Can you eat bell pepper seeds?

In this piece of writing, we will answer the question, “Can you eat bell pepper seeds?”. Moreover, we will discuss the classification of bell peppers, their varieties, and the health benefits of eating bell pepper seeds. 

Can you eat bell pepper seeds?

Yes, you can eat bell pepper seeds, but they are usually rejected due to their slightly bitter taste and crunchy texture, which some people find unpleasant. 

There is a misconception about pepper seeds that they are bitter and can make food hot and spicy. While the bitterness of the seeds comes from the compound capsaicin, which is present in the placental white part of the pepper (1).

There are certain species of pepper that have bitter seeds, but the seeds of bell pepper are not that bitter. Bell pepper seeds, on the other hand, are not harmful and can be a good source of nutritional fiber, vitamins, and minerals. 

What are the health benefits of bell pepper seeds?

Bell pepper seeds are safe to eat, and they are beneficial for health.

The health benefits of pepper are due to the presence of several important nutrients that are important for the normal functioning of the body. Bell peppers have a good amount of vitamins with very few calories, making them beneficial for the body (1). 

Studies reported that when compared to the FAO/WHO reference pattern, bell pepper seeds contain 24 g/100 g crude protein with high quantities of essential amino acids (excluding isoleucine, leucine, and valine) and total aromatic amino acids (5). 

Bell peppers are known for their bright colors and nutritional content. Studies have shown that the seeds contain significant amounts of phytochemicals such as phenols, flavonoids, and carotenoids, which have a high antioxidant capacity and protect cells from free radical damage (2). 

Bell pepper seeds are rich in vitamin A, vitamin C, and potassium, along with some amounts of folate, iron, and fiber. These are all the essential compounds that are required by the body for the normal functioning and maintenance of body cells (3).

Are bell pepper seeds spicy?

Despite being categorized as chili peppers, the most common variety of bell peppers, Heirloom, are not spicy, and neither are their seeds. 

The reason for this is that they lack capsaicin, which is what gives peppers their spiciness. In the absence of capsaicin, no spiciness will burn your taste buds (3).

Peppers like these have been developed to have a recessive gene that stops the pepper from producing capsaicin. This is mostly done to make them simpler to consume and more palatable for people with sensitive palates (2). 

Bell pepper, also known as sweet pepper, is less bitter than other peppers. Bell peppers exist in different varieties of colors like red, green, yellow, and orange, and sometimes in lavender, chocolate brown, and cream.

Are there any risks associated with eating bell pepper seeds?

There are no risks associated with bell peppers, they are safe to consume. Bell pepper seeds, and all pepper seeds, for that matter, are slightly bitter. So having a lot of pepper seeds will add a stronger bitter taste to your dish (4).

If the recipe is cooking with a significant quantity of bell peppers. Many people may find the taste of the seeds to be strong in this case. Pepper seeds will also retain their hard texture even when cooked, so this can add an unpleasant crunchiness to a dish (6).  

Once cooked, the taste doesn’t change much, and you may find them difficult to chew. They may also get stuck between your teeth or on the back of your throat when you swallow. 

Additionally, avoid eating bell peppers that have an unpleasant odor or are covered with mold, as this indicates that the pepper has spoiled. 


In this brief article, we have talked about bell pepper seeds and answered the question, “Can you eat bell pepper seeds?”. We have also discussed the types and health benefits of bell peppers, along with the ways to consume different types of bell peppers.


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  1. Sora GTS, Haminiuk CWI, da Silva MV, Zielinski AAF, Gonçalves GA, Bracht A, et al. A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics. J Food Sci Technol. 2015;52(12).  

  1. Anaya-Esparza LM, de la Mora ZV, Vázquez-Paulino O, Ascencio F, Villarruel-López A. Bell peppers (Capsicum annum l.) losses and wastes: Source for food and pharmaceutical applications. Vol. 26, Molecules. 2021.  

  1. Nogueira JL, Silva BA da, Mógor ÁF, Grzybowski CR de S, Panobianco M. Quality of organically produced bell pepper seeds. Journal of Seed Science. 2017;39(2).  
  1. Li M, Wen X, Peng Y, Wang Y, Wang K, Ni Y. Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds. LWT. 2018;97. 
  1. Olaes EJ, Arboleda ER, Dioses JL, Dellosa RM. Bell pepper and chili pepper classification: An application of image processing and fuzzy logic. International Journal of Scientific and Technology Research. 2020;9(2).