Capsicum annuum

Welcome to a new feature at Garrett’s Table. Occasionally I will provide informative essays and culinary musings on those everyday ingredients which at first seem mundane but upon closer inspection reveal their complex history and incredible versatility. Eventually I will follow the initial enticement with a unique recipe featuring our star ingredient. First up: the humble bell pepper, or Capsicum annuum.

Bell peppers are native to the New World and were brought to Europe on Christopher Colombus’ return voyage from the Americas. Columbus named the vegetables “peppers” which was a lucrative tactic. Although bell peppers are completely unrelated to Piper nigrum, black peppercorns were an expensive commodity and luxury item in late 15th century Europe. By associating Capsicum annuum with Piper nigrum, Colombus was able to increase the stock of this abundant vegetable. Other countries have more sensibility than America and Western Europe, and call the vegetable capsicums or sweet peppers. Bell Peppers spread throughout Europe along with other New World vegetables. They thrived in Italy and today what most Americans think is true Italian food (but is more appropriately classified as Italian-American food) is heavily influenced by tomatoes, bell peppers, and eggplant, all of which are New World foods and members of the same family: Solanaceae, or the nightshade family.

Bell peppers are not necessarily sweeter than other, spicier members of the Capsicum genus. However, with a Scoville Rating of zero, bell peppers are not spicy whatsoever, and as a result we can properly taste and appreciate their natural sweetness. The sweetness should not surprise you, however, considering that bell peppers, along with cucumbers, tomatoes, eggplant, and zucchini, are actually fruits because they develop from the ovary of a plant after fertilization and contains an inner, hollow space full of seeds and moisture.

So what’s my favorite way to enjoy bell peppers? Probably roasted with plenty of olives, feta cheese, and extra virgin olive oil. Although as a child my favorite healthy snack was raw bell peppers dipped in ranch dressing. I still love raw bell peppers but my love of ranch dressing has slowly turned to dislike and now hatred.

Keep reading Garrett’s Table in the following weeks for a recipe utilizing the combination of raw bell peppers and goat cheese. Cheers!

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