Buzz
Here’s a little secret: A green bell pepper is essentially an unripe yellow pepper, which in turn is just an unripe red pepper (though some varieties ripen into yellow instead of red). The same principle applies to green olives, which are simply unripe black olives, and the seeds inside green beans are just beans in their early stages of growth. It seems the produce aisle is full of surprises.
The variations in taste, appearance, and scent of bell peppers are not due to genetics, but rather the chemical changes that occur during ripening, which unleash a vibrant array of natural compounds.
As illustrated in the insightful infographic from Compound Interest, peppers pass through three distinct stages, each marked by unique chemical compounds. When a pepper is green, it is abundant in chlorophyll and aldehydes that give it a vegetal scent. As it transitions to yellow and orange, lutein and beta-carotene contribute to the yellow and orange shades seen in egg yolks and carrots, respectively. As the pepper ripens further and turns red, it begins to produce more (E)-2-hexenal and (E)-2-hexanol, which are responsible for its sweet, fruity aroma.
Curious to see your peppers change color? You can let them ripen right on the plant in your garden, if you have one, or bring them indoors (or buy them) and store them in a perforated bag or box in a cool, dark room for a few weeks.
Click the infographic to explore a more detailed view.
Image credit: Compound Interest // CC BY-ND 4.0
