Red And Green Peppers

Red and green peppers are the mature and immature fruits of plants in the *Capsicum annuum* species. They are botanically fruits but commonly used as vegetables in cooking. They are grown worldwide and are available fresh, frozen, or canned.

Peppers are used for their flavor, color, and texture in a wide variety of dishes. Manufacturers add them to processed foods like canned vegetables, pizzas, and sausages to enhance taste and visual appeal. They are often found in savory products, adding a fresh, slightly sweet, or pungent note.

Red and green peppers are a source of vitamins, minerals, and antioxidants. The U.S. Food and Drug Administration (FDA) generally recognizes them as safe (GRAS) for consumption. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated similar compounds found in peppers, such as capsaicinoids, for safety. At typical dietary intakes, they are considered safe and contribute to a healthy diet.