Bell pepper

The bell pepper (also known as a sweet pepper or capsicum) is a cultivar group of the species Capsicum annuum. Bell peppers are botanically a fruit, but are widely used as a vegetable in culinary applications. They are native to Mexico, Central America, and the northern part of South America. Bell peppers are commonly consumed raw or cooked and are available in a variety of colors, including green, red, yellow, orange, and purple. The color of the pepper is an indication of its ripeness, with green peppers being less ripe and having a slightly bitter taste, while red, yellow, and orange peppers are fully ripe and sweeter. In Hebrew, the bell pepper is known as פִּלְפֶּל שְׁמֶמָנִי (philfel shmenani). Other relevant translations include pimiento in Spanish, poivron in French, and paprika in German (though the German term can also refer to the spice made from dried and ground bell peppers). Bell peppers are rich in vitamins and antioxidants, particularly vitamin C and carotenoids. They are a popular ingredient in various cuisines around the world, including Mediterranean, Mexican, and Asian dishes.