When It Comes To The Crunch

Perfect on pizza, in stir-fries or salads, the capsicum is one versatile veggie

- Jennifer Stackhouse

The common name you use for Capsicum annuum is an indicator of where you grew up. In Australia, they are known as capsicums, but in many other parts of the world, they’re referred to as peppers, bell peppers or even sweet chilli peppers. In some languages, they’re called paprika, which we know as the powdered spice made from the fruit of capsicums.

This confusion of names arises because capsicums are part of the same botanical group as the fiery chilli. Despite the name pepper, they are not related to the peppercorn, which is the seed of a tropical vine. Chillies and capsicums are part of the large Solanaceae family.

SWEET, NOT HOT

The heat in chillies comes from the chemical capsaicin, which produces a burning sensation if eaten or touched, but this chemical is absent in capsicums.

Just as there is huge variety among chillies, so is there among the sweet capsicums. As well as the commonly seen green or red options (often sold as ‘California Wonder’ or ‘Giant Bell’), there are varieties that turn yellow, orange or a chocolate colour as they ripen. The sweetest capsicums are those that have been allowed to fully ripen and colour on the plant.

HOW TO GROW CAPSICUMS

Capsicums are best grown as a summer-to autumn crop, planted in spring or early summer after the soil warms and all threat of frost has gone. They are related to tomatoes and grown in the same way with rich, well-drained soil and reliable moisture.

They need warmth to grow, so wait until winter is well and truly gone before planting capsicums into a sunny part of the vegetable garden.