📝 Description

What is this product?

Capsicum (Bell Pepper) is a colorful, crisp, and mildly sweet vegetable that belongs to the pepper family. Available in vibrant shades of green, red, and yellow, capsicums are known for their juicy crunch and distinct flavor that enhances salads, stir-fries, curries, and grilled dishes. This versatile vegetable is packed with nutrients — particularly vitamin C, vitamin A, and antioxidants — making it excellent for boosting immunity and promoting glowing skin. Whether sautéed, roasted, or eaten raw, capsicum adds both color and nutrition to every meal.

🌍 Origin

Native to Central and South America, capsicum has been cultivated for thousands of years and spread worldwide through Spanish and Portuguese traders. Today, it’s grown across tropical and subtropical regions including India, Saudi Arabia, and the Middle East. Locally grown capsicums are valued for their freshness, vibrant color, and superior taste — making them a popular choice among chefs and households alike.

🍽️ Nutrition Table (Per 100g)

Note: Red and yellow capsicums contain higher levels of beta-carotene and antioxidants than green ones.

👩‍🍳 Cooking Method Recipes

🥗 Recipe 1: Stir-Fried Capsicum with Garlic

Ingredients: 2 capsicums (mixed colors, sliced), 2 garlic cloves (chopped), 1 tsp olive oil, salt, black pepper, and a dash of soy sauce.

Method:

1. Heat olive oil in a pan and add garlic; sauté until fragrant.
2. Add sliced capsicums and stir-fry for 3–4 minutes on high heat.
3. Season with salt, pepper, and a splash of soy sauce.
4. Serve warm with rice or as a topping for noodles.

Why it’s healthy: Low-fat and high in vitamin C, promoting metabolism and immunity.

🍛 Recipe 2: Stuffed Capsicum

Ingredients: 3 capsicums (whole), 1 cup cooked rice or quinoa, ½ cup chopped vegetables or minced chicken, 1 tbsp tomato paste, olive oil, salt, and spices.

Method:

1. Cut off the tops of capsicums and remove seeds.
2. Mix rice, vegetables, tomato paste, and spices to prepare the filling.
3. Stuff the mixture into the capsicums and drizzle with olive oil.
4. Bake at 180°C for 20–25 minutes or until soft and lightly browned.

Why it’s healthy: Balanced with complex carbs, fiber, and vitamins — a light yet filling meal.

🧊 Storage Instructions

🏠 Room Temperature

• Keep unwashed capsicums in a cool, shaded area if using within 1–2 days.

❄️ Refrigeration

• Store in a perforated plastic or paper bag inside the vegetable crisper drawer.
• Remains fresh for 7–10 days.

🥶 Freezing

• Slice capsicums, blanch for 2 minutes, cool, and store in airtight freezer bags.
• Best used within 3 months for stir-fries, curries, and pasta dishes.

🧺 Handling Tips

• Wash thoroughly and remove seeds before cooking.
• For best flavor, cook lightly to retain crunch and nutrients.