green The familiar green bell pepper has a strong, distinctive aroma thanks to a particular compound (isobutyl methoxypyrazine) carried in oil droplets within its cells; the very same compound occasionally pops up in cabernet sauvignon and sauvignon blanc wines and gives them a usually unwelcome green-vegetable note Green fruits and mature yellow varieties are also rich in the carotenoid lutein, which helps prevent oxidative damage in the eye (p 256) In red varieties, both lutein and the green aroma disappear during ripening along with chlorophyll, and other carotenoid pigments accumulate, the main ones being capsanthin, capsorubin, as well as beta-carotene, the precursor of vitamin A Mature red capsicums are among the richest carotenoid sources we have; paprika powder may be more than 1% pigment by weight They’re also rich in vitamin C And thanks to their content of cellwall pectins, both fresh and rehydrated dried capsicums develop a thick, smooth consistency when cooked and pureed for a soup or sauce Eggplants, or Aubergines Eggplants are the only major vegetable in the nightshade family that came from the Old World An early ancestor may have floated from Africa to India or Southeast Asia, where it was domesticated, and where small, bitter varieties are still appreciated as a condiment Arab traders brought it to Spain and north Africa in the Middle Ages, and it was eaten in Italy in the 15th century, in France by the 18th (The etymology of aubergine mirrors this history; it comes via Spanish and Arabic from the Sanskrit name.) Thanks to its tropical origins, the eggplant doesn’t keep well in the refrigerator; internal chilling damage leads to browning and off-flavors in a few days There are many varieties of eggplant, white- ... Italy in the 15th century, in France by the 18th (The etymology of aubergine mirrors this history; it comes via Spanish and Arabic from the Sanskrit name.) Thanks to its tropical origins, the eggplant... or Southeast Asia, where it was domesticated, and where small, bitter varieties are still appreciated as a condiment Arab traders brought it to Spain and north Africa in the Middle Ages, and it was eaten in...capsicums develop a thick, smooth consistency when cooked and pureed for a soup or sauce Eggplants, or Aubergines Eggplants are the only major vegetable in the nightshade family that came from the Old World An