Bell Pepper Is a Cultivar Group of the Species Capsicum Annuum. the Main Colors of Bell Pep- Pers Are Green, Yellow, Orange and Red

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Bell pepper is a cultivar group of the species Capsicum annuum. The main colors of bell peppers are green, yellow, orange and red. More rarely, color can be brown, white, lavender, or dark purple, depending on the variety of pepper. Most typically, unripe fruits are green or, less com- monly, pale yellow or purple. Red bell peppers are simply ripened green peppers. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". Peppers are native to Mexico, Central America, and northern South America. The ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter. Pepper seeds were carried to Spain in 1493 and from there spread to other European, African, and Asian coun- tries. Today, China is the world's largest pepper producer, followed by Mexico and Indonesia. Bell peppers are rich sources of antioxidants and vitamin C. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Red and green bell peppers are high in para-coumaric acid. Ideal growing conditions for bell peppers include warm soil, ideally 70 to 84 °F, that is kept moist but not waterlogged. Bell peppers are sensitive to an abundance of moisture and extreme temperatures. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early fall months. https://en.wikipedia.org/wiki/Bell_pepper .

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Native Peppers from Around the Globe
International Gardener Native Peppers From Around the Globe By Pat Dickey & Ray Novitske, Fairfax Master Gardeners Question: Where do peppers in Indian curries, Thai noodles, Mexican enchilladas, and Chinese . .stir-fry come from? Answer: South America Even though we associate different sizes, colors, shapes, and tastes of peppers with different nationalities and cuisines, they all originate in South America. Upon being exposed to the capsicum plant in the Caribbean, Columbus thought he had come across the peppercorn, and thus called it pepper. Peppers were spread around the world as a spice, mostly by 16th century Portuguese traders interested in the lucrative spice trade. After some time and regional cultivation, new varieties popped up and became integrated into the regional cooking we are familiar with today. This is the first in a new series which will expose us to new vegetables and ornamentals that may be growing in our international gardeners’ gardens. Aji Amarillo Native South American peppers, Aji Amarillo peppers (Capsicum baccatum) are popular in Peruvian cooking. They can be used fresh for soups and sauces, made into a chili paste, or dried. The smaller Aji ‘Chinchi’ Amarillo pepper seeds were recently introduced in the US and is a cultivar of the larger Aji Amarillo species. ‘Chinchi’ bears fruit much sooner in the season than the larger Amarillo species. The peppers are also considered rare and measure only 3 inches by one-half inch. Aji ‘Chinchi’ Amarillo peppers are fruity and full of flavor with medium- Exchange Exchange high heat. The peppers develop from green to a golden photo: ISouthern Exposure Seed www.SouthernExposure.com orange-yellow before harvest in 52 days.
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