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Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Bell Pepper

The chime pepper (otherwise called sweet pepper, pepper or capsicum) is the product of plants in the Grossum cultivar gathering of the species Capsicum annuum. Cultivars of the plant produce natural products in various hues, including red, yellow, orange, green, white, and purple. Ringer peppers are now and again gathered with less impactful pepper assortments as "sweet peppers". While they are organic products—naturally delegated berries—they are regularly utilized as a vegetable fixing or side dish. Peppers are local to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and afterward spread through Europe and Asia. The gentle ringer pepper cultivar was created during the 1920s, in Szeged, Hungary. Preferred developing conditions for chime peppers incorporate warm, damp soil in a temperature scope of 21 to 29 °C (70 to 84 °F).

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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