What is the difference between capsicum and bell pepper?

January 2, 2026 •

4 min read

Did you know that capsicum is the botanical genus for all peppers, while the term 'bell pepper' refers to a specific type of sweet pepper? The simple truth behind the difference between capsicum and bell pepper lies in a mix of botany, a recessive gene, and a lot of regional naming conventions.

Quick Summary

Capsicum is the broad botanical genus encompassing all peppers, whereas a bell pepper is a specific cultivar. The main distinction is regional naming and the absence of capsaicin in bell peppers. The variety's nutritional content also changes with ripeness.

Key Points

Nomenclature: 'Capsicum' is the botanical genus for all peppers, whereas 'bell pepper' refers to a specific, sweet cultivar within that genus.
Regional Differences: The terms are used differently depending on location; North Americans use 'bell pepper,' while people in Australia, India, and New Zealand use 'capsicum'.
Spiciness: Bell peppers lack capsaicin, the chemical that creates heat, due to a recessive gene, making them entirely mild.
Ripeness and Color: Green bell peppers are unripe and less sweet, while red, yellow, and orange versions are more mature, sweeter, and nutritionally richer.
Culinary Versatility: Bell peppers' sweet flavor and crunchy texture make them suitable for a wide range of dishes, both raw and cooked.
Nutritional Content: Riper bell peppers, especially red ones, are exceptionally high in Vitamin C and Vitamin A, offering significant health benefits.

Unpacking the Bell Pepper vs. Capsicum Conundrum

For many home cooks and food enthusiasts, the terms "capsicum" and "bell pepper" are used interchangeably, leading to widespread confusion. This is because, from a botanical standpoint, the relationship is very clear: the bell pepper is a type of capsicum, but not all capsicums are bell peppers. The root of the mystery lies in how different regions of the world have adopted distinct names for this versatile fruit, combined with a crucial genetic difference that determines its level of spiciness.

The Botanical Reality: Genus vs. Cultivar

At the most fundamental level, Capsicum is the genus of flowering plants in the nightshade family that produces edible fruit known as peppers. This genus includes a vast array of species and cultivars, ranging from the mild bell pepper to the scorching hot habanero and jalapeño. The bell pepper, specifically, is a cultivar group of the species Capsicum annuum.

This means that every bell pepper is a capsicum, but the reverse is not true. For example, a jalapeño is also a type of capsicum, but it is not a bell pepper because it contains the chemical compound capsaicin, which gives it its heat.

The Regional Naming Divide

Where you live largely dictates what you call this thick-walled, mild-tasting fruit. This is one of the most significant differences that causes the most confusion:

United States and Canada: In North America, the large, blocky, mild fruit is almost exclusively referred to as a "bell pepper".
Australia, New Zealand, and India: In these regions, the same fruit is known as a "capsicum."
United Kingdom, Ireland, and South Africa: The term "pepper" or "sweet pepper" is most common, often specified by color, such as "green pepper" or "red pepper."
Other Regions: Other names exist, such as "pimento morrón" in Spain and "papurika" in Japan.

The Role of Capsaicin and Ripeness

Another key differentiating factor, and the reason bell peppers are not spicy, is the presence of capsaicin. A recessive gene in the bell pepper plant means it does not produce capsaicin, resulting in a Scoville heat unit (SHU) rating of zero. In contrast, other capsicum cultivars, such as cayenne or jalapeño, produce varying levels of capsaicin, making them spicy. The lack of this compound is what gives bell peppers their characteristic sweet flavor.

The color of a bell pepper also indicates its level of ripeness and flavor profile.

Green Bell Peppers: These are unripe bell peppers with a slightly more bitter, grassy flavor. They are also the least sweet.
Yellow and Orange Bell Peppers: These represent an intermediate stage of ripeness and are sweeter than green peppers.
Red Bell Peppers: These are fully ripened bell peppers. They are the sweetest and most nutritionally dense of the colors, with higher levels of Vitamin A and C.

A Table of Comparison: Capsicum vs. Bell Pepper


Feature	Capsicum (The Genus)	Bell Pepper (The Cultivar)
Scientific Classification	A genus encompassing all peppers.	A specific cultivar group of the species Capsicum annuum.
Spiciness	Can be spicy (due to capsaicin), ranging from mild to extremely hot.	Never spicy, as it lacks capsaicin.
Regional Term	Used for the sweet, blocky variety in Australia, India, and New Zealand.	Used for the sweet, blocky variety in the United States and Canada.
Appearance	Varies widely in size, shape, and color across thousands of cultivars.	Large, blocky fruit with a hollow interior. Comes in green, red, yellow, and orange colors.
Culinary Use	Used to add flavor and heat to dishes worldwide.	Utilized for its sweet flavor and crisp texture in salads, stir-fries, and as toppings.

Culinary Applications and Nutritional Profile

Because of their mild, sweet flavor, bell peppers are incredibly versatile in the kitchen. They can be enjoyed raw in salads or as a snack with dips. When cooked, their sweetness intensifies, making them perfect for stir-fries, sauces like ratatouille, or roasted alongside other vegetables.

The nutritional value of bell peppers varies with ripeness. Red bell peppers are particularly high in vitamins and antioxidants. For example, they contain almost three times more Vitamin C than oranges and are a significant source of Vitamin A. The antioxidants found in bell peppers, such as carotenoids, are known to support eye health and reduce the risk of certain chronic diseases.

Conclusion

Ultimately, the difference between capsicum and bell pepper is one of categorization and naming, not of substance. A bell pepper is simply a specific, non-spicy variety within the broader capsicum family. The name you use is a matter of regional preference. So, whether you are picking up a "bell pepper" in a North American supermarket or a "capsicum" in Australia, you are buying the same crisp, sweet, and nutrient-packed fruit. Understanding this distinction can help clear up culinary confusion and deepen your appreciation for this common kitchen staple.

For more detailed information on bell pepper nutrition, you can visit the Healthline article here: Bell Peppers 101: Nutrition Facts and Health Benefits.

Frequently Asked Questions

Yes, they are the same fruit from a botanical standpoint. 'Capsicum' is the genus, while 'bell pepper' is a specific cultivar. The difference in terminology is purely regional.

The heat in peppers comes from a chemical called capsaicin. Bell peppers possess a recessive gene that prevents them from producing capsaicin, resulting in their sweet, mild taste.

Red bell peppers are generally considered the healthiest because they are fully ripe. They contain higher levels of Vitamin C and Vitamin A than their green and yellow counterparts.

Botanically, it is a fruit because it develops from the flower's ovary and contains seeds. However, it is used culinarily as a vegetable in savory dishes.

The confusion stems from different naming conventions across English-speaking countries. Americans call the sweet variety a 'bell pepper,' while Australians and Indians refer to it as 'capsicum.'

Yes, bell peppers are excellent for eating raw. They have a crisp texture and a sweet flavor, and eating them raw helps preserve their full nutritional value.

Yes, mini peppers are smaller versions of bell peppers, typically sweet and used for snacking. They also belong to the Capsicum annuum species.