When you’re browsing grocery store aisles or following international recipes, the terms “sweet pepper” and “bell pepper” can cause confusion. Many home cooks wonder if these are distinct vegetables or if one variety is sweeter than the other. The reality is refreshingly simple: they’re identical. This naming discrepancy stems entirely from regional language preferences rather than any botanical distinction.
Understanding the Terminology Confusion
The primary difference between sweet pepper and bell pepper lies solely in regional naming conventions. In the United States and Canada, “bell pepper” dominates culinary language, while British English and many Commonwealth countries prefer “sweet pepper.” This linguistic variation explains why American recipes specify “bell peppers” while British cookbooks call for “sweet peppers.”
Botanically speaking, both terms refer to the same species: Capsicum annuum. These peppers belong to the nightshade family and are specifically cultivated varieties that lack capsaicin—the compound that makes chili peppers hot. This absence of heat defines them as “sweet” regardless of which name you use.
Regional Naming Differences Explained
The terminology divide follows predictable geographic patterns. Understanding these regional preferences helps prevent confusion when cooking with international recipes or traveling:
| Region | Common Term | Additional Notes |
|---|---|---|
| United States & Canada | Bell pepper | Rarely use “sweet pepper” except when distinguishing from hot varieties |
| United Kingdom & Ireland | Sweet pepper | May specify “bell-shaped sweet pepper” for clarity |
| Australia & New Zealand | Sweet pepper | Increasingly adopting “bell pepper” due to American media influence |
| European Union | Sweet pepper | Official EU documentation uses “sweet peppers” in English translations |
| Caribbean & Latin America | Variations exist | Often use local terms like “áji noé” (Spanish) or “pimentão” (Portuguese) |
Botanical Characteristics of Sweet/Bell Peppers
All sweet peppers or bell peppers share these defining characteristics regardless of what you call them:
- Shape: Distinctive bell or blocky shape with four lobes (though some varieties have three)
- Flavor profile: Mild, slightly sweet, with grassy or vegetal notes—zero heat (0 on Scoville scale)
- Color progression: Typically start green, then mature to red, yellow, orange, purple, brown, or white
- Nutritional content: Extremely high in vitamin C (one pepper provides 169% of daily value) and vitamin A
- Botanical classification: Non-pungent cultivars of Capsicum annuum
Common Misconceptions Clarified
Several myths persist about sweet peppers versus bell peppers. Let’s address the most frequent misunderstandings:
“Sweet peppers are a specific variety that’s sweeter than bell peppers”
This is incorrect. All bell peppers are sweet peppers by definition because they lack capsaicin. The sweetness level varies by color and ripeness (red peppers are sweeter than green), but the name doesn’t indicate additional sweetness.
“Bell peppers refer only to green ones while sweet peppers are the colored varieties”
Another common misconception. Both terms encompass all color varieties. Green bell/sweet peppers are simply unripe versions that develop sweeter flavors as they mature to other colors.
“Sweet pepper is the correct botanical term while bell pepper is colloquial”
Neither term is botanical. The scientific name is Capsicum annuum for these non-spicy varieties. “Bell pepper” describes the shape, while “sweet” distinguishes them from hot pepper varieties.
Practical Implications for Cooking and Shopping
Understanding that sweet peppers and bell peppers are identical has real-world benefits in the kitchen:
- Recipe substitution: If a British recipe calls for sweet peppers and you’re in America, just grab bell peppers—they’re the same item
- Color selection: Choose based on flavor profile rather than name—green peppers are more bitter while red, yellow, and orange offer increasing sweetness
- International shopping: In UK supermarkets, look for “sweet peppers” in the produce section; in US stores, check the “bell peppers” display
- Farmer’s market communication: Use the local term to avoid confusion when purchasing from vendors
Why Two Names Exist for One Vegetable
The dual terminology likely developed through historical linguistic evolution. “Bell pepper” emerged in North America during the 19th century, referencing the vegetable’s distinctive bell-like shape. Meanwhile, British English adopted “sweet pepper” to differentiate these non-spicy varieties from the hot chili peppers commonly imported from British colonies.
This naming divergence became cemented as regional dialects developed independently. The persistence of both terms today reflects how language evolves differently across English-speaking regions, even for something as straightforward as produce naming.
Related Terminology to Know
When navigating pepper terminology, be aware of these related terms that sometimes cause additional confusion:
- Capsicum: The botanical genus name used in many countries (especially Australia) for bell/sweet peppers
- Pepper: Can refer to bell peppers, chili peppers, or even black pepper depending on context
- Macedonian pepper: A specific elongated sweet pepper variety, not a general term
- California pepper: Sometimes used for certain bell pepper cultivars grown in California
Conclusion
The difference between sweet pepper and bell pepper is purely semantic, not botanical. Whether you’re following an American cookbook that specifies bell peppers or a British recipe calling for sweet peppers, you’re working with the exact same vegetable. This knowledge eliminates unnecessary confusion in the kitchen and helps you navigate international recipes with confidence. When shopping, simply look for the familiar bell-shaped, multi-colored peppers regardless of what the sign calls them—you’ll be getting the same versatile, nutritious ingredient either way.
Frequently Asked Questions
Are sweet peppers and bell peppers different in taste?
No, sweet peppers and bell peppers are identical in taste because they are the same vegetable. The flavor varies by color (red being sweeter than green), but the name doesn't affect taste.
Can I substitute bell peppers for sweet peppers in recipes?
Yes, you can always substitute bell peppers for sweet peppers and vice versa since they are the same vegetable. The terms are regionally specific but refer to identical produce.
Why do some countries call them sweet peppers instead of bell peppers?
The term “sweet pepper” is predominantly used in the UK, Europe, and Commonwealth countries to distinguish these non-spicy peppers from hot chili varieties. “Bell pepper” is the preferred term in North America, referencing the vegetable's distinctive shape.
Are all bell peppers sweet?
Yes, all true bell peppers are sweet because they lack capsaicin, the compound that creates heat in chili peppers. The sweetness level varies by color and ripeness, with red peppers being the sweetest and green peppers more bitter.
Is there a difference between green bell peppers and green sweet peppers?
No difference exists. Green bell peppers and green sweet peppers are the same vegetable—unripe bell/sweet peppers that will develop sweeter flavors and change color as they mature.
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