Bell pepper

Poivron

What it is

It is a chilli that lost its fire — a single recessive gene switches off capsaicin production entirely. Green, yellow and red are not varieties but stages of the same fruit ripening, which is why red ones cost more and taste sweeter.

In the kitchen

Blister the skin black under a grill and steam it in a covered bowl for ten minutes. The skin then lifts off in sheets.

Goes with

Olive oil Garlic Tomato Onion Anchovy Basil Paprika Thyme

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Byadgi chilli

Also used with

Filé powder Merguez Pomegranate molasses

In season alongside

Prickly pear Green bean Kiwi berry Mangetout Nashi pear Pak choi

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