Bell peppers are versatile fruits of the capsicum plant that is widely used as an ingredient to many cuisines and capsicum recipes around the world. Indian cuisine has the most use for bell peppers due to their traditional and cultural appetite for spicy foods which is the Kerala style.

Indian cuisine is characterized by the extensive use of Indian spices, widespread practice of vegetarianism and the use of so many cooking techniques. Such is a manifestation of broad cultural and regional diversities in India. An interesting similarity among the regional cuisines is the spiciness of their dishes with use of peppers. Almost all 20 to 27 capsicum species are being used in Indian cuisines thus explicitly describing how hot Indian cuisine is.

Capsicum recipes are simple to fix or cook, taste exotic and delicious and basically good for the body due to frequent usage of varieties of fruits and vegetables. The deterrent to many foodie and cooks is the understanding of their many culinary terminologies; their vast world of spices- how they are used, prepared; and the many regional cooking influences. Capsicum recipes are one of the most wanted and these are: Aloo Capsicum, Stuffed Capsicum Recipes, Baby Corn Capsicum Masal, Capsicum Bhaji, Capsicum Sabzi, and Capsicum Egg Curry. A chapatti is an Indian staple that is popularly eaten along with all the spiciness that it is made from whole wheat flour and is cooked on a tava. It is a kind of roti or rotta (bread).

High concentrations of anti-oxidants like vitamin E, vitamin C and over 30 kinds of carotenoids are richly found in Capsicum recipes. One type called zeaxanthin is only found in 2 sources, tomatoes and bell pepper. Capsicum also protects one against heart attacks, strokes and cancer. It is useful as it lowers blood sugar, relieves pain, detoxifies colon and can be used as a liniment to improve circulation and regulates body temperature. To maximize health benefits,capsicum is best consumed very ripe, fresh and if possible, without or with minimal cooking.

Fall head over heels with Indian capsicum recipes; serve or eat them up with staple chapattis and cool the heat with icy banana lassi.