Vegetable
Capsicum annuum
A tier
Capsicum annuum is the species that includes bell peppers and many chilies—here as the botanical frame for sweet blocky bells with thick walls and zero-to-trace heat. Bell types were selected for large, non-pungent fruit in a range of colours as they ripen. Flesh is crisp, juicy, and grassy-sweet when green, fruitier when red, yellow, or orange. Eat raw, roast and peel, stuff, or sauté. Species-level identity links bells to the wider Capsicum kitchen without implying chili heat. Greenhouse and field production supply year-round.
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Characteristics
Preparations
Traits
History
European selection within New World C. annuum produced large sweet non-pungent types.
Blocky bell peppers became a distinct market class from hot annuum chilies.
Coloured bells and greenhouse culture expanded sweet pepper luxury and volume.