based on when the pepper is picked; the green color is the first stage
of a pepper’s life and yields the sharpest flavor. Red, yellow and
orange peppers are picked a few days or weeks later and give way to a
more mellow flavor.
(source Wikipedia): Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. The misleading name “pepper” (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant originating from India, were 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, “chili”, is of Central American origin. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables. Today, China is the world’s largest pepper producer, followed by Mexico.
Nutritional Value: Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.
