Mild tasting bell peppers may be green, red, yellow and orange. Indigenous to South and Central America, they were introduced by the Spaniards to Europe along with two other members of the nightshade family, tomatoes and potatoes, where their slightly sharp yet sweet flavour made peppers a favourite of Mediterranean cuisine.
The most common bell peppers are green, and readily available at supermarkets all year long. Red bell peppers are green peppers allowed to ripen on the vine, peppers do not continue to ripen once picked and are much sweeter than the green peppers.
Yellow and black peppers are special varieties with sweet flavour and all peppers are good sources of beta carotene and vitamin C.
Red peppers contain more vitamin C than the less mature green peppers.
Peppers also contain a good bit of silicon and so are beneficial in reducing swelling caused by tendinitis and very good for skin, hair and nails.
Bell peppers add a very distinct and dominant flavour to juices. I particularly enjoy the yellow and orange in my juices, and green peppers in my green juices.
Organic peppers may not have the perfect bell shape but as with all organic fruits and vegetables, are much better nutritionally than the non organic. And since we juice them, the shape doesn’t matter!
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