The orange bell pepper is a sweet, mild cultivar of Capsicum annuum, the same species as red, yellow, and green bell peppers, distinguished mainly by its color and a slightly fruitier taste at full ripeness. Bell peppers originated in the Americas and were brought to Europe by Spanish and Portuguese traders in the 16th century. Its thick, crunchy flesh works raw in salads or cooked in stir-fries, roasted vegetable medleys, and stuffed preparations; because it carries none of a chili pepper's heat, it can generally be substituted for or combined with other bell pepper colors with only a minor flavor difference.