The story of red capsicum flakes, also known as dried crushed bell pepper, begins with the rich history of the bell pepper itself—Capsicum annuum—a species native to Central and South America. Bell peppers have been cultivated for thousands of years, with archaeological evidence tracing their domestication back to at least 6,000 BCE in regions that now include Mexico and Guatemala.

When Spanish and Portuguese explorers arrived in the Americas in the 15th and 16th centuries, they were introduced to a wide range of peppers. These explorers brought various capsicum species, including the sweet, non-spicy bell pepper, back to Europe and Asia through trade routes. The vegetable quickly gained popularity in countries like Spain, Hungary, India, and eventually spread across the globe, adapting to different climates and cuisines.

Unlike their spicy cousins, bell peppers developed through selective cultivation to be sweet and mild, free from capsaicin—the compound responsible for heat in chili peppers. Over time, the red bell pepper, which is simply a fully ripened green pepper, became a culinary favorite due to its rich color, sweetness, and versatility.

The practice of drying and crushing red bell peppers for long-term storage and use evolved as part of traditional preservation methods. Drying allowed seasonal produce to be stored for months, while crushing made it easier to blend into spice mixes and dishes. Today, red capsicum flakes are a staple in gourmet kitchens, health-conscious pantries, and global spice racks, appreciated for their flavor, color, and gentle, non-spicy character.

Recent studies confirm that bell peppers (Capsicum annuum), including red and green varieties used for dried red capsicum and bell pepper flakes, are native to Central and South America, specifically regions encompassing Mexico, Central America, and northern South America (e.g., Peru, Bolivia).