“sticky fruit”), that helps it keep well for several weeks The tomatillo remains green when ripe and has a tart but otherwise mild, green flavor, a relatively firm and dry texture It’s usually cooked and/or pureed into sauces, with other ingredients adding depth or strength of flavor A related species, P philadelphica, provides an esteemed purple version called miltomate Capsicums or Sweet Peppers Capsicums, like tomatoes, are fruits of the New World that conquered the Old They were domesticated in South America, and are now a defining element of the cuisines of Mexico, Spain, Hungary, and many countries in Asia (the countries with the highest per capita consumption are Mexico and Korea) This triumph is due largely to the defensive chemical capsaicin, which activates pain and heat receptors in our mouths, and which many human cultures have perversely come to love This spicy aspect of the chillis is what inspired Columbus to call them peppers, though they’re not at all related to true black pepper (Chilli was the Aztec term.) For chillis as spices, see chapter 8 Capsicums are essentially hollow berries, with a relatively thin, crisp wall of storage cells (spice types have been selected for very thin, easily dried fruits; vegetable types such as the pimiento have been bred for meatier walls) There are five domesticated species in the chilli genus Capsicum, with most vegetable types coming from C annuum Many varieties have been developed that are mild enough to be eaten as vegetables rather than condiments, and with a range of colors, shapes, sweetnesses, and aromas Capsicums ripen to shades of yellow, brown, purple, or red, depending on the mix of pigments (purple comes from anthocyanins, brown from the combination of red carotenoids and green chlorophyll), but all can be picked and eaten ... than condiments, and with a range of colors, shapes, sweetnesses, and aromas Capsicums ripen to shades of yellow, brown, purple, or red, depending on the mix of pigments (purple comes from anthocyanins, brown from the combination of red carotenoids and green...This spicy aspect of the chillis is what inspired Columbus to call them peppers, though they’re not at all related to true black pepper (Chilli was the Aztec term.) For chillis as spices, see chapter 8... There are five domesticated species in the chilli genus Capsicum, with most vegetable types coming from C annuum Many varieties have been developed that are mild enough to be eaten as vegetables rather than condiments, and with a range of colors,