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Red Peppers
Capsicum /ˈkæpsɨkəm/ (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many regional cuisines. In addition to use as spices and food vegetables, Capsicum species have also found use in medicines
Red Peppers Pairs With:
Food Item
Flavor Affinity Level
Did you know there are 269 food flavor pairings in my database for Red Peppers available. What you are seeing above is a random list of 30 items which pair with Red Peppers.
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Red Peppers Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Red peppers have a slightly sweet flavor. |
| Sour | Red peppers have a very subtle sourness. | |
| Salty | Red peppers are not salty. | |
| Bitter | Red peppers are not bitter. | |
| Umami | Red peppers have a mild umami flavor. | |
| Texture | Moisture | Red peppers have a high moisture content. |
| Nutritional Value | Micronutrients | Red peppers are rich in vitamins and minerals like vitamin C and vitamin A. |
| Fiber | Red peppers are a good source of dietary fiber. | |
| Color | Natural Pigments | Red peppers get their vibrant color from natural pigments called carotenoids. |
| Aroma | Volatile Compounds | Red peppers have a mild, sweet aroma. |
| Chemical Composition | Acidity/Alkalinity (pH) | Red peppers are slightly acidic. |
| Cooking Behavior | Heat Conductivity | Red peppers cook quickly due to their high water content. |
| Water Retention | Red peppers retain their moisture well when cooked. | |
| Oil Absorption | Red peppers absorb very little oil when cooked. |
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