Grossum Group of the species Capsicum annuum. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Calories in 1 capsicum and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary.
The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. Piper nigrum originating from India, was a highly prized condiment. Percentages are roughly approximated using US recommendations for adults. The most common colors of bell peppers are green, yellow, orange and red. Other colors include brown, white, lavender, and dark purple, depending on the variety.
Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe. Like the tomato, bell peppers are botanical fruits but culinary vegetables. Pieces of bell pepper are commonly used in garden salads and as toppings on pizza. The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes.
North Carolina Extension Gardener Plant Toolbox”. Paprika: A Spicy Memoir from Hungary. Agricultural Marketing Resource Center, US Department of Agriculture. Vegetable of the Month: Bell Pepper”. University of the District of Columbia.
Center for Nutrition, Diet and Health. This article is about the spice. All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Hungarian origin of the English term.
Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. The red, orange or yellow color of paprika is due to its content of carotenoids. Peppers, the raw material in paprika production, originated from North America, where they grow in the wild in Central Mexico and have for centuries been cultivated by the peoples of Mexico. The first recorded use of the word paprika in English is from 1896, although an earlier reference to Turkish paprika was published in 1831. Paprika is produced in various places including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States.
Hungary is a major source of paprika, and it is the spice most closely associated with Hungary. The spice was first used in Hungarian cuisine in the early 19th century. The most common Spanish paprika, Pimentón de la Vera, has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood. Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rice, stews, and soups, such as goulash, and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices.