Sweet peppers, commonly known as capsicums in Australia, are the mild, non-pungent fruits of Capsicum annuum. Unlike their hot relatives — chillies — sweet peppers contain little to no capsaicin, the compound responsible for heat.
Sweet peppers come in various colours including green, red, yellow, and orange. Green peppers are harvested before full ripeness, while red, yellow, and orange varieties are left to mature on the plant, developing sweeter flavour and higher sugar content. They are one of the most versatile vegetables in the kitchen, used raw in salads, roasted, grilled, stuffed, or added to stir-fries and sauces.
Native to Central and South America, sweet peppers were domesticated thousands of years ago and spread globally following European contact. They are now grown commercially in most temperate and tropical regions and are a staple in cuisines from Mediterranean to Asian.
How it's produced
Sweet peppers are grown as a warm-season crop, either in open fields or under protected cultivation such as glasshouses and polytunnels. They require warm temperatures, plenty of sunlight, and consistent moisture. In controlled environments, they can be grown year-round.
The fruits are hand-picked when they reach the desired size and colour. A single plant can produce multiple harvests over its growing season. In Australia, sweet peppers are grown commercially in Queensland, the Northern Territory, and parts of New South Wales and Victoria, with glasshouse production supplementing supply in cooler months.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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