A fresh guide to Australian capsicums
Capsicums are members of the same family as tomatoes, potatoes, chilli and eggplants. Capsicums have a crunchy texture, and can be found in green, yellow and red varieties. Their taste is fresh with varying degrees of spiciness, but are generally quite mild and often sweet.
How to pick
Look for firm and vibrantly coloured capsicums, with a healthy green stem and glossy skin. If a red or yellow capsicum has a slight green discolouration this simply means it was picked during the colour changing process, and will not affect the flavour.
How to store
Keep capsicums in the crisper drawer of your fridge for up to two weeks. For partially used capsicums, remove the seeds and store in an airtight container in the fridge for up to three days.
Know your capsicum varieties
Green capsicum
All year
Green capsicums have a slightly more tart and spicy flavour than red.
Yellow capsicum
All year
Yellow capsicums have a more rounded flavour than green capsicums, however they are not as sweet as the red variety.
Red capsicum
All year
Red capsicums have a sweeter flavour than green as they have spent longer ripening.
Fun facts
- The capsicum plants can self-pollinate without the aid of bees.
- The longer a capsicum stays on the plant, the sweeter it becomes.
- The spice paprika is made up of ground-up capsicum.
- Capsicum contains vitamin C, which helps support healthy immune function. Red capsicums are a source of Vitamin A, which supports healthy vision.*
**When eaten as part of a healthy and balanced diet.
Food saver tips
- Remove the stalk and seeds, then chop and freeze capsicum in an airtight container for up to six months. Add straight to soups or stir-fries.
