Peppers are native to Northern South America and Central America. During the 16th century were brought to Europe by the Spanish conquistadors, hence the name Spanish pepper. In Germany were called paprika. Originally the peppers were grown as an ornamental plant. Only in the early 20th century, following the intense cultivation, the fruits have begun to be used as vegetables: until then were very small and spicy and were used only as a spice.
1 portion is a little pepper.
Today there are sweet peppers, from eating as vegetables and spicy peppers, to use as a Spice (e.g. chilies). Tang was due to an alkaloid, capsaicin, chili peppers are very rich. In sweet peppers this alkaloid is contained only in modest amounts. In the pharmaceutical industry, capsaicin contained more than anything else in the seeds and membranes that separate them, is used to produce analgesic preparations. Regarding cooking should know that peppers lose their bright colour and turn brown if you use for baking ingredients containing acids, like e. g. the wine or lemon juice. The ingredients of this type should be added at the last moment. There are people whom the peppers remain on the stomach and this depends on their skin that is difficult to digest. However it is quite easy to sbucciali after immersing for about two minutes in boiling water: even without the peel the peppers retain most of their nutrients.
Peppers season runs from July to October.
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Even when they are ripe peppers have a high content of vitamin C and beta-carotene. Ripe peppers contain more vitamin C, carotenoids and flavonoids and sugar and for this reason are sweet.