Capsicum and chilli differ in terms of their level of spiciness. Capsicum is not spicy and has a mild, slightly sweet taste. It comes in a variety of colours, including red, yellow, green, and orange, and can be eaten raw or cooked. Capsicum is a rich source of Vitamin C and antioxidants. It also provides other vitamins like A, E, K1, potassium and folate. Chillies are a great source of Vitamin C and antioxidants.

Both chillies and capsicum are widely used in cooking and can be found in cuisines around the world. While chillies are used to add heat and spice to dishes, capsicum is used for its mildly sweet flavour and crunchy texture. They can both be stir-fried, stewed, stuffed, baked or eaten raw; and added to salads, and salsas.