of 100,000-350,000 SHU. Making it one of the hottest peppers in the world. Handle with caution! 39. Caribbean Goat Peppers For this reason, eating raw bell peppers alongside iron-rich foods — such as meat or spinach — may help increase your body’s iron stores, cutting your risk of anemia. SUMMARY IBS. Even though they are ripe and technically easier to digest and better for IBS than green bell peppers, orange bells can still trigger symptoms of digestive discomfort if you have irritable bowel syndrome and should be avoided if you experience symptoms of intolerance. Devil's Tongue pepper, be sure to handle them with care, as their intense heat can cause skin irritation. It is important to use ventilation to avoid inhaling their potent fumes. 38. Madame Jeanette Pepper

The variety contains vitamins A, B1, B2, B3, B5, B6, B9, B12, C, E and K and choline. Orange bell peppers are high in vitamin A, with a content rivaling that of red bells: 157 micrograms. Some of the antioxidant carotenoid compounds which are responsible for the bright orange color of the peppers (primarily beta-carotene, but also alpha-carotene, gamma-carotene) are converted into the vitamin A form called retinal, helping meet dietary requirements of the nutrient. Serrano peppers are native to the mountainous regions of Mexico. They were first introduced to the United States in the early 1900s and have since become one of North America's most popular chili peppers. The bell pepper (also known as paprika, sweet pepper, pepper, capsicum / ˈ k æ p s ɪ k ə m/ [1] or in some places mangoes [2]) is the fruit of plants in the Grossum Group of the species Capsicum annuum. [3] [4] Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum. Scoville heat units. The units by which the Scoville scale is measured ( read more about them here). It is the key numerical value of our (or any) hot pepper list. Min/Max SHUThese small green peppers are native to SE Asia. While they aren’t generally very hot, per the SHU score, there is some variation from pepper to pepper, so don’t be surprised if you bite into one and get more than you were expecting. You can eat these raw, but we think they are better roasted ( roasted pepper guide here!) or perhaps deep fried and served as an appetizer for which their small two bite size is perfect. Banana Peppers (SHU 0 to 500) The tangerine fruit is a citrus fruit that is native to Tangier but is widely cultivated internationally, especially across America. The tangerine is recognized for its sweet, but slightly sour flavor and strong citrus fragrance.

Azhar Ali Farooqi; B. S. Sreeramu; K. N. Srinivasappa (2005). Cultivation of Spice Crops. Universities Press. p.336. ISBN 978-81-7371-521-1. Fatalii pepper is known for its extreme heat and citrus flavor. It is a species of chili pepper that is native to Central Africa. The Fatalii has a fruity, citrus flavor with a searing heat comparable to the habanero pepper, which is related to the Fatalii. So, let’s say that they are testing the cayenne pepper. They found they had to diluted it to between 35,000 to 50,000 parts water/sugar mix to oil from the pepper before the panel said they could barely taste it. This ratio becomes the SHU rating. While the scale goes up to 16 million, there are no peppers rated at 16 million. That would be the rating for pure capsaicin oil. (For reference, defensive pepper sprays are around 5 million). Types of Peppers Moeller Sm, et al. (2000). The potential role of dietary xanthophylls in cataract and age-related macular degeneration. Good amounts of potassium and an almost undetectable sodium content make it a good food to eat for high blood pressure.Marín A, et al. (2004). Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.).

How about our Jalapeno Poppers, or who doesn't love a great Traditional Texas Chili? Have you made a homemade Adobo sauce before? ➡️ Adobo Sauce Recipe | The Ultimate Guide ⬇️ Table of Contents Serranos are from the Mexican states of Puebla and Hidalgo. Their name comes from the Sierras Mountains in those regions. Though hotter than Jalapenos, they are often eaten raw, but also used in pico de gallo, salsa, and chili. They are one of the most popular peppers in Mexican recipes. Guajillo Chili Peppers (SHU 2,500 to 30,000)

Bell Pepper Nutrition Facts

Peppers can be potted up when the first set of true leaves appears. Waiting until several sets of leaves are present results in a stronger stem and helps avoid damage during repotting. The apricot fruit is a popular fruit that is classified as a plum species, but is also commonly classified as a stone fruit and is considered to be similar in texture to the peach. Fekete K, et al. (2012). Effect of folate intake on health outcomes in pregnancy: a systematic review and meta-analysis on birth weight, placental weight and length of gestation. Choose your capsicum to suit your dish and experiment with different varieties. Green peppers are the most bitter, and work well in tangy dishes such as goulash. Reds are all-rounders: incorporate them into stir fries, ratatouille, or pasta sauces. Spanish dishes also make heavy use of red peppers and paprika, a derivative of the Anaheim pepper variety. Try piquillo peppers, which work well as tapas, either stuffed with soft cheese or served with pan-fried slices of chorizo. Or, ring the changes with pleasantly sweet Romero peppers. Purple beauty peppers are a type of sweet bell pepper that is typically grown in greenhouses. The pepper is named for its beautiful deep purple color, which can vary in intensity depending on the growing conditions.