In 1492, Columbus and his explorers discovered sweet and hot peppers in the West Indies and took samples back to Europe.Peppers quickly became popular in Europe as a food, spice,
and condiment. Twenty years later, travelers found bell pepper varieties growing throughout the West Indies, Central America, Mexico, Peru and Chili. Since then, peppers have been introduced to many other parts of the world including Africa and Asia.
Peppers are a prolific crop and become ready to pick in what is called a “flush”. A whole crop is ripe for the market at one time. The red bells are the matured green bell peppers. Some varieties will turn gold, yellow, brown, or even purple.
The red bell pepper is very sweet. All medium peppers have about 190% vitamin C and 8% vitamin A. The colored peppers are more costly and often used for decorations and containers for dips and sauces.
The Habanero is the hottest chili in the world! They reach 300,000 Scoville Heat Units. ( a scale that measures the heat content in each variety of chili pepper) Peppers are used in cuisines around the world. By removing the seeds and ribs of the pepper, the heat can be lessened. However, Capsaisin has been known to work as an anticoagulant, thus preventing blood clots and heart attacks. Also, peppers are high in vitamin C and a great antioxidant. Red peppers are higher in beta carotene than green peppers.