Peppers are low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying.
Pepper
Bell pepper, also known as sweet pepper, is one of the most commonly employed chili peppers in the Capsicum annuumfamily. Sweet peppers are fruit pods on the capsicum plant grown for their subtle hotness yet sweet, delicate peppery flavor they extend to the recipes.
Cherry Peppers are large, red and green, pumpkin-shaped chili peppers. While other varieties of cherry peppers are hot, cherry peppers are characterized by their mild, sweet and aromatic flesh.
One of the most common chili peppers, jalapeños are green when picked and are usually used while green. But jalapeños will turn red as they ripen, both on the plant and after they've been picked. They can be eaten when red, too. They're no hotter when red, but their flavor is somewhat fruitier and less grassy.
The tabasco pepper is a variety of chili pepper with its origins in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red.
Habanero chillies can be green, yellow, orange or red. Habanero chillies are native to south Mexico. It has a lantern shape and is about 5cm long. Habanero is one of the hottest chillies grown.It is rich in Copper, Fiber, Iron, Magnesium, Manganese, Niacin, Potassium, Protein, Riboflavin, Thiamin and Vitamin A, B6, C, E and K.
Cayenne chile pepper pods are thin-fleshed with a wrinkled, glossy exterior skin than turns from a green when immature to a vivid red when fully ripe. Their shape can be irregular but most often is slightly curved, elongated and tapered at its pointy tip. Offering serious heat, its flavor is slightly tart, acidic and smoky with a pungent, intense heat.
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