Capsicum

In the UK, “capsicum” usually means a sweet pepper such as a red, yellow or green bell pepper. Botanically, Capsicum is a wider group that also includes chillies.

It is a fruit botanically because it grows from a flower and contains seeds. In cooking, you use it as a vegetable, for example in salads, stir-fries and stuffed peppers.

Yes. Wash it, then slice it for salads or dips; the seeds are edible, but most people remove them and the pale core because they can be bitter and awkward to eat.

Halve and deseed them, then roast cut-side down at 220°C for about 25–30 minutes, until the skins blister and blacken. Cover them for 10 minutes after roasting; the trapped steam makes the skins easier to peel.

Keep whole peppers in the fridge’s salad drawer and use them while they are firm and unwrinkled. Once cut, put them in a covered container in the fridge and use within a few days.

It works well with onions, tomatoes and garlic in a ratatouille, or with chicken, spices and onions in fajitas. You can also fill pepper halves with rice, lentils or a savoury mince and bake them.

Sweet capsicum peppers, including bell peppers, are mild rather than hot. The word Capsicum also covers hot chillies, so a chilli or cayenne product may be very spicy.

For a cooked dish, use courgette or aubergine if you mainly need another tender vegetable; add it in pieces of a similar size. For a raw salad where crunch matters, cucumber is a closer substitute.