Capsicum

Capsicums are seed pods. They can be red, green, yellow, orange, white, purple-brown and lime green. Green and red come from the same plant, however yellow, orange, white and purple are different varieties. Capsicums are sweet and juicy with a mild spicy flavor. Red capsicums, being riper, are sweeter than green capsicums.

Culinary use:

  • Capsicums can be eaten raw or cooked.

  • Use raw in salads, cut into strips and eat with dips, or use as an edible garnish.

  • Dice capsicums for use on pizzas; cut into chunks for kebabs; use in pasta sauces; or add to stir fries.

  • Stuff with rice or a breadcrumb mixture and bake.

  • Add roasted capsicums, either hot or cold, to salads and sandwiches.

Health benefits:

  • Red capsicums are a good source of vitamin C, folate and vitamin B6, and a source of vitamin A.

  • Green capsicums are a good source of vitamin C and a source of vitamin B6.

  • Yellow capsicums are a good source of vitamin C, and a source of folate and vitamin B6.

  • Orange capsicums are a good source of folate and vitamin C, a source of vitamin A, vitamin B6 and vitamin E.