Also call: Peppers, Chillies
 | DESCRIPTION
|
Same family as the tomato, eggplant and pepino. Has a
varieties of colours from green to black or white and has a shiny skin with
crisp, moist flesh.
| HISTORY AND ORIGIN
|
Native to Tropical America and evidence of different
varieties were found in the Peruvian ruins more than 2000 years ago. The
name peppers were used when the Columbus found hot varieties.
| BUYING AND STORAGE
|
Look for firm, shiny, brightly coloured Capsicum with no
blemishes. Refrigerate Capsicum in a plastic bag and will keep up to 7 days.
| PREPARATION AND USE
|
Wash. Cut off tops. Remove stem, membrane and seeds. Slice
or chop. Can be used for stuffings, or cut into rings to make salads, use in
casserole and omelette, great for stir-fry.
| NUTRITIONAL INFORMATION
|
Excellent source of vitamin C. Red Capsicum contains more
kilojoules than Green Capsicum. 100 grams provides over 7 times the daily
recommended allowance of vitamin C.
| MAJOR NUTRIENTS
|
- SERVING SIZE: 100 grm
* ENERGY:
67
kj
* CALCIUM:
* PROTEIN: 2
grm
* VITAMIN A:
* FAT: .1
grm * VITAMIN B:
* CARBOHYDRATES: 2
grm * VITAMIN C: 213
mg
* DIETARY FIBRE: 1
grm
* SODIUM:
2 mg
* IRON:
| VARIETY
|
GIANT BELL: The most common
variety, has a large bell shape, sweet and juicy tasting, has a variety of
colours from green, red, orange, brown, yellow, white and black.
 LONG SWEET YELLOW: Has a long tapering shape like a big
chilli, sweet and juicy tasting and yellow, red and green in colour.
LONG RED CAYENNE: Has a long tapering shape like a big
chilli and tends to curl at the end and hot flavour. Red or green in colour.
 CHILLIES: Tiny peppers with a tapering ends
various colours and shapes and has a mild to hot flavour. (See description
on Chillies).
|
