Cocktails with Yellow bell pepper
Yellow bell pepper is a non-pungent sweet pepper, a colour variant of the fruit of Capsicum annuum plants in the Grossum Group.
Taste profile
Fresh, green-capsicum aroma over a mild, gently sweet body with no heat and little acidity.
How it's used
Muddled or juiced to draw out its fresh capsicum aroma, it works as a feature accent; as a minor garnish or juiced pulp it lends a pale-gold tint and soft sweetness, prepared fresh to order.
Substitutes for Yellow bell pepper
As a muddled or juiced feature its fresh capsicum aroma cannot be faithfully reproduced by anything else; as a minor accent, another mild yellow produce can stand in for colour and its light sweetness rebalanced with a touch of syrup.
Often confused with
Chili pepper
Yellow bell peppers are non-pungent, with zero capsaicin and a Scoville rating of zero, while chili peppers of the same species contain capsaicin and are pungent; colour alone does not indicate heat, as some hot chilies are also yellow.
Description
Growers cultivate bell peppers in a range of colours — green, yellow, orange, red, white and purple — the yellow reflecting variety and ripeness. Botanically a berry but used as a vegetable, it lacks capsaicin and rates zero on the Scoville scale.
