Capsicum (Donne Menasinakayi) Fresh Green Bell Pepper

THE ONE RULE: HIGH HEAT, SHORT TIME

Capsicum's whole contribution is CRUNCH and a grassy top note, and both die on a low flame

HIGH FLAME, keep it moving, get it out. Blistered at the edges, still firm in the middle

If you stew capsicum it goes limp and slightly bitter and there is no point having bought it

ADD IT LATE. In a sabzi or a gravy, capsicum goes in at the END, not with the onions

CUTTING

Cut around the stem and lift the core out whole, seeds and all, in one piece

Trim the white PITH - it is the bitterest part

Slice with the ribs, not across, and the strips hold their shape better

STIR-FRY AND SABZI

Strips, high heat, mustard and cumin, in and out

With paneer, with tofu, with potato

RICE

Capsicum rice, pulao, fried rice

Sauté separately and fold in at the end so it stays crisp

RAW

Salads, wraps, sandwiches

Green is sharp and grassy raw. If that is too much, the pith is where a lot of it lives

CHARRING

Blister it whole over a flame until the skin blackens, then rest it covered for ten minutes and rub the skin off

The flesh goes silky and sweet and completely unlike raw capsicum

Works better with red than green, for the reasons on this page

STORAGE

REFRIGERATE, in the vegetable drawer, in a breathable bag

Do NOT wash before storing. Water on the skin is what starts the soft patches

4 to 7 days whole. Cut pieces: 1 to 2 days, airtight

NOT TOO COLD. Capsicum gets chilling injury in a very cold fridge - the skin pits and goes translucent. The door or the drawer, not the back of the top shelf

CHOOSING IT

FIRM, and HEAVY for its size. A light capsicum has dried out inside

GLOSSY, TIGHT SKIN with no wrinkles. Wrinkles are the first sign it is going

The STEM should be green and fresh, not dry and brown. It goes first

No soft spots, especially around the shoulders

Before any Organic Mandya product reaches your kitchen, it must successfully pass through our rigorous three-tier verification process:

1. Two Independent Organic Certifications to guarantee authentic farming practices.
2. Third-Party Lab Testing to ensure absolute purity and safety

Feature

Organic Mandya Capsicum

Regular Capsicum

Source

Farm-direct organic cultivation

Conventional farming

Chemicals

No synthetic pesticides

Possible chemical residues

Freshness

Harvested and delivered fresh

Longer storage cycles

Taste

Mild, natural flavour

Standard taste

Cooking Quality

Holds texture well

May soften unevenly

Organic Mandya capsicum offers a more dependable cooking experience with consistent texture, freshness, and clean sourcing.

Organic Mandya Capsicum from Organic Mandya is cultivated using natural farming methods that avoid synthetic pesticides, fertilizers, and chemical additives. The focus remains on soil health, seasonal growth, and balanced cultivation practices.

Each batch is carefully harvested and handled with minimal processing to retain freshness and texture. Capsicums are selected based on visible quality indicators such as smooth skin, firmness, and consistent colour.

Unlike conventionally grown produce, Organic Mandya capsicum reflects natural growing conditions. This often results in better flavour balance and a more reliable cooking experience.

The farm-to-home approach ensures that produce moves efficiently from harvest to delivery, maintaining freshness without excessive storage or handling. This helps preserve both taste and usability for daily cooking.