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This variety of peppers is among the most appreciated, due to its tasty thick and firm flesh (it can be peeled if desired), its sweet flavor, low acidity, and its large and striking size.

Its use is very varied but generally it is eaten raw in salads, as an accompaniment to other dishes or as a dressing for main courses.

The main component of this type of peppers is water, followed by carbohydrates, which makes it a vegetable with a low calorie content. Being a good source of fiber, having a very low protein content and barely providing fats, it is very suitable for all types of diets. As for its vitamin content, peppers hold a surprise, and that is that they are very rich in vitamin C, especially the red ones. They are also a source of carotenoids, provitamin A, which the body transforms into vitamin A as it needs it, beneficial for vision and the good condition of the skin, and vitamin E, which is an antioxidant.

They can be consumed both raw and cooked, lamuyos are ideal for roasting, stuffing or preparing in salads.

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