Radish

I planted radish in our garden and they are growing tall. My husband just got wonder why they grow so tall. I told him that radish grow tall if the land you planted has a lot fertilizer. Well, I guess my husband is right that radish didn't grow tall. I just wonder with the radish I planted. They grow tall about 1 1/2 feet. They didn't produce any radish and I feel bad about that. I worked hard to grow them...lol. By the way I hope you like the article I share here.The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. The radish is also known by other names, including winter, Japanese, or Chinese radish; mooli or muli in Hindi,Punjabi, Urdu, and Bihari; Mula in Oriya, Assamese, Marathi and Bengali; moolah in Nepali; moorro in Gujarati;moollangi in Tamil, Telugu and Kannada; mu in Korean; luo bo in Mandarin Chinese;lobak, loh bak, lo-bok, or lo baak in Cantonese; labanos in Tagalog; and rabu,phakkat-hua, or củ cải trắng in Vietnamese.They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.

Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Brassicales
Family: Brassicaceae
Genus: Raphanus
Species: R. sativus
Binomial name
Raphanus sativus
L.

History

The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum from the same Greek root is an old name once used for this genus.
Harvested summer radishes

Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations.

Cultivation

Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks. A common garden crop in the U.S., the fast harvest cycle makes them a popular choice for children's gardens.[3] Harvesting periods can be extended through repeated plantings, spaced a week or two apart.

Radishes grow best in full sun and light, sandy loams with pH 6.5 - 7.0. They are in season from April to June and from October to January in most parts of North America; in Europe and Japan they are available year-round due to the plurality of varieties grown.[citation needed]

As with other root crops, tilling the soil helps the roots grow.

Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth. The depth at which seeds are planted affects the size of the root, from 1 cm deep recommended for small radishes to 4 cm for large radishes.

Read more: Radish overview

Potato

Hubby and I have a garden about 10X15 meters and we grew potato but I didn't do a good job in planting them. I plant them late and they are dying now. We only got small potatoes with the hard work my husband and I did. I like potato, you can cook them in many ways such as when you cook chicken adobo, soups and you can also fried them. Potato is one of my favorite veggies too. I hope next year I can grow a lot of potato. Guys I hope the information below will help expand your research. If you want to see the photo of potato check this out Picture. Visit their website for more information Wikepedia.

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes are the world's fourth largest food crop, following rice, wheat, and maize.

Wild potato species occur from the United States to Uruguay and Peru.Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru, from a species in the Solanum brevicaule complex. Although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile. Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, Solanum tuberosum ssp. tuberosum, is believed to be indigenous to the Chiloé Archipelago where it was cultivated as long as 10,000 years ago.

Introduced to Europe in 1536, the potato was subsequently conveyed by European mariners to territories and ports throughout the world. Thousands of varieties persist in the Andes, where over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household.Once established in Europe, the potato soon became an important food staple and field crop. But lack of genetic diversity, due to the fact that very few varieties were initially introduced, left the crop vulnerable to disease. In 1845, a plant disease known as late blight, caused by the fungus-like oomycete Phytophthora infestans, spread rapidly through the poorer communities of western Ireland, resulting in the crop failures that led to the Great Irish Famine. The potato was the first vegetable inherited by the early Australians, the Aborigines.

The annual diet of an average global citizen in the first decade of the twenty-first century would include about 33 kg (or 73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato producing country, and nearly a third of the world's potatoes are harvested in China and India.More generally, the geographic shift of potato production has been away from wealthier countries toward lower-income areas of the world, although the degree of this trend is ambiguous.

Description - Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, the culms dying back after flowering. They bear white, pink, red, blue or purple flowers with yellow stamens. The tubers of varieties with white flowers generally have white skins, while those of varieties with colored flowers tend to have pinkish skins.Potatoes are cross-pollinated mostly by insects, including bumblebees that carry pollen from other potato plants, but a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.
Potato plants

After potato plants flower, some varieties will produce small green fruits that resemble green cherry tomatoes, each containing up to 300 true seeds. Potato fruit contains large amounts of the toxic alkaloid solanine, and is therefore unsuitable for consumption. All new potato varieties are grown from seeds, also called "true seed" or "botanical seed" to distinguish it from seed tubers. By finely chopping the fruit and soaking it in water, the seeds will separate from the flesh by sinking to the bottom after about a day (the remnants of the fruit will float). Any potato variety can also be propagated vegetatively by planting tubers, pieces of tubers, cut to include at least one or two eyes, or also by cuttings, a practice used in greenhouses for the production of healthy seed tubers. Some commercial potato varieties do not produce seeds at all (they bear imperfect flowers) and are propagated only from tuber pieces. Confusingly, these tubers or tuber pieces are called "seed potatoes".

Scientific Classification

Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species: S. tuberosum
Binomial name
Solanum tuberosum

Cabbage

I like cabbage and I usually make pancit with it. Do you guys like pancit too? if you cook pancit you can put cabbage and carrots and your pancit sure will taste good. Cabbage use in many purpose, you can cook them with chicken soup, pochero,fish sinigang, stew and more. Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid which has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a negative calorie food citation needed.

It is a source of indole-3-carbinol, or I3C, a compound used as an adjuvant therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.

In European folk medicine, cabbage leaves are used to treat acute inflammation.[8] A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.[9]

Fresh cabbage juic




The cabbage is a popular cultivar of a the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae or Cruciferae, and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster cabbagehead.

The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock, and the English call its head a loafcitation needed. It is in the same genus as the turnip – Brassica rapa L.

Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate. Cabbages are also a good source of riboflavin.

History -The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage, it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage which surpasses all other vegetables." The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump). Cabbage was developed by ongoing artificial selection for suppression of the internode length.

Uses -The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called 'cabbage head' is widely consumed raw, cooked, or preserved in a great variety of dishes.citation needed.It is the principal ingredient in coleslaw. For further information visit Cabbage overview.

Broccoli

Broccoli (from the Italian pl. of broccoli, referring to "the flowering top of a cabbage")[3] is a plant of the cabbage family Brassicaceae (formerly Cruciferae).

It is classified as a cultivar group of the species Brassica oleracea. Broccoli possesses abundant arboreal, flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible, sturdy, stalk. The mass of flower heads is surrounded by lavish leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green while cauliflower can appear in purple and yellow in addition to the traditional white variety.

History of Broccoli

In Europe broccoli developed from a wild cabbage plant. Indications show that the vegetable was known in Europe 2,000 years ago.[4] Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[5] Broccoli was first introduced to the United States by these immigrants, but had not become widely known until the 1920s.[4] The first mention of the vegetable in the US was in 1806, when it was given the name green broccoli.

Species
Brassica oleracea
Cultivar Group
Italica Group
Origin
From Italy 2,000 years ago

For more information visit Wikepedia

Carrot

Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Scientific classification
Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Asterids

Order: Apiales

Family: Apiaceae

Genus: Daucus

Species: D. carota


Binomial name
Daucus carota

Ever since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals.

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. An urban legend says eating large amounts of carrots will allow one to see in the dark. The legend developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.

Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

History of Carrot

The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot. Selective breeding over the centuries of a naturally-occurring subspecies of the wild carrot, Daucus carota subsp. sativus reducing bitterness, increasing sweetness and minimizing the woody core, has produced the familiar garden vegetable.

In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, such as parsley, fennel, dill and cumin. The first mention of the root in classical sources is in the 1st century CE. The modern carrot appears to have been introduced to Europe in the 8-10th centuries;[citation needed] Ibn al-Awam, in Andalusia, describes both red and yellow carrots; Simeon Seth also mentions both colours in the 11th century. Orange-coloured carrots appeared in the Netherlands in the 17th century.[8] These, the modern carrots, were intended by the antiquary John Aubrey (1626-1697) when he noted in his memoranda "Carrots were first sown at Beckington in Somersetshire Some very old Man there [in 1668] did remember their first bringing hither.

In addition to wild carrot, these alternative (mostly historical) names are recorded for Daucus carota: Bee's-nest, Bee's-nest plant, Bird's-nest, Bird's-nest plant, Bird's-nest root, Carota, Carotte (French), Carrot, Common carrot, Crow's-nest, Daucon, Dawke, Devil's-plague, Fiddle, Gallicam, Garden carrot, Gelbe Rübe (German), Gingidium, Hill-trot, Laceflower, Mirrot, Möhre (German), Parsnip (misapplied), Queen Anne's lace, Rantipole, Staphylinos, and Zanahoria. For more information visit Wikepedia.

Ampalaya

Last weekend my hubby and I went to Springdale to watch movie and buy some Filipino food such as frozen asian fish, vegges etc. I got ampalaya and I cooked them last night. I fried them with eggs, onions, tomatoes and bell pepper...yummy!. Hubby don't like the ampalaya very much. I told him I like them a lot even they taste bit bitter. They are proven that they are good for health that is why I love ampalaya. They are use for making medicine and also for cooking. As for cooking there are different ways. You can cook them with onions, eggs and bell pepper. Based on my research every country has different way of cooking them. Read the following information below as it tells of how other people cook them. When I was young, I really thought ampalaya has no different name. I am absolutely wrong, when I typed my research in search engine about ampalaya the words that come out are "Bitter melon". The exact name of ampalaya is bitter melon. It describe the taste of bitter melon. No wonder they named as bitter melon because they absolutely taste bitter...lol.

Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd (translated from Chinese: 苦瓜; pinyin: kǔguā), goya from Japanese, ampalaya from Tagalog, and karela from the Punjabi, Hindi-Urdu, Nepali name of the vegetable, or khổ qua/ mướp đắng (literraly: bitter luffa) from Vietnamese. South American and Caribbean names include Balsamino and Saraseed.The original home of the species is not known, other than that it is a native of the tropics. It is widely grown in South and Southeast Asia, China, Africa, and the Caribbean. To check more pictures of ampalaya visit more bitter melon pictures.

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Cucurbitales

Family: Cucurbitaceae

Genus: Momordica

Species: M. charantia

Binomial name
Momordica charantia
Descourt

Culinary Uses

in Chinese cooking , often with pork and douchi, in soups, and also as tea.in the cuisines of South Asia and the West Indies. In these culinary traditions, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, or used in sabji.in Punjabi cuisine, bitter melon is stuffed with spices and then fried in oilin Tamil Nadu and referred as பாகற்காய் (Pagarkai) slangily called as Pavakkai பாவக்காய் in the cuisine of South Indian state of Kerala, for making a dish called thoran mixed with grated coconut, theeyal and pachadi.in Karnataka, the term used for bitter gourd is haagalakai (ಹಾಗಲಕಾಯಿ) and used in preparation of a delicacy called gojju (ಗೊಜ್ಜು)in Andhra Pradesh, it is called as "Kaakarakaaya" (కాకరకాయ); popular recipes include curry, deep fry with peanuts (ground nuts), 'Pachi Pulusu' (కాకరకాయ పచ్చి పులుసు), a kind of soup made up of boiled Bitter Melon, fried onions and other spices.in Okinawan cuisine, it is credited with Okinawan life expectancies being higher than already long Japanese ones. Bitter melon oil contains Eleostearic acid, which is shown to prevent angiogenesis, which is implicated in the growth (but not the incidence) of cancer.in Indonesia, bitter melon is prepared in various dishes, such as stir fry, cooked in coconut milk, or steamedin Vietnam, raw bitter melon slices consumed with dried meat floss and stuffed to make bitter melon soup with shrimp are popular dishes. Bitter melons stuffed with ground pork are served as a popular summer soup in the South.in various dishes in the Philippines, where it is known as Ampalaya. Ampalaya may also be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato. A very popular dish from the Ilocos region of the Philippines, pinakbet, consists mainly of bitter melons, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables stewed with a little bagoong-based stock. The young shoots and leaves may also be eaten as greens; in the Philippines, where bitter melon leaves are commonly consumed, they are called dahon (leaves) ng ampalaya.in Nepal bitter melon is prepared in various ways.in Pakistan bitter melon is available in the summertime, and is cooked with lots of onions.The seeds can also be eaten, and have a sweet taste but are known to cause nausea.

Medical uses

Bitter melon has been used in various Asian traditional medicine systems for a long time. Like most bitter-tasting foods, bitter melon stimulates digestion. While this can be helpful in people with sluggish digestion, dyspepsia, and constipation, it can sometimes make heartburn and ulcers worse. The fact that bitter melon is also a demulcent and at least mild inflammation modulator, however, means that it rarely does have these negative effects, based on clinical experience and traditional reports.

Though it has been claimed that bitter melon’s bitterness comes from quinine, no evidence could be located supporting this claim. Bitter melon is traditionally regarded by Asians, as well as Panamanians and Colombians, as useful for preventing and treating malaria. Laboratory studies have confirmed that various species of bitter melon have anti-malarial activity, though human studies have not yet been published.

In Panama bitter melon is known as Balsamino. The pods are smaller and bright orange when ripe with very sweet red seeds, but only the leaves of the plant are brewed in hot water to create a tea to treat malaria and diabetes. The leaves are allowed to steep in hot water before being strained thoroughly so that only the remaining liquid is used for the tea.

Laboratory tests suggest that compounds in bitter melon might be effective for treating HIV infection. As most compounds isolated from bitter melon that impact HIV have either been proteins or glycoproteins lectins), neither of which are well-absorbed, it is unlikely that oral intake of bitter melon will slow HIV in infected people. It is possible oral ingestion of bitter melon could offset negative effects of anti-HIV drugs, if a test tube study can be shown to be applicable to people [4]. In one preliminary clinical trial, an enema form of a bitter melon extract showed some benefits in people infected with HIV (Zhang 1992). Clearly more research is necessary before this could be recommended.

The other realm showing the most promise related to bitter melon is as an immunomodulator. One clinical trial found very limited evidence that bitter melon might improve immune cell function in people with cancer, but this needs to be verified and amplified in other research. If proven correct this is another way bitter melon could help people infected with HIV.

Folk wisdom has it that bitter melon helps to prevent or counteract type-II diabetes. A recent scientific study at JIPMER, India has proved that bitter melon increases insulin sensitivity.[5] Also, in 2007, the Philippine Department of Health issued a circular stating that bitter melon, as a scientifically validated herbal medicinal plant, can lower elevated blood sugar levels. The study revealed that a 100 milligram per kilo dose per day is comparable to 2.5 milligrams of the anti-diabetes drug Glibenclamide taken twice per day.[2] Bitter melon is sold in the Philippines as a food supplement and marketed under the trade name Charantia. Charantia capsules and tea are being exported to the United States, Canada, Europe, Mexico, Japan, Korea, and parts of the Middle East.


Bitter melon transformed into capsule form and sold as a food supplement.Bitter Melon contains four very promising bioactive compounds. These compounds activate a protein called AMPK, which is well known for regulating fuel metabolism and enabling glucose uptake, processes which are impaired in diabetics. "We can now understand at a molecular level why bitter melon works as a treatment for diabetes," said David James, director of the diabetes and obesity program at the Garvan Institute of Medical Research in Sydney. "By isolating the compounds we believe to be therapeutic, we can investigate how they work together in our cells."

Bitter melon contains a lectin that has insulin-like activity. The insulin-like bioactivity of this lectin is due to its linking together 2 insulin receptors. This lectin lowers blood glucose concentrations by acting on peripheral tissues and, similar to insulin's effects in the brain, suppressing appetite. This lectin is likely a major contributor to the hypoglycemic effect that develops after eating bitter melon and why it may be a way of managing adult-onset diabetes. Lectin binding is non-protein specific, and this is likely why bitter melon has been credited with immunostimulatory activity - by linking receptors that modulate the immune system, thereby stimulating said receptors.

Various cautions are indicated. The seeds contains vicine and therefore can trigger symptoms of favism in susceptible individuals. In addition, the red arils of the seeds are reported to be toxic to children, and the fruit is contraindicated during pregnancy.To expand your study visitAmpalaya|Bitter melon.

Bell pepper

I planted bell peppers in my garden area and they are now blooming. I thought they don't have time to grow as winter is close but it blooms. I am thankful to God for that. I love bell pepper and I plant a lot of them than any other veggies. I hope you like the article I posted here. I am hoping it help expand your study.
Bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, green and orange. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". Peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European and Asian countries. Today, Mexico remains one of the major pepper producers in the world.

Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. annuum
Binomial name
Capsicum annuum


Nomenclature

The term "bell pepper" is the American name for some vegetables of the Capsicum annuum species of plants. The misleading name "pepper" (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant, were a highly prized condiment.The term "bell pepper" or "pepper" or "capsicum" is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the meat is simply referred to as a "pepper", whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called "capsicum". Across Europe, the term "paprika", which has its roots in the word for pepper, is used—sometimes referred to by their color (e.g., "groene paprika", "gele paprika", in Dutch, which are green and yellow, respectively). Paprika also refers to the powdered spice made from the same fruit. In France it is called "poivron", with the same root as "poivre" (meaning "pepper"), or "piment. " In Japan, the word ピーマン ("pîman, " from the French) refers only to green bell peppers, whereas パプリカ ("papurika, " from paprika) refers to bell peppers of other colors. In the United States and Canada, the fruit is often referred to simply as a "pepper" or referred to by color (e. g. "red pepper", "green pepper"), although the more specific term "bell pepper" is understood in most regions. In parts of Ohio, Indiana, and Pennsylvania, the fruit is called a "mango"[1]. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables. When cut off, the top of the bell pepper is referred to as a "pepper pan." Often the pan is filled with collagen to create a "pepper jiggler."

In Russia it is commonly called болгарский перец (bolgarskiy perets), meaning Bulgarian pepper. In Denmark the bell pepper is referred to as "peberfrugt", meaning pepper-fruit. In Norway, Sweden, former Yugoslavia and the Netherlands it is known as "paprika".

In Brazil it's commonly called Pimentão, meaning Big pepper. It's widely used in a variety of dishes, like pasta, rice and other dishes from Cuisine of Brazil.

In Argentina it's called "Morrón", green and red bell peppers are usually found in small grocery stores, the yellow ones tend to be in the supermarket. Grilled, they may form part of the traditional barbecue of this country, called "Asado" (Castilian Spanish for 'roasted' or 'grilled').

In Costa Rica it's called "chile dulce" or sweet chili and many typical dished include it as part of it's ingredients.

In Nepal it's called "bhede khursani". It is eaten with fried noodles, and is cooked and eaten with any vegetable, but bhede khursani is never eaten raw.

In Sri Lanka it is called "Maalu Miris" in Sinhalese language and used in "curries" as a vegetable. "Miris" is Chilli, the hotter variety which is used as a hot spice, and "Maalu" means Vegetable, hence "Maalu Miris" indicates the less spicy version, which is suitable for cooking as a vegetable, instead of using as a spice. With the similar meaning, bell pepper is called "kaRi miLakaay" (கறிமிளகாய்) in Tamil language.

In Egypt it is commonly called "filfil akhdar", where "filfil" means pepper and "akhdar" means green. It is eaten as a raw snack, in salads, in various soups and stews, and is also cooked stuffed with a rice and beef filling.

Varieties

The color can be green, red, yellow, orange and, more rarely, white, purple, blue, pink, rainbow, aqua, violet, maroon, black and brown, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.For more information about Bellp pepper visit Wikepedia