Tag: Pepper varieties

According to botanical classification, the genus for all peppers, including both sweet and hot varieties, is *Capsicum*. This reveals that a bell pepper is indeed a type of capsicum, with the difference in name simply depending on where you are in the world.

Bell peppers are made up of approximately 92% water, with the remaining content composed of carbohydrates, primarily sugars like fructose and glucose. This naturally leads many to question: is there a lot of sugar in peppers, and how does it vary between different types and colors?

Genetically, both mini sweet peppers and bell peppers belong to the same species, *Capsicum annuum*, but they are not the same, they are different cultivars bred for specific characteristics. The misconception that mini sweet peppers are just smaller versions of bell peppers is common, but several key distinctions set them apart.

While many peppers are known for their fiery kick, a significant number of people prefer a milder flavor profile. In fact, bell peppers, a member of the *Capsicum* family, contain absolutely no capsaicin, the compound responsible for heat. This guide explores which peppers do not contain capsaicin, offering a variety of delicious and nutritious options for your culinary needs.