Beginning in South America no less than 7000 years back, capsicums were acquainted with whatever is left of the world by Christopher Columbus and different adventurers.
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Capsicums are a piece of the Solanaceae family, which incorporates tomatoes, eggplants and potatoes, and are firmly identified with chillies. They arrive in an assortment of hues, from green and purple to red, orange and yellow. All capsicums begin green and shading as they mature, getting to be noticeably sweeter and more nutritious (red ones are sweetest). All assortments can be eaten crude and end up plainly sweeter with cooking.
Lasting through the year however best from November to June. purchasing: Capsicums ought to be overwhelming for their size and firm, glossy and smooth in appearance. Keep away from ones that are wrinkled or imperfect.
Refrigerate unwashed for five to seven days.
To utilize crude, sliced down the middle, expel the seeds and film, and cut or dice. To peel, cook entire or in areas (expelling seeds and layer first) in a 220oC broiler until skin is darkened and rankled (around 20 minutes), at that point put in a plastic pack and seal. At the point when sufficiently cool to deal with, skin ought to leave away effectively.
A supplement thick vegetable, capsicum is an incredible wellspring of beta-carotene and vitamin C. It’s likewise a decent wellspring of vitamins B1, B6 and K and folic corrosive, and also various cell reinforcements including zeaxanthin (which can help counteract age-related macular degeneration). Red capsicums contain lycopene (said to secure against coronary illness and a few tumors including prostate).
Peperonata is an incredible side dish for meal meats and flame broiled fish, or a beautiful pasta sauce – simply include some dark olives and disintegrated feta or ricotta.