The bell pepper is the most famous, popular and widely eaten variety of pepper. The plant is native to Mexico, Central America, The Caribbean and the northern parts of South America. They are a rich source of Vitamin C, while also containing vitamins A and B6. Interestingly, the bell pepper is the only member of the pepper family (Genus Capsicum) that does not produce the chemical capsaicin, which is the chemical that causes the burning sensation or 'spice' when we eat them.
Romero pepper, commonly referred to as Sweet Peppers are native to the Mediterranean region, mainly Spain and Italy. They were created around the 15th century when selectively breeding original pepper varieties. Similarly, Padron peppers originated in the Americas but were brought over to Spain around the 16th century. They are now mainly grown in Spain and are a staple on most tapas menus.
