Bell pepper

mildFresh

0-0 SHU

Origin

The Americas; now grown worldwide.

Uses

Raw in salads, roasted in Catalan escalivada, baked and stuffed, and as the backbone of sofrito and pisto. Also in piperade, ratatouille and countless stews where it adds sweetness and colour.

About this chile

It is the only common Capsicum with no heat at all, and that is no accident: a recessive gene blocks the production of capsaicin, the molecule of fire. Green, red, yellow or orange are often the very same pepper at different stages of ripeness (green is the most unripe and bitter; red the sweetest). It belongs to the same species as the jalapeño or the cayenne, so it is a chilli in good standing, just one that forgot to bite.