Ever wondered if the distinction between bell peppers goes beyond color? Among greens, reds and yellows, there are significant differences that go beyond the chromatic diversity provided by nature. In fact, many people are unaware of just how big these differences are.
The variations are not just limited to the colors, as the aroma and flavor of each pepper changes as well. This implies that, in cooking, the difference will be noticeable if a pepper is used inappropriately in a dish.
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The scientific research, published in Compound Interest, highlighted the differences between the colors of the peppers, relating them to different chemical components present in each phase of coloration of the vegetable.
The first stage of bell pepper is characterized by being completely green, resembling a common plant. In this phase, chlorophyll and aldehydes are in greater quantity, exhaling the characteristic aroma of green pepper. Basically, all peppers go through this stage, and may later acquire a yellow color due to chemical changes.
When the pepper acquires a red color, it means that it has reached the maximum production of (E)-2-hexanol and (E)-2-hexenal, providing a fruity aroma and, in certain cases, even sweetness.
In the case of yellow pepper, the predominant chemical components are beta-carotene and lutein, which give it a yellow hue or, in some situations, a more orange hue.
In flavor, each pepper needs to be in its proper place so as not to harm the palate. Among the three, green peppers have a stronger flavor and a pepperier aroma, appearing in many meat dishes or salads.
Yellow pepper is the one with the most nutritional value in the composition, with a mild flavor and being used a lot in recipes with fish. Reds, therefore, with their sweet taste, are always used in raw salads or to create sauces.
The choices will certainly affect the final result of your food, but the truth is that they all have a super special touch.
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