Chopped green bell pepper leaves

Chopped green pepper leaves are the fresh leaves of the green pepper, obtained by finely cutting the leafy part surrounding the fruit. These leaves, although less common in traditional cooking, are used in some regions for their slightly bitter and herbaceous flavor, which can add a special touch to stews, soups, and sauces.

The green pepper (Capsicum annuum) is native to Central and South America, and its cultivation has spread throughout the world. While the fruit is widely used in various preparations, the leaves are also valued in certain traditional cuisines, especially in the gastronomy of countries like Mexico and some areas of the Caribbean.

Properties: Green pepper leaves contain antioxidants, vitamins A and C, and compounds that may contribute to improved digestive health. Their use in cooking not only adds a particular flavor but also provides additional nutrients to dishes.

Substitutes and synonyms in Latin American Spanish: Although there are no widely recognized exact synonyms for green pepper leaves, in some countries they may simply be called hojas de ají verde or hojas de chile verde, depending on the local variety of pepper or chili. In recipes, if they are not available, they can be substituted with leaves from other aromatic plants with an intense flavor, such as basil or guava leaves, although the flavor varies considerably.