Capsicum

Capsicum is both the name of a plant genus and the fruits it produces, commonly known as chillies, peppers, or bell peppers, depending on the type and region.

Here’s a breakdown for you:

Botanical Overview

• Scientific name: Capsicum (belongs to the nightshade family, Solanaceae).
• Native region: Central and South America.
• Types: Ranges from sweet bell peppers (no heat) to very hot chillies like bhut jolokia or habanero.

Types of Capsicum

1. Bell peppers (Shimla Mirch in India): Sweet, crunchy, no pungency. Available in green, red, yellow, and orange.
2. Chillies: Hot and pungent (green chillies, red chillies, bird’s eye, jalapeños, etc.).
3. Special varieties: Paprika (dried & ground), cayenne pepper, ornamental peppers.

Nutritional Value

• Rich in Vitamin C, A, E, K, and folate.
• Contains capsaicin (in hot chillies), which gives the burning sensation and has medicinal properties.
• High in antioxidants → good for immunity, skin, and anti-inflammation.
• Low in calories → ideal for weight management.

Culinary Uses

• Bell peppers: Used in salads, stir-fries, curries, pizzas, pasta, and stuffing.
• Chillies: Fresh or dried in chutneys, pickles, curries, sauces, and spice blends.
• Paprika & chilli powder: For seasoning and colouring dishes.

Medicinal Benefits

• Capsaicin: Helps boost metabolism, relieve pain (used in pain relief creams), and may reduce appetite.
• Antioxidants: Support heart health and reduce inflammation.
• Vitamin C: Strengthens immunity.

Fun fact:
In some countries, like the US, “pepper” is the common name, while in India and much of Asia, “capsicum” usually refers only to the large, mild bell peppers.