Red peppers are simply green peppers that were allowed to ripen fully on the plant.

The longer version

Unripe peppers contain plenty of chlorophyll, the same green pigment that fills leaves, since the fruit is still photosynthesizing while attached to the plant. As the fruit matures, chlorophyll breaks down and pigments called carotenoids build up in the flesh, turning the skin yellow, orange, or red depending on the variety.

The change is not merely cosmetic. Sugar levels climb as starches convert, so a fully ripened pepper usually tastes sweeter and less grassy than a green one. Leaving peppers on the plant longer allows this process to finish, while picking early locks in the firm, slightly bitter stage. Vitamin content rises during ripening as well.

Where this entry sits

Everyday ingredients turn out to be full of quiet chemistry and long history. This collection gathers short, plain explanations of how bread rises, why onions sting, where common spices originate, and how coffee, tea, and chocolate reached the modern kitchen. The full list sits on the Food and Drink page, where every entry is listed in order.