Tilapia With Roasted Vegetables And Yellow Bell Pepper Sauce

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2 Responses to Tilapia With Roasted Vegetables And Yellow Bell Pepper Sauce

  1. Arturo Demerchant says:

    While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin,[2] a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. (An exception to this is the hybrid variety Mexibelle, which does contain a moderate level of capsaicin, and is therefore, somewhat hot). The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum genus.,.,,

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