Organic Capsicum

Red capsicum is the most nutritionally dense of the three colours because it is the fully ripe form - green capsicum is unripe, yellow is partially ripe, and red is fully ripe. Red capsicum contains the highest levels of vitamin C, beta-carotene, and antioxidant carotenoids. All three colours are nutritious, but red provides the most concentrated nutritional benefit per gram.

Capsicum consistently appears in pesticide residue surveys as one of the highest-residue vegetables in conventional produce. Its smooth, thin skin absorbs surface sprays readily. Organic capsicum from Prakritii has had no contact with synthetic pesticides at any stage of growing, meaning the skin is safe to eat and the flesh is completely residue-free.

Yes - capsicum is entirely safe and nutritious to eat raw. Eating it raw actually preserves its high vitamin C content better than cooking, as vitamin C is a heat-sensitive nutrient that reduces with prolonged heat exposure. Raw capsicum in salads, chaats, and sandwich fillings is an excellent way to access its full vitamin C content.

Hold the whole capsicum directly over a medium gas flame using tongs, turning every 30–45 seconds, until the skin is charred and blistered all over. Place immediately in a covered bowl for 10 minutes - the steam loosens the skin. Peel off the charred skin under running water, remove seeds, and use the roasted flesh for gravies, dips, or pasta sauce. The roasting process adds a distinctive smoky depth that raw capsicum cannot replicate.

Stored whole and unwashed in the refrigerator crisper, organic capsicum stays fresh for 5–7 days. Once cut, use within 2 days and store in a sealed container in the refrigerator. Capsicum that has started to wrinkle slightly on the surface is still safe to eat - just cook it rather than using it raw.