Bell pepper (Capsicum annuum) is one of the most popular and commonly used vegetables in households, restaurants, hotels, etc. This vegetable is also known as sweet pepper since the Capsaicin responsible for the hot taste of most peppers is very low in this variant.
Bell pepper in Iran is cultivated using two different methods. Peppers cultivated in farms are available from late May to mid-July while greenhouse products are available through the entire year. The highest grade of bell peppers in Iran are produced in greenhouses of Isfahan province (Tiran county).
Bell peppers have a hard and crisp texture and a clean and shiny appearance and can be seen in different colors including green, yellow, orange, and red. Different colors of bell pepper have slightly different tastes. Green bell pepper has a slightly bitter taste while bell peppers of other colors have a fruit-like taste with the yellow bell pepper having gentler taste compared to orange and red ones.
Bell peppers with three sections are known as male peppers while those with four sections are known as female peppers. These peppers have different taste, with the female bell pepper having a slightly sweater taste.
Green bell pepper is more often used in cooking and for preparation of various foods.
Red, orange and yellow bell peppers can also be used for cooking but are also suitable for various salads or for eating raw.
The powdered dry bell pepper, also known as paprika, is used as a fragrant spice in preparation of various foods.
Bell pepper can be cultivated throughout the entire year and is freshly available. Its transportation requires refrigerated containers and must be kept refrigerated by the final consumer.