Peppers, part of the Capsicum genus, come in a wide range of varieties, sizes, colors, and flavors, ranging from sweet to extremely hot. Bell peppers are the most common sweet variety, available in green, red, yellow, and orange colors. Each color has a distinct taste, with red peppers being the sweetest. Hot peppers, like jalapeños, habaneros, and ghost peppers, contain capsaicin, which gives them their characteristic heat. Peppers are used worldwide in various cuisines, adding flavor, heat, and color to dishes. They can be eaten raw, cooked, roasted, or pickled. Nutritionally, peppers are rich in vitamins C and A, and also provide dietary fiber, vitamin E, and other antioxidants. They are celebrated for their versatility in cooking and their health benefits, including potential roles in pain relief and reducing inflammation.

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