When capsicums are left on the plant long enough they turn from green to red, gold, yellow or orange. Other capsicums can also turn brown and purple. There is no significant flavour difference between red, orange or yellow capsicums. The main reason to use different types is for the vibrant colour they add to dishes. Yellow and orange capsicums are delicious when roasted or added fresh to salads. They can also be sauteed with onions and garlic when making a slow cooked dish or braise.