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Capsicum

Capsicums, who doesn't love them? That fresh crunch, the sweet flavour.
Whether you’re whipping up a wholesome, warming, creamy capsicum soup, creating a stuffed capsicum masterpiece, or grilling them on the barbecue on a hot summer’s day – capsicums are always a hit. Plus, if you ever have any leftover (unlikely, we know), they can be sliced and frozen to use in dishes later, reducing waste, which we love!

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Capsicum recipes

In almost every country you will find a delicious dish in which capsicums play the leading role. From Muhammara, the Middle Eastern capsicum dip with walnuts to sweet capsicum soup and goulash from Hungary. Not forgetting about the stuffed capsicum - an absolute classic from the Balkans that has now become a popular dish.

Capsicum shapes and sizes

We all know green, red, yellow and orange capsicum - but did you know that all those colours can grow on the same plant? Capsicums ripen to green first, with a fresh, crisp flavour. If you leave them to ripen on the plant, they turn into either red, yellow or orange colours.

Capsicum don't just come in the familiar ‘blocky’ form, sweet pointed capsicum have become more popular recently. Ideal for filling lengthwise, perfect for roasting in the oven and often even sweeter than their blocky counterparts. And then, of course, there are snack capsicum. Small, crunchy, almost seedless and super easy to eat on-the-go. Whether you want big or small, sweet or crunchy – there’s a capsicum for every occasion.

Preparing capsicum

Grilled capsicum

Roasted capsicum from the oven is a delicious way to enhance the natural flavours. The capsicum develops a more intense flavour and is a delicious way to prepare them for making soups or sauces. Preheat the oven to 200 degrees and place the capsicum on a baking tray. Roast them for about 20-30 minutes, until the skin is blackened. Let them cool then simply peel off the skin and remove the seeds.

roasting pepper

Stir-fry capsicum

You can cut capsicum into strips or cubes. Heat olive oil in the wok, fry the capsicum for about 4-5 minutes so they maintain their bite.

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Snackable facts

Buying and storing Freezing capsicum Flavour pairings Hacks and tips Capsicums in season

Buying and storing capsicum

When you are selecting capsicum to buy, choose the ones that are shiny. They should have a firm, smooth skin without soft spots or dents.

Capsicum are often kept in the fridge, but they can also be stored in a cool, dry place. They should stay fresh for up to one week. A cut capsicum quickly loses its freshness. It is best to keep them in a container in the fridge or preferably to eat them the same day.

Freezing capsicum

To freeze capsicum for later use, cut them into strips, put them in a container or bag, and place into the freezer. When you are ready to use them, don’t let them defrost first. Throw them directly into the pan, frozen - this way, they stay nice and crisp and full of flavour. Defrosting beforehand can cause them to go a little mushy.

smaakcombinaties met paprika

The best flavour combinations with capsicum

  • Vegetables: eggplant, tomatoes, zucchini, chillis
  • Nuts, seeds, kernels: walnuts, almonds
  • Herbs and spices: garlic, parsley, thyme
  • Fruits: olives
  • Dairy: soft cheeses 
  • Meat and fish: chicken, beef, seafood
  • Other: balsamic vinegar, (scrambled) egg
Paprika tip 4

Capsicum hacks

  • Did you know that some capsicum have three lobes (curves) and others have four? Capsicums with four lobes are ideal for stuffing - they stay upright in the baking dish better. Those with three lobes? Perfect for other preparations, such as stir-frying or grilling, because they are easier to cut.
     
  • Did you know that red capsicums cannot simply be substituted for green ones? Red capsicums are sweeter than green, so if a recipe needs the sweetness of red capsicums, it is best to stick to this colour or, in a pinch, you could use yellow or orange as they also deliver a sweet flavour.
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When are capsicums in season?

In cold and warm climates, capsicum is grown through spring and summer, while in warm and tropical areas, it can be grown almost all year round.

FAQ
capsicum

There are differences in nutrients between the different colours of capsicums. Red capsicums are the most nutritious as they are high in vitamin C and rich in the antioxidants beta-carotene and lycopene, more so than the green, orange and yellow varieties.

Vitamin C acts as an antioxidant in your body. It also helps build connective tissue, absorb iron, and strengthen your immunity. Red capsicums contain the most vitamin C – twice as much as green ones! One red capsicum can contain about 204 mg of vitamin C, while the recommended daily allowance for adults is 75 mg. So, with just one red capsicum, you're already well over your daily requirement!

Capsicums are a good source of vitamin C, which helps build connective tissue, absorb iron and strengthen your immunity. The red variety is especially rich in vitamin C. In addition, capsicums contain beta-carotene, an antioxidant that is converted into vitamin A in the body. Vitamin A is important for good vision, healthy skin and a strong immune system. Lycopene, a powerful antioxidant in (red) capsicums, protects your body from free radical damage and is associated with a lower risk of cancer and better heart health. The fibre in capsicum promotes healthy digestion and smooth bowel movements.