Bell Pepper

Bell peppers, also known as sweet peppers, are the fruit of the Capsicum annuum plant. They come in various colors, including red, yellow, orange, and green, each of which has a slightly different flavor. A green bell pepper is less sweet and slightly more bitter than the red, yellow, and orange varieties, which are sweeter due to longer ripening on the plant.

The scent profile of bell peppers is fresh, slightly grassy, and crisp. The green variety often has a more vegetal, earthy aroma reflecting its unripe nature, while red peppers have a fruitier and sometimes almost floral smell indicative of their ripeness. Bell peppers do not have the spicy heat associated with many other peppers from the Capsicum genus, as they contain a recessive gene that eliminates capsaicin, the compound responsible for heat.

When cooked, bell peppers become sweeter, and their scent becomes softer and more mellow, blending well with numerous cuisines and enhancing the overall aromatic profile of dishes. This versatility makes them a popular ingredient in salads, stir-fries, and grilled dishes across various culinary traditions.

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