FREE: 20 yellow bell pepper seeds

The listing, 20 yellow bell pepper seeds has ended.

The misleading name "pepper" was given by Christopher Columbus upon bringing the plant back to Europe.[citation needed] At that time, peppercorns, the fruit of an unrelated plant originating from India, Piper nigrum, was a highly prized condiment; the name "pepper" was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, "chile", is of Mexican origin, from the Nahuatl word chilli or xilli. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables.
The bell pepper is the only member of the Capsicum genus that does not produce capsaicin,[5] a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the "hot" taste usually associated with the rest of the Capsicum genus.[6] This recessive gene is overwritten in the Mexibelle pepper, a hybrid variety of bell pepper that produces small amounts of capsaicin (and is thus mildly pungent).
The terms "bell pepper", "pepper" or in India, Australia and New Zealand "capsicum", are often used for any of the large bell shaped fruits, regardless of their color. In British and Canadian English, the fruit is simply referred to as a "pepper", or additionally by color (as in the term "green pepper", for example), whereas in the United States and Malaysia, they are usually referred to as "bell peppers". In parts of the U.S. Midwest, bell peppers are called "mangoes." [7] Canadian English uses both "bell pepper" and "pepper" interchangeably. In some countries in Europe, the term "paprika", which has its roots in the word for pepper, is used – sometimes referred to by their color.