Bell Pepper vs Capsicum? If you were ever puzzled about whether bell peppers and capsicums are the same or two different things, then you are in good company. It is really one simple answer: bell peppers and capsicums are essentially the same vegetable. The mix-up is due to different names used in various parts of the world, rather than the plant being different.
Nutritionally, bell pepper and capsicum are almost the same. The real difference lies in colour, flavour, and how they’re used in cooking.
Bell pepper and capsicum are just two ways of referring to the same sweet, non-spicy pepper that has been scientifically identified as Capsicum annuum. Here is the information you need to know:
- North America (US, Canada): Named “bell pepper”
- UK, Australia, India, New Zealand: Named “capsicum”
- Product of nature: Capsicum annuum (sweet cultivar)
- Nutrition facts: The same, 20 calories, 120mg vitamin C per 100g
- Temperature: Absolute zero, no capsaicin is present
Let’s understand more about the Bell Pepper vs Capsicum comparison and confusion.
- What is Capsicum?
- What is a Bell Pepper?
- Why are they named differently?
- Colour Variations: What Do They Mean?
- Nutritional Comparison
- The Capsaicin Factor
- Common Misconceptions Debunked
- Shopping and Selection Guide
- Historical Context
- Conclusion
- What people also ask about Bell Pepper vs Capsicum?
What is Capsicum?
Capsicum is the name of the genus for a family of flowering plants in the Solanaceae (nightshade) family. This genus comprises:
- Sweet bell peppers
- Jalapeños
- Habaneros
- Cayenne peppers
- All other chillies
The term “capsicum” derives from the Latin “capsa”, meaning “box, ” which is a reference to the pod-like shape of these peppers.
What is a Bell Pepper?
Bell pepper is the only common name that refers to the sweet and non-pungent cultivar of Capsicum annuum. The main features are:
- Shape: Characteristic bell, shaped body with 3 or 4 lobes
- Colours: Green, red, yellow, orange (the colour shows the maturity)
- Flavour: Sweet and very mild, without any heat
- Capsaicin content: None (0 Scoville Heat Units)
The term “bell pepper” is derived from the vegetable’s bell-like shape and was used to indicate that it is different from black pepper (Piper nigrum), which is a totally different plant family.
Why are they named differently?
The trouble with names comes from the fact that “capsicum” is interpreted differently by various regions:
| Region | Term Used | What It Means |
|---|---|---|
| United States, Canada | Bell pepper | Sweet pepper only; “capsicum” refers to hot chilies |
| UK | Pepper, sweet pepper | Sweet varieties |
| Australia, New Zealand | Capsicum | Usually means bell pepper; hot varieties are called “chilli” |
| India, Southeast Asia | Capsicum | Bell pepper, sometimes called “sweet capsicum” for clarity |
When Christopher Columbus introduced peppers to Europe in the 15th century, they were called “pepper” because the spicy varieties of the new plant had a similar taste to the already valuable black pepper.
The word “capsicum” is derived from the scientific genus name and was adopted by British English; the term spread to the countries of the British Commonwealth.
It was in North America where the term “bell pepper” was coined in order to highlight the unique shape of the vegetable and to make a distinction between the new vegetable and both black pepper and hot chilli peppers.
Colour Variations: What Do They Mean?
Initially, all bell peppers are green, and as they mature, they change colour:
Green Bell Peppers
- Very early (unripe) harvest
- Slightly bitter taste
- Cheapest
- Longest shelf life
- Vitamin C: 80mg per 100g
Yellow/Orange Bell Peppers
- Medium ripeness
- Sweeter than green
- Price between green and red
- Vitamin C: 120, 140mg per 100g
Red Bell Peppers
- Fully ripe and mature
- Sweetest flavor
- Most expensive
- Vitamin C: 190mg per 100g
- 9x more beta, carotene than green
Nutritional Comparison
Bell peppers are the same nutritionally to one another, no matter what you call them. Per 100g raw:
An energy value of 20-26 kcal (different for each colour) is provided by one hundred grams of raw bell peppers.
- Protein, wise: 1g
- Carbohydrate, wise: 6g
- Dietary Fibrewise: 2g
- Vitamin C-wise: 80, 190mg (the variation depends on the colour)
- Vitamin A-wise: High in red peppers
- Vitamin B6-wise: 23% Daily Value
- Folate-wise: A decent source
- Capsaicin-wise: 0 SHU
The Capsaicin Factor
What makes bell peppers different from the rest of the capsicums is capsaicin, a chemical compound which causes a burning sensation in spicy peppers.
- Bell peppers: 0 SHU (Scoville Heat Units), do not have any capsaicin as a result of a recessive gene
- Jalapeños: 2, 500, 10, 000 SHU
- Habaneros: 100, 000, 350, 000 SHU
- Carolina Reaper: 1.6+ million SHU
It is this recessive gene that removes capsaicin production, thus making bell peppers the only non-pungent ones in the Capsicum genus.
A detailed comparison of bell pepper with other peppers:
| Nutrient/Characteristic | Bell Peppers | Jalapeños | Habaneros | Carolina Reaper |
|---|---|---|---|---|
| Energy (per 100g) | 20–26 kcal | 29–40 kcal | 40–58 kcal | 40–60 kcal |
| Protein | 1g | 0.9g | 0.9g | 0.9g |
| Carbohydrates | 6g | 6g | 9g | 9g |
| Dietary Fiber | 2g | 1.5g | 1.5g | 1.5g |
| Vitamin C | 80–190mg | 100–180mg | 100–180mg | 100–150mg |
| Vitamin A | High in red | Moderate | Moderate | Moderate |
| Vitamin B6 | 23% DV | 15% DV | 20% DV | 15% DV |
| Folate | Decent source | Decent source | Decent source | Decent source |
| Capsaicin | 0 SHU | 2,500–10,000 SHU | 100,000–350,000 SHU | 1.6+ million SHU |
Common Misconceptions Debunked
Myth 1: “Capsicum is always spicy”
No. “Capsicum” in most English-speaking countries (Australia, UK, India) is used to denote sweet bell peppers only. It is only in North America that “capsicum” is sometimes used for the hot varieties.
Myth 2: “Bell peppers and capsicums are different vegetables”
Not true. They are the same from a botanical point of view; both are sweet cultivars of Capsicum annuum.
Myth 3: “Capsicum is the same as black pepper”
Very misleading. Black pepper is a product of Piper nigrum, which is from a totally different plant family. Using one instead of the other in recipes will result in disasters.
Myth 4: “Green peppers are unripe and shouldn’t be eaten”
This is a phoney one. Green peppers are absolutely safe to eat and are deliberately picked at an early stage to retain their crisp texture and slightly bitter taste, which is great for a variety of dishes.
Shopping and Selection Guide
Whatever you might be calling them, bell peppers or capsicums, make sure you pick:
Checklist:
- Firmness: Should be dense and firm to the touch
- Skin: Should be unwrinkled, shining, and tight
- Stem: Green and lively (brown is a sign of age)
- Weight: Heavy for the size means that the flesh is thick
- Colour: Bright, evenly colored
What to Avoid:
- Wrinkled or sunken areas
- Cuts or scars
- Lightweight (indicates that the product is drying out)
- Faded or dull colour
Tips for Storing:
- Keep them unwashed in the vegetable compartment of the refrigerator
- Wear a perforated plastic bag
- Green: can be kept for 1 to 2 weeks
- Red/yellow/orange: can be kept for 1 week (higher sugar content = quicker decay)
- Do not wash before storage (water speeds up spoilage)
The culinary uses of the bell peppers/capsicums are limitless and very diverse:
Raw Applications:
- Salads and crudités
- Dips and appetisers
- Fresh salsas
Cooked Applications:
- Sautéing/Stir-frying: The fast cooking retains the crispness
- Raising the temperature deepens the flavour, and adds a smokiness (200°C/400°F for 20 to 25 minutes)
- Grilling: The burnt flavour is generated
- Stuffing: Can be stuffed and served as a curry
- Soups and Stews: Adds sweetness and crunch
Flavour Pairings:
- Onions, garlic, and tomatoes
- Cheese (especially feta, mozzarella)
- Eggs (frittatas, omelettes)
- Proteins (chicken, beef, sausage)
- Mediterranean and Asian cuisines
If you are using an international recipe and it mentions “capsicum”, and you are located in the US:
- ✅ Use bell pepper (sweet pepper)
- ❌ Don’t use hot chilli peppers
If the recipe says “bell pepper” and you are in Australia:
- ✅ Use capsicum
- ✅ They are the same thing
If you are not sure about the heat level:
- Check the original recipe
- Look for clarification (“sweet pepper, ” “non-spicy”)
- When not knowing what to do, use the sweet one
Historical Context
- Origin: Capsicums were born in Central and South America more than 6 millennia ago
- Domestication: Plants have been grown since at least 3000 BC in Mexico
- European introduction: After his first voyage to the Americas in 1492, one year later, Columbus brought the fruits to Europe
- Name origin: The word “pepper” was applied to the spicy ones, as the intensity of the hot pepper was similar to that of black pepper
- Global spread: A few years later, in the 16th century, the Portuguese traders took them to the Far East and Africa
Currently, almost half of the world’s bell peppers (46%) are grown in China. Besides that, Mexico, Indonesia, and Turkey are the major producers.
Conclusion
The “bell pepper vs capsicum” discussion is a debate about words only, not plants. No matter if you are shopping in New York, London, Sydney, or Mumbai, you are buying the same sweet, crunchy vegetable; it just has different names.
Key takeaways:
- Bell pepper = Capsicum (both are Capsicum annuum sweet cultivar)
- There is only a difference in regional terminology.
- Identical nutritionally, regardless of the name.
- Absolutely no heat (0 capsaicin).
- The colour shows the ripeness and changes the sweetness/nutrition.
It is always a good idea to clarify which term is used for “sweet” and which one for “hot” in your region.
Next time you see a recipe that requires a bell pepper or a capsicum, you will be sure of what to take with you, and you will be able to handle international recipes with confidence and without getting confused.
What people also ask about Bell Pepper vs Capsicum?
Are bell pepper and capsicum the same?
Yes. Bell pepper is the term which is mainly used in North America, while capsicum is a name which is used in a lot of other countries, such as the UK, Australia and some parts of Europe. They both stand for the sweet, non, spicy fruits of the species Capsicum annuum.
Why is bell pepper called capsicum?
“Capsicum” refers back to the Latin word “capsa” that means “box” or “container”. It was the shape of the pepper that the early European botanists were thinking of when they came up with this name. Bell pepper is probably a more recent term and most likely comes from the fruit’s bell-like shape. It was quite common in the United States and other English-speaking countries.
Which pepper is the healthiest?
Basically, all colored bell peppers (red, yellow, orange, or green) are highly nutritious. They provide a substantial amount of vitamin C, vitamin A, dietary fibre, and antioxidants. Of all the red bell peppers are considered the most beneficial to human health because they have the highest level of vitamin C and beta-carotene.
Do British people say capsicum or bell pepper?
In the UK, people usually say “capsicum” when referring to the vegetable; however, some individuals might also use “bell pepper”, especially in situations where the influence of American English is noticeable. In Australia and New Zealand, the word “capsicum” is likewise the one that people prefer to use.
Are red, yellow, and green bell peppers the same thing?
No, all bell peppers may be from the same plant, but their colour is an indication of their ripeness level. Green peppers are unripe; thus, they have a bit of a bitter taste. Yellow and orange peppers are at the intermediate stages of ripening from green to red. Red bell peppers are the sweetest ones, and they contain the highest nutrient content, especially vitamin C and beta-carotene.
Can bell peppers be eaten raw?
Absolutely, bell peppers can be eaten raw and are frequently used in salads, sandwiches, and salsas. Besides being crisp, they are also slightly sweet and loaded with vitamins. Cooking bell peppers can make their flavour more delicious, but eating raw peppers is still a great and nutritious choice.
Are bell peppers spicy?
No, bell peppers are not hot. They belong to the Capsicum genus together with the spicy varieties such as chilli peppers. However, bell peppers are one of the sweet types of capsicum and have very minimal amounts of capsaicin, which is the agent that makes peppers hot.