Crucially, red bell peppers register at zero on the Scoville scale because they lack the capsaicin-producing genes found in spicy varieties. Their vibrant color also signals a rich nutrient profile, packed with vitamin C and antioxidants.
Why Red Bell Peppers Stay Sweet and Aren't Spicy Cooking With Red Bell Peppers
Cross-pollination is often cited as a myth for adding heat, but the reality is that the variety dictates the outcome. This biological distinction is why they can be sliced raw onto salads without concern.
Storing them in the refrigerator can significantly extend their crisp life, preserving the texture that makes them so enjoyable in salads, stir-fries, and stuffed pepper recipes. A jalapeño sits around 2,500 to 8,000 SHU, while a cayenne pepper can reach 30,000 to 50,000 SHU.
Why Red Bell Peppers Stay Sweet Despite Cooking Myths
Ripening changes color and sugar content, not heat. Understanding Capsaicin: The Source of Heat The sensation of spiciness in peppers is not a flavor but a reaction to a chemical compound called capsaicin.
More About Are red bell peppers spicy
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