The Seven Days of Vegetables and Fruit - Capsicums: otherwise known as peppers or sweet peppers are from the nightshade family (as was the potato we learnt about yesterday) and became a regular item on the New Zealand menu in the past three to four decades. They are native to America and have been cultivated for thousands of years. They are seed pods and range in colour from red, yellow, orange, green, white, purple and brown. These are all different varieties except for the red and green which grown on the same plant (green = unripe, red = ripe). One of the things I find most interesting about the capsicum is that they contain capsaicin which is a chemical that can produce a strong burning sensation in the mouth of unaccustomed eaters. Mammals find this generally unpleasant whereas birds are unaffected. The result of this is that they are protected from being eaten by a mammal, but the bird will eat them and distribute the seeds. Capsicums are rich in Vitamin C and beta-carotene, and also contain potassium, folate and other B Vitamins. The red pepper is especially sweet and contains higher levels of both vitamin C and carotenoids than their other coloured siblings. Studies indicate they may promote lung health and good eyesight (move over carrot!), and rheumatoid arthritis. They are available all year round but their main season is January to April (and hence will be the cheaper time to buy them). They are delicious raw, sliced into a salad or eaten with dips. They are also fantastic stuffed with mince, rice, vegetables, roasted, baked or grilled (with skins either peeled off or left on) or barbecued. they can be turned into a kebab, and are yummy in hot salads with eggplants a chickpeas. They are also a great ingredient in winter Ratatouille.
Posted on: Sun, 23 Jun 2013 08:40:20 +0000
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