Appearance: Green capsicum is characterized by its distinct bell-like or blocky shape, with three or four lobes. It has a glossy, waxy, and firm outer skin. As the name suggests, its color is a vibrant green, which is due to chlorophyll. Unlike its ripe counterparts (red, yellow, orange capsicums), the green variety is harvested before it fully matures.
Texture: It has a crisp, crunchy, and firm flesh. This crunchy texture is retained well when cooked lightly, but it can soften significantly with longer cooking times.
Flavor Profile: The flavor of green capsicum is distinct. It has a slightly bitter, grassy, and somewhat pungent or "green" taste compared to the sweeter, fruitier flavor of fully ripened (red, yellow, orange) bell peppers. While less sweet, this unique taste adds a specific fresh and slightly sharp note to dishes. It lacks the heat often associated with other chili peppers from the Capsicum genus because it contains very little to no capsaicin, the compound responsible for spiciness.
Nutritional Value: Green capsicum is a healthy and low-calorie vegetable. It is an excellent source of:
Vitamin C: A powerful antioxidant, often providing more Vitamin C than oranges per serving.
Vitamin K1: Important for blood clotting and bone health.
Vitamin B6: Involved in metabolism and nerve function.
Folate: Important for cell growth and function.
Antioxidants: Contains various carotenoids and other antioxidants, though generally fewer than its fully ripe counterparts.
Dietary Fiber: Aids in digestion.
Culinary Uses: Green capsicum is incredibly versatile and used extensively in Indian and international cuisines:
Indian Cuisine: It's a staple in dishes like:
Vegetable curries and gravies: Adds flavor, color, and texture.
Stir-fries (e.g., Chilli Paneer, Gobi Manchurian): Provides crunch and a fresh taste.
Dry vegetable preparations (e.g., Aloo Capsicum): Paired with potatoes or other vegetables.
Pulaos and Biryanis: Adds aromatic notes and color.
Pizza toppings and sandwiches: Popular for its distinct flavor.
Salsas and salads: Adds a fresh crunch.
International Cuisine:
Stir-fries: Common in Asian cooking.
Salads: Adds crunch and fresh flavor.
Fajitas and stir-fries: A key component in many Mexican and Tex-Mex dishes.
Stuffed peppers: The hollow shape makes it ideal for stuffing with rice, meat, or vegetables and baking.
Sautéed or roasted: As a side dish or ingredient in various preparations.
In summary, green capsicum is a crisp, vibrant, and mildly bitter-tasting vegetable that brings a unique fresh note and satisfying crunch to a wide array of cooked dishes and raw preparations.
