Capsicum annuum

Caution

Paprika · (Capsicum annuum)

Nightshade family (Solanaceae)

Description

From crisp green to fully ripe red, bell pepper fruits undergo a marked shift in colour and nutrients: ripe red fruits provide up to 200 mg of vitamin C per 100 g — roughly three times more than oranges — plus capsanthin, the genus-defining carotenoid behind the fruit's bright colour. Raw, the heat-sensitive vitamins are best preserved; cooked or braised, as in Hungarian goulash or Balkan ajvar, the bioavailability of fat-soluble carotenoids rises instead. Dried and ground, the fruit becomes the indispensable spice paprika. Hot cultivars such as cayenne contain far more capsaicin than mild bell pepper; this pungent compound is traditionally used externally in warming rubs for muscle and joint pain and appears in prescription high-concentration patches too. Mild bell pepper is a very safe food; hot varieties can irritate mucous membranes, so thorough hand washing after cutting matters.

RawFruitInternalClinical trial
Fresh bell pepper (green, yellow, orange, red) contains exceptionally high vitamin C — red fruits up to 200 mg/100 g, about three times more than oranges. Eaten raw they also provide vitamin A (as beta-carotene precursor), vitamin B6 and folate. Red bell peppers in particular are rich in capsanthin, the dominant red carotenoid, plus quercetin and other flavonoids. Raw consumption preserves heat-sensitive vitamins optimally.
Sources: [1] [2] [6] [7]
RawFruitInternalFolk medicine
Bell pepper fruits harvested green and unripe — particularly varieties such as Jalapeño, Serrano or sweet bell peppers — are eaten raw in salads, antipasti or as snacks. Green peppers contain less sugar and fewer carotenoids than the fully ripe fruit, but have a fresh, slightly bitter flavour. Seeds and inner membranes are edible but contain most of the capsaicin in hot cultivars.
Sources: [5] [6] [7]
RawFruitInternalTraditional use
Fully ripe, coloured bell pepper fruits — braised, baked, grilled or steamed — are a staple of Mediterranean, Balkan and Central European cuisines. Cooking breaks down cell walls and increases bioavailability of fat-soluble carotenoids (capsanthin, beta-carotene) compared with raw consumption, while heat-sensitive vitamin C is partially lost. Classic dishes include Hungarian goulash (with sweet paprika), ajvar (Balkan peninsula), stuffed peppers (Central Europe) and peperonata (Italy).
Sources: [1] [5] [6]
SpiceFruitInternalTraditional use
From fully ripe, dried and ground pepper fruits, paprika powder (sweet, hot, smoked) is produced. It is an indispensable spice in Hungarian, Spanish (Pimentón de la Vera, smoked) and Moroccan cuisines. Paprika powder contains concentrated amounts of capsanthin (bright-red colour), carotenoids and, depending on cultivar, variable capsaicin levels (minimal in sweet varieties). Industrially, capsanthin (E160c) is used as a natural food colourant.
Sources: [1] [3] [6] [7]
SalveFruitExternalTraditional use
Capsaicin-containing preparations from cayenne or other hot Capsicum cultivars have been used in folk medicine for centuries externally for muscle and joint pain and neuralgias. Capsaicin acts as a TRPV1 receptor agonist and causes desensitisation of pain fibres with repeated application (substance P depletion). This mechanism is scientifically established; however, it applies primarily to capsaicin-rich cultivars (cayenne, chilli), not to mild bell pepper. Commercial capsaicin creams (0.025–0.1 % capsaicin) and patches (8 % high-concentration patch, prescription-only) are approved.
Sources: [4] [5] [7]
CompressFruitExternalFolk medicine
In folk medicine, fresh or dried hot pepper fruits are macerated in warm oil or alcohol and applied as an irritant compress or rub for rheumatic pain, sciatica and muscle soreness. The warming sensation is mediated by capsaicin-induced TRPV1 activation. Apply only on intact skin, never on mucous membranes or wounds. Again: effective only with capsaicin-rich cultivars; bell pepper lacks sufficient capsaicin for this effect.
Sources: [4] [5]
RawFruitInternalClinical trial
Bell pepper is one of the vegetables with the highest carotenoid content: capsanthin (unique to Capsicum), capsorubin, beta-carotene, zeaxanthin and lutein have been extensively studied. These carotenoids are antioxidant and are associated with prevention of oxidative cell damage. Beta-carotene is converted to vitamin A (retinol) in the body as needed. Lutein and zeaxanthin are important for retinal health. Carotenoid concentration increases markedly from green (low) through yellow and orange to red (highest levels).
Sources: [1] [2] [3]

MILD BELL PEPPER is a very safe food without particular risks at normal consumption amounts. HOT cultivars (capsaicin-rich, e.g. cayenne, jalapeño, habanero): capsaicin strongly irritates mucous membranes, eyes and skin — wash hands thoroughly after cutting, avoid touching eyes. Orally in sensitive stomachs or with reflux, hot varieties can cause gastric irritation, heartburn and diarrhoea. Topical capsaicin preparations (creams, patches) should only be applied on intact skin, never near eyes, mucous membranes or wounds. High-concentration capsaicin patches (8 %) are prescription-only and must be applied under medical supervision. Bell pepper belongs to the Solanaceae (nightshade family) — rare cross-reactions possible in nightshade allergy.

PregnancySafe

Bell pepper as a food in normal amounts is safe and even beneficial in pregnancy and lactation (vitamin C, folate, beta-carotene). Very hot varieties in large amounts should be avoided if heartburn or gastric sensitivity is present. High-dose capsaicin preparations (supplements, topical) are not recommended in pregnancy due to lack of data.

LactationSafe

Bell pepper as food is safe during lactation. Capsaicin passes into breast milk; very spicy meals may cause irritability in some infants — avoid hot varieties in such cases. Topical high-dose capsaicin preparations: insufficient data, caution recommended.

ChildrenSafe

Bell pepper as food is safe for children and recommended as a vitamin- and mineral-rich addition to the diet. Hot varieties are unsuitable for infants and young children — strong mucosal irritation. Capsaicin creams and patches should not be used in children under 12.

Drug interactions

Blutgerinnungshemmer (Warfarin, Phenprocoumon, Heparin)
High vitamin K content in bell pepper (especially green, approx. 7–10 µg/100 g) may at very large amounts slightly influence vitamin K levels. Clinically irrelevant at normal food intake under therapeutic anticoagulation; with extreme consumption (litre-scale paprika smoothies) INR monitoring is recommended.
ACE-Hemmer (Captopril, Enalapril u. a.)
Capsaicin (from hot cultivars) can exacerbate or trigger ACE-inhibitor-induced cough via TRPV1-mediated bradykinin release in the lung. This does not affect mild bell pepper, only hot varieties or capsaicin preparations.
Topische Analgetika und Lokalanästhetika
Simultaneous topical use of capsaicin-containing preparations with local anaesthetics may alter absorption or efficacy. Combine only on the advice of a doctor or pharmacist.

Contraindications

Known hypersensitivity or allergy to Capsicum species or other Solanaceae.
Topical capsaicin preparations: do not apply to broken, inflamed or irritated skin, eyes or mucous membranes.
Severe gastrointestinal conditions (peptic ulcer, active colitis, irritable bowel syndrome in acute phase): avoid hot varieties.

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Harvested part: ripe fruits

FruitBest months:

Time of day:: Harvest in the morning or early forenoon in dry weather — fruits are then cool and turgid, which extends shelf life.
Drying:: GREEN HARVEST (unripe, 65–75 days after transplanting): Cut fruits with secateurs or a knife leaving a short piece of stem, once they have reached the variety's final size and the skin is firm and glossy. Green peppers contain less sugar and carotenoids but have a fresh, slightly bitter flavour. Store cool immediately (8–10 °C; do NOT store below 7 °C — chilling injury!). Shelf life: 2–4 weeks. COLOURED HARVEST (fully ripe, 80–120 days depending on variety): Wait for variety-specific full ripeness (red, yellow, orange). The fruit then contains maximum vitamin C, capsanthin and beta-carotene. Regular harvesting promotes continued fruiting. Caution: overripe fruits soften and rot quickly. Shelf life when fully ripe: 1–3 weeks at 10–13 °C.
Storage:: 1 months — Cool at 10–13 °C, not below 7 °C (chilling injury). Do not store with apples, pears or other ethylene-producing fruits. For longer preservation: blanch and freeze (12 months), pickle (vinegar/oil), process into pepper paste or ajvar, or dry as paprika powder (dehydrator at 50–60 °C, 12–18 hours).

SeedBest months:

Time of day:: Leave fully ripe, unblemished fruits from healthy plants just before or after the end of the season for seed saving.
Drying:: SEED SAVING: Open fully ripe pepper fruits, detach seeds from the central seed column and separate from membranes. Dry seeds on paper or cloth at room temperature (20–25 °C) in an airy location for 1–2 weeks until they feel brittle and snap cleanly. Do NOT use oven or dehydrator — germination ability will be destroyed. Germination viability with optimal drying and storage: 3–5 years. Only worthwhile with open-pollinated varieties (not hybrid/F1 seeds, as offspring will not breed true).
Storage:: 36 months — Dry in labelled paper envelopes or small jars (with silica gel sachet), dark at 5–15 °C (refrigerator or cool cellar). Do not store in sealed plastic bags without desiccant — residual moisture causes mould. Germination test before sowing: 5 seeds on moist paper towel at 25 °C, 7–14 days — at least 4 of 5 should germinate.

Vitamin C (Ascorbinsäure)VitaminContent: 0,1–0,2 % (100–200 mg/100 g Frischgewicht)Fruit
Red bell pepper contains up to 200 mg vitamin C per 100 g — significantly more than oranges (~50 mg/100 g). Vitamin C is a water-soluble antioxidant, essential for collagen synthesis, immune function and iron absorption. Heat-sensitive: 30–50 % is degraded during cooking. Green bell pepper contains approx. 80 mg/100 g, yellow approx. 180 mg/100 g.
Capsanthin und Capsorubin (Capsicum-Carotinoide)OtherContent: 0,1–0,5 % Gesamtcarotinoide (Trockengewicht)Fruit
Capsanthin is the main and eponymous red carotenoid of red bell pepper and is barely found outside the Capsicum genus. It is fat-soluble, antioxidant and gives paprika powder its characteristic bright-red colour. Approved industrially as food colourant E160c. Capsorubin is the second most abundant Capsicum-specific xanthophyll. Both accumulate only in the fully ripe, red fruit.
Beta-Carotin (Provitamin A)OtherContent: 0,05–0,2 % (in roten Früchten)Fruit
Beta-carotene is the main provitamin A compound in bell pepper and is converted in the intestinal wall to retinol (vitamin A) as needed. Fat-soluble — bioavailability is significantly increased by simultaneous fat intake (e.g. oil-based dressing). Antioxidant; supports skin, eye and immune health.
Capsaicin und Capsaicinoide (Dihydrocapsaicin, Nordihydrocapsaicin)AlkaloidContent: < 0,01 % (Gemüsepaprika) bis > 1 % (Habanero-Typ)Fruit
Capsaicin is the main pungency compound of Capsicum annuum and all hot chilli cultivars. Essentially absent in mild bell pepper (< 0.01 %). In hot cultivars (jalapeño: 0.02–0.06 %, cayenne: 0.1–0.4 %, habanero: > 1 %) capsaicin acts as a selective TRPV1 receptor agonist (heat/pain receptor). Responsible for topical analgesic effect (substance P depletion) in chronic pain and neuralgias. Pungency is measured in Scoville Heat Units (SHU): bell pepper 0–100 SHU, jalapeño 2,500–8,000 SHU, habanero 100,000–350,000 SHU.
Vitamin B6 (Pyridoxin)VitaminContent: 0,3–0,6 mg/100 gFruit
Bell pepper is one of the best plant sources of vitamin B6. Pyridoxine is essential for amino acid metabolism, neurotransmitter synthesis (serotonin, dopamine) and haemoglobin formation. A single serving of ~250 g red bell pepper can cover 50–80 % of the adult daily requirement (~1.4 mg).
Quercetin und Kämpferol (Flavonoide)FlavonoidContent: 0,01–0,06 % (Frischgewicht)Fruit
Quercetin is the main flavonol in bell pepper, concentrated particularly in the skin. Antioxidant and anti-inflammatory in vitro; bioavailability from the food matrix is moderate. Kaempferol is present in smaller amounts. Both compounds contribute to the overall antioxidant capacity of the vegetable.
Kalium (Mineral)MineralContent: 170–250 mg/100 gFruit
Bell pepper is potassium-rich with a very low sodium content — favourable for blood pressure regulation as part of a balanced diet. Potassium is also important for muscle and nerve function. The content is largely preserved during cooking but leaches into water during blanching.
Ballaststoffe (Dietary Fibre)PolysaccharideContent: 2–3 % (Frischgewicht)Fruit
Bell pepper contains insoluble (cellulose, hemicellulose) and soluble fibre (pectin), which promote bowel motility, increase satiety and serve as a prebiotic for gut flora. The fibre content is little affected by cooking.

🤝 Permaculture Partners

In your garden, this plant acts as:

Mid Layer

✨ Best symbiotic partners

🌿 Garlic Garlic deters spider mites and fungi.
🌿 Calendula officinalis Classic companion-planting partner.
🌿 Basil Basil deters pests and improves pepper aroma.
🌿 Tagetes patula Marigold deters nematodes and aphids.

⚠️ Better not planted together

🥬 Fennel Classic companion-planting partner.

📦 Part of these planting sets:

Source: Gertrud Franck, Gesunder Garten durch Mischkultur (1980, eigene Kuration) | Helga und Margarete Langerhorst, Mein gesunder Naturgarten (eigene Kuration)