Shimla Mirch

Shimla Mirch is the Indian name for bell peppers or capsicums, especially the large, mild, non-spicy variety that’s commonly green but also available in red, yellow, and orange colours.

Why is it called Shimla Mirch?

• The name comes from Shimla (Himachal Pradesh, India), where capsicum cultivation first became popular during the colonial period.
• Mirch in Hindi means chilli/pepper, but unlike hot chillies, Shimla Mirch is sweet and mild.

Characteristics of Shimla Mirch

• Taste: Mild, slightly sweet, crunchy.
• Colours: Green (less ripe), red/yellow/orange (ripe, sweeter).
• Texture: Thick flesh, hollow inside (often stuffed in Indian cooking).
• Cooking: Retains crunch if lightly cooked, softens when sautéed longer.

Culinary Uses

• Indian Cuisine:
  • Aloo Shimla Mirch (potato-capsicum sabzi)
  • Paneer Shimla Mirch Masala
  • Bharwa Shimla Mirch (stuffed bell peppers)
  • Besan wali Shimla Mirch (with gram flour)
• Global Cuisine:
  • Used in salads, stir-fries, pasta, pizza toppings, soups, and stuffed/baked recipes.

Health Benefits

• Rich in Vitamin C (immunity booster).
• Contains Vitamin A, B6, folate, and antioxidants.
• Low in calories → great for weight management.
• Red/yellow ones have more carotenoids (good for eyes & skin).