Bell peppers in Farmstead World — crop in the game, and what it is on a real farm.
The bell pepper is a thick-walled, blocky nightshade fruit that grows on a bushy plant and is picked green or left to ripen to red, yellow or orange.
It is the one pepper with no heat, because a recessive gene switches off the capsaicin that makes other peppers burn.
Heat: 0 Scoville heat units (SHU), not spicy at all.
Peppers of the genus Capsicum were domesticated in the Americas thousands of years ago and carried around the world after Columbus. The bell pepper is a form of Capsicum annuum bred for large, thick-walled, mild fruit, and it is the most widely grown sweet pepper.
Bell peppers are warm-season nightshades, usually started as transplants and set out after frost. They need warm soil, steady water and steady feeding, and they are picked by hand. Green peppers are simply unripe, and fruit left on the plant turns red, yellow or orange and becomes sweeter.
Heat: 0 Scoville heat units (SHU), not spicy at all. A recessive gene prevents the plant from making capsaicin, the compound that makes other peppers burn, so a bell pepper is the zero point of the Scoville scale.
Bell peppers are sold fresh by the crate for salads, cooking and stuffing, and are also frozen, canned and dried. They are a common supermarket vegetable and a staple of food service.