Capsicum, commonly known as bell pepper, is a high-value vegetable grown for its sweet, crunchy fruits used in salads, cooking, and food decoration. It comes in green, red, yellow, and orange forms depending on maturity and variety. In Kenya, capsicum grows well in irrigated and cool to warm regions such as Kiambu, Nakuru, Nyeri, Meru, Machakos, and parts of the Rift Valley. The crop produces blocky fruits that are harvested at different colour stages for various markets.

Varieties
Common capsicum types include California Wonder, Yolo Wonder, and hybrid F1 varieties such as Indra and Simba. These varieties differ in fruit size, wall thickness, colour change, and disease tolerance. Hybrid types offer higher yield and uniform fruits, while open-pollinated types suit local production systems. Variety choice depends on market demand and growing conditions.

Growing Conditions
Capsicum grows best in warm temperatures of 18–28 °C and rainfall of 600–1,200 mm under irrigation. It performs well in well-drained, fertile soils rich in organic matter with a pH of 6.0–7.0. The crop requires full sunlight and consistent moisture for proper fruit formation. Water stress reduces yield and causes poor fruit quality.

Growth Cycle
Capsicum grows from seeds and develops bushy plants with green leaves and white flowers. Fruits develop and change colour from green to red, yellow, or orange as they mature. Regular harvesting encourages continuous fruit production and improves quality.

Nutritional Value
Capsicum contains vitamins A, C, and E, antioxidants, and fibre. These nutrients support immunity, eye health, and skin health while boosting overall nutrition.

Uses & Market Potential
Capsicum is used fresh in salads, stir-fries, grilling, and food decoration. It also supports export and premium supermarket markets. Growing demand in urban and international markets creates strong opportunities for commercial production and value addition.