Sweet bell peppers are often eaten while immature, when they are green, but almost every variety will ripen to another colour, and the spectrum now includes red, yellow, orange, white, pink, purple, and brown. As bell peppers ripen, they develop more sweetness and more vitamin C. Green peppers have been described by some people to have a βgrassyβ flavour, and are not universally appreciated. Many chili peppers are also eaten while green and unripe as well, notably jalapeno chilies.
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