Green pepper

The green pepper is the unripe fruit of the Capsicum annuum plant. It is a member of the nightshade family, native to the Americas, and is now cultivated worldwide. It is typically harvested before it ripens to its mature colour (often red, yellow, or orange), giving it a firmer texture and a slightly bitter, grassy flavour.

Green peppers are used as a vegetable in cooking, providing a fresh, slightly pungent flavour and crisp texture. They are commonly found in savoury dishes such as stir-fries, curries, salads, and casseroles. Manufacturers may use them to add visual appeal and a distinct flavour profile to a wide range of prepared foods.

Green pepper is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of vitamins, minerals, and dietary fibre. As with many vegetables, consumption as part of a balanced diet is associated with good health. There are no widespread controversies regarding the consumption of green peppers at typical dietary levels.