Daijiworld Media Network - Mumbai

Mumbai, Nov 2: Capsicum, commonly known as bell pepper, is a popular and colourful vegetable that brightens up dishes in kitchens around the world. From stir-fries and salads to roasted platters, it adds both crunch and flavour. Among the varieties, green and red capsicums stand out the most, not just for their colours but for their distinct taste, ripeness, and nutritional benefits.

The difference between the two begins at the farm. Green capsicums are harvested before they fully ripen, giving them their slightly bitter flavour and firm texture. Red capsicums, however, are simply mature green peppers that have ripened on the plant. As they turn red, their natural sugars develop, making them sweeter and richer in nutrients. The deep red hue comes from carotenoids such as beta-carotene and capsanthin, which give them their strong antioxidant properties.

In taste and texture, green capsicum is crisp and mildly bitter, making it perfect for spicy curries, stir-fries, and stuffed dishes. Red capsicum, on the other hand, is soft, juicy, and naturally sweet. It complements salads, grilled vegetables, and Mediterranean-style meals beautifully, adding not only flavour but also vibrant colour to the plate.

Both varieties are packed with vitamins and antioxidants, but red capsicum has the upper hand nutritionally. While green capsicum is a good source of vitamin C, vitamin B6, and fibre, red capsicum contains almost double the vitamin C and many times more beta-carotene. It is also rich in vitamins A, E, and folate, all of which support eye health, skin repair, and a stronger immune system.

Capsicums are also a great choice for those managing blood sugar or watching their weight. They are low in calories and have a low glycaemic index, meaning they do not cause sudden spikes in blood sugar. Red capsicum, in particular, helps reduce oxidative stress thanks to its antioxidants and vitamin C content. Studies suggest that compounds found in capsicums can also aid metabolism and improve fat burning, making them ideal for weight management.

Both varieties offer a powerful immunity boost. Red capsicum’s vitamin C levels are so high that they can even surpass those found in oranges. Along with carotenoids like lutein and zeaxanthin, these nutrients help fight cellular damage, protect the eyes, and slow down the effects of ageing.

In the kitchen, the choice between green and red often depends on the recipe. Green capsicum suits savoury and spicy dishes, while red capsicum enhances sweet and tangy preparations. Combining both not only adds a visual appeal but also balances flavour and nutrition.

While green capsicum lasts longer after harvesting, red capsicum tends to spoil faster due to its higher sugar and water content. But whether crisp and bitter or soft and sweet, both bring their own charm to the table — proving that good health can indeed come in all colours.