Peppers are a common fixture in kitchens worldwide, but their classification as either a fruit or a vegetable is often confusing. This uncertainty stems from the clash between the strict definitions used by plant scientists and the looser categories employed by cooks and grocery stores. Resolving this debate requires understanding the two separate systems—botanical and culinary—that govern how we categorize the food we eat.
The Botanical Classification
A botanical definition is based purely on the anatomy and reproductive function of the plant. A true botanical fruit is a seed-bearing structure that develops from the mature ovary of a flowering plant, designed for the protection and dispersal of its seeds.
Peppers, including bell peppers, jalapeños, and all other varieties of the Capsicum genus, fit this definition precisely. After the flower is pollinated, the ovary swells and develops into the fleshy outer wall, encasing the numerous tiny seeds within. A botanical vegetable is a general term encompassing all other edible parts of the plant, such as roots (carrots), stems (celery), and leaves (spinach).
The Culinary Distinction
While science is clear, the culinary world operates under criteria driven by flavor and usage. In cooking, the term “vegetable” describes plant parts that are savory or mild in flavor and are typically served as part of a main course or side dish. Peppers are universally treated as vegetables because of their low sugar content and their role in savory applications like stir-fries, salads, and sauces.
Culinary fruits are generally sweet or tart, have a softer texture, and are often reserved for desserts, snacks, or juices. Although peppers, especially red bell peppers, contain natural sweetness, their overall profile and preparation methods align them with savory foods. This classification is why peppers are found in the produce section alongside onions and broccoli instead of next to apples and oranges.
Other Common Fruit and Vegetable Mix-Ups
The dual identity of the pepper is not unique; many botanical fruits are routinely classified as culinary vegetables. The tomato is a famous example, with its seed-filled structure confirming its fruit status, even though it is used exclusively in savory dishes. In 1893, the U.S. Supreme Court legally ruled the tomato a vegetable for tariff purposes, highlighting the separation of the two definitions.
Other common produce items share this botanical-culinary divide, including cucumbers, squash, and eggplant. Cucumbers, like peppers, develop from a flower and contain seeds, classifying them as a fruit. Similarly, all types of squash, from zucchini to pumpkin, are the matured ovaries of flowering plants, making them botanical fruits consumed as savory vegetables.