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Capsicum

Capsicum/Rapikama

Availability

You can buy capsicums all year round but the main season is from January until April.

Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.

History

Capsicums are native to tropical America and took several centuries to spread to Europe. It is relatively recently (in the past 30 - 40 years) that capsicums have been common in New Zealand.

Facts

  • Capsicums are also known in New Zealand as peppers or sweet peppers
  • They are members of the tomato and potato family
  • Capsicums are seed pods and can be red, green, yellow, orange, white, purple, brown and lime green
  • Green and red peppers grow on the same plant, it's just that a red pepper is a ripe green capsicum
  • Yellow, orange, white and purple are different varieties and are not simply less ripe forms of red or green
  • Red and green peppers are by far the most commonly found peppers, although yellow and orange peppers are widely available
  • White, purple, brown and lime green peppers have a more limited supply
  • Peppers are sweet and juicy with a mild spicy flavour
  • Being riper, red peppers are sweeter than green peppers
  • Shape also varies with variety, from the more commonly found block shape to a pointy capsicum

Growing Facts

  • The best months to plant capsicum in New Zealand are August through to November
  • Capsicums do not like frost and need warmth to ripen. They grow best in warmer areas, usually areas that grow tomatoes well will also grow capsicums
  • Capsicums can grow in a vegetable garden or a pot in a sunny spot

Nutrition Information

Capsicum is a good source of folate, vitamins B6 and C.

You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.

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