EN:Kapia Pepper

Kapia Pepper

The Kapia pepper is a sweet pepper distinguished by its larger size and range of colours, including green, yellow, and red.

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🍴 vegetable📅 summer🌍 Kapia peppers originate from Mexico, Central America, and northern South America.

🥗 vegetarian, vegan, gluten-free

🍳 Culinary uses

Kapia peppers are eaten raw or used in various dishes, such as lecsó or open-faced sandwiches.

🔍 How to choose

Choose firm, glossy Kapia peppers without blemishes or soft spots.

📦 Storage

Kapia peppers are best stored in the refrigerator, where they will keep for up to a week.

🔄 Substitutes

Kapia peppers can be replaced with other sweet peppers, or with hot peppers if a hotter flavour is desired.

💚 Health benefits

Kapia peppers are high in vitamin C and contain antioxidants.

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The term Kapia pepper refers to a group of cultivars of Capsicum annuum characterised by a sweet, non-pungent flavour and very little or no capsaicin, unlike hot peppers. Another distinguishing feature is their larger size. They occur in a range of colours, from green through yellow to red. They are eaten raw and used in various dishes, such as lecsó. For cold dishes, Kapia peppers preserved in oil are used to make open-faced sandwiches.

Kapia peppers are sometimes grouped with other mildly pungent pepper varieties under the term "sweet peppers". Their original homeland is Mexico, Central America, and northern South America. The ribs and seeds inside the peppers are edible, although some people find them bitter.

References

This article uses text from the Kapie article on the Czech Wikipedia.

Calories	31 kcal
Protein	1 g
Fat	0.3 g
Carbohydrates	6 g
Fiber	2.1 g