Pimientos

Bell peppers are edible fruits that belong to the Capsicum genus, widely used in global cuisine for their distinctive flavor that ranges from sweet to spicy, depending on the variety. There are different types of peppers, such as bell peppers (sweet) and chiles or ajíes (spicy), although in the Hispanic American culinary context, the term "pimiento" usually refers mainly to sweet or bell peppers.

Origin: Peppers are native to the Americas, specifically from regions ranging from Mexico to northern South America. They were domesticated thousands of years ago and later spread to other parts of the world after the arrival of Christopher Columbus, becoming an essential ingredient in numerous cuisines, from Mediterranean to Latin American.

Properties: Peppers are an excellent source of vitamin C, in addition to containing antioxidants such as carotenoids (beta-carotene, lutein, and zeaxanthin) that contribute to eye health and strengthening the immune system. They are low in calories and provide dietary fiber, making them ideal for healthy and balanced diets. Their versatility in the kitchen allows them to be consumed raw, roasted, fried, or in stews, adding flavor and color to preparations.

Synonyms in Spanish from Hispanic America: Depending on the region, peppers may have different names. For example, in Mexico, terms such as chile dulce or simply pimiento are used for bell peppers, while in countries like Argentina, Chile, or Uruguay, they are commonly called morrones. In some parts of Central America, they may be referred to as ajíes dulces or pimentones.