**Capsicum - Health Benefits, Uses, and Important Facts**

**Overview:**

Capsicum, also known as bell pepper, is a herbaceous plant widely consumed as a healthy snack and utilized for various medicinal purposes. Rich in capsaicin, it offers unique properties beneficial for reducing pain, inflammation, and promoting overall well-being.

**Health Benefits:**

1. **Improved Vision:** Capsicum contains carotenoids like lutein and zeaxanthin, essential for protecting the retina from oxidative damage, thus promoting healthy eyesight and preventing macular degeneration.

2. **Prevention of Anaemia:** High in vitamin C, capsicum enhances iron absorption in the body, alleviating anaemia symptoms by increasing oxygen levels in the blood.

3. **Reduced Anxiety:** Capsicum is a good source of magnesium and vitamin B6, which play crucial roles in neurological function, aiding in anxiety relief and muscle relaxation.

4. **Cancer Prevention:** With anti-inflammatory and antioxidant properties, capsicum, particularly those containing lycopene, such as orange varieties, can help reduce the risk of certain cancers like cervical, prostate, pancreas, and bladder cancer.

5. **Boosted Immune System:** Rich in vitamin C, capsicum supports immune function by enhancing white blood cell production, helping the body fight off infections effectively.

6. **Bone Health:** Capsicum provides manganese and vitamin K, vital for bone formation, collagen production, and bone mineralization, thus promoting stronger bones and preventing conditions like osteoporosis.

**Weight Loss:** Capsicum is a nutritious addition to weight loss diets due to its low calorie and carbohydrate content, high fiber and water content, and presence of vitamin B6, which aids in metabolism regulation and blood sugar control. Red capsicums, in particular, are rich in phytonutrients that support weight loss and metabolic health.

**Uses:**

- **Dietary Inclusion:** Capsicum can be incorporated into various dishes such as curries, breakfast hashes, pizzas, stir-fries, and pasta. It can also be used in salads, soups, or roasted as a topping for hummus.

- **Raw Consumption:** Capsicum is delicious raw with dips, offering a sweet and sour flavor. It can also be juiced with other fruits, leafy greens, and lemon juice for a refreshing beverage.

- **Stuffed Capsicum:** Capsicums can be hollowed out and stuffed with rice, quinoa, potatoes, or meats, creating flavorful and aromatic stuffed peppers.

**Important Facts:**

- **Botanical Classification:** Capsicum belongs to the Solanaceae family and is scientifically known as Capsicum annuum.

- **Varieties:** Capsicum comes in various colors and types, each offering unique nutritional profiles and health benefits. Common varieties include red, yellow, green, orange, and purple/black capsicums.

- **Nutritional Composition:** Capsicum is low in fat and calories but rich in fiber, water, vitamins, and minerals, making it an excellent choice for weight management and overall health.

In conclusion, capsicum is not only a versatile culinary ingredient but also a potent natural remedy, offering numerous health benefits when incorporated into a balanced diet. Whether consumed raw, cooked, or juiced, capsicum can enhance both the flavor and nutritional value of meals while promoting overall wellness.

Capsicum Masala | Capsicum Curry

**Instructions:**

1. In a pan, heat 2 teaspoons of oil. Add all the ingredients for the curry base – 2 large onions roughly chopped, 1 teaspoon poppy seeds, ½ teaspoon cumin seeds, 2” piece of ginger, 6-7 garlic cloves, and 6-8 whole cashews.

2. Fry on low flame until the onions are translucent and light golden brown. Remove from heat and allow it to cool down completely.

3. Grind the mixture into a smooth paste by adding water as needed. Set aside.

4. In the same pan, heat 1 tablespoon of oil. Add ½ teaspoon shahi jeera.

5. Add 1 medium onion cubed and fry until translucent.

6. Next, add 1 large tomato cubed. Fry on medium flame for 2-3 minutes.

7. Add the prepared curry base and mix well. Cook on low flame for 3-4 minutes. Add ¼ cup water if the mixture is too thick.

8. Now add ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, and ¼ teaspoon garam masala powder.

9. Cook on low flame for 5-6 minutes until the mixture comes together.

10. Add 2 capsicums cubed and mix well.

11. Adjust the consistency of the curry by adding water as needed, then add salt to taste.

12. Cook on low flame covered for 6-8 minutes. Garnish with 1-2 tablespoons of finely chopped fresh coriander leaves. Remove from heat.

13. Serve hot with any Indian flatbread.