The origin of the pepper plant is American and its diffusion in Europe only occurred during the sixteenth century, after the voyage of Christopher Columbus. Although the name may be similar to that of chili peppers, in reality, peppers do not have such a marked spiciness as the former. In particular, then, the yellow variety of peppers differs from the others since it has a higher water content and, above all, since it is softer to the touch, therefore lending itself to preparations in which cooking does not have to be too prolonged.