Capsicums

Capsicums are sometimes called sweet peppers or bell peppers, although the first two terms are imprecise. Capsicums refer to the fruit of the nightshade family of plants that encompasses many different varieties of hot chillies and sweet peppers. Sweet peppers include not only bell peppers but also other non-spicy peppers such as pimentos and the types that are dried then ground into paprika.

What are they? Large, glossy, crisp, non-spicy capsicums. As they ripen they go from green to yellow to orange to bright red. Some varieties turn purple. There are also miniature varieties.

What do they taste like? It depends on the colour. Green capsicums have a grassy, pungent flavour some people like. As capsicums ripen they become sweeter and milder.

What to look for: whatever colour you choose, capsicums should be shiny, heavy for their size and firm without wrinkles or soft spots. The stem should be green and not shrivelled.

What else? Before using capsicums you need to cut out the stem and remove the seeds. Sometimes when you cut into a capsicum it will have another miniature one inside, which can also be cut up and used. Unless you really like them, green capsicums should be used sparingly (or not at all) because the flavour tends to overwhelm whatever they're cooked with. Many people find capsicums difficult to digest.

How to prepare: they can be eaten raw (in salads or as crudites) or cooked. For stuffed capsicums, cut off the top, remove the seeds and core and stuff them with a well-seasoned mixture of meat and rice. Steam or braise until tender. Capsicums are delicious when sauteed until tender then tossed with meats such as Spanish chorizo (see recipe, left) or Italian sausages. For a simple chicken stew, cut capsicums (preferably yellow, orange or red) into strips and cook them slowly with garlic and onions. Add pieces of chicken that have been lightly floured then browned in hot fat. Simmer with white wine, chicken broth and salt and pepper.