Peppers have many culinary uses. They can be used raw in salads, marinated and tossed into pasta, cooked and sieved and transformed into pepper sauce, stuffed with meat, vegetables or rice, or used in classic dishes such as ratatouille or the classic Spanish dish, pisto – peppers fried in a large pan with onion, garlic, tomatoes, herbs and a couple of eggs cracked into the centre. Green capsicums have a more savoury flavour, while the orange and red ones have a sweeter taste. Purple and white peppers are becoming a more common sight.