The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Origin: MOROCCO Variety: GREEN Size: M Category: EXTRA Units/Kg: 0
The Pepper is originally from Mexico, Bolivia, and Peru. They arrived in Spain in 1493, after Christopher Columbus's first trip to America. The indigenous Americans called them chili, but the Spanish and Portuguese called them peppers or Brazilian peppers.
From the 16th century, they began to be cultivated in Spain and from there they passed to Italy and from Italy to France. The Portuguese were responsible for bringing them to the rest of Europe and the rest of the world. However, the larger and fleshier sweet or mildly spicy varieties that we consume today began to be cultivated from the 20th century onwards.
The Pepper belongs to the Solanaceae family, to the Capsicum genus, of which there are 2,300 species, including tomatoes and eggplants.
Properties / Health of peppers
Varieties / Season of peppers
Pepper recipes
The pepper has a significant caloric contribution, a lot of water, fiber, and almost no fat, so it can be consumed in weight loss diets.The pepper contains:
-Vitamins: C (a lot, more than citrus fruits), E, A, B1, B2, B3, B6. -Minerals: phosphorus and magnesium, potassium, calcium -Others: folic acid, carotenes, capsanthin, beta-carotenes. Properties and benefits. Recommended for: - Favors the formation of collagen, bones, and teeth - Favors the growth of: hair, vision, nails, mucous membranes. - Immune system. Reinforces when defenses are down. Helps in the creation of red and white blood cells. - Transmission and generation of nerve and muscle impulse. - Due to its vitamin E as one of the great antioxidants allies against cancer. - Analgesic power, for arthritis and rheumatism. - Helps burn fat: spicy varieties help burn fat.
There are many types of peppers, green, yellow, and red. Green ones are the mildest, and red ones have a stronger flavor. The most commonly used are:
Pimiento Morrón,
Spicy pepper - group to which piquillo, Padrón, Guindillas, and Gernika belong
Choriceros
Ñoras,
Italian sweet pepper…
They are classified by their shape and size:
- Square shape, of which there are 3 types:
1 California Wonder Pepper.
2 Sitaki Pepper
3 Salsa Pepper.
-Long or rectangular shape, the most consumed and appreciated in daily consumption:
Reus Pepper
Lamuya Pepper
The Guindillas are in the elongated group, there are green, yellow, and red ones. The red ones are the spiciest. From the dried red ones, cayenne pepper is obtained.
When buying them, we must ensure that they are fleshy, firm, with shiny and smooth skin, without blemishes. They can be kept in the fridge for up to 15 days, in a plastic bag with holes. Once cooked, they can be frozen.
Peppers are delicious and we use them in many ways: in salads, roasted, in rice dishes, accompanying meat dishes, lamb, pork, eggs, omelets…
The ones we use most often belong to the elongated or square-shaped variety, such as the Reus Pepper: red and green.
We usually eat piquillo peppers stuffed and in many other recipes as they are trendy in haute cuisine. Those from Todosa have a Designation of Origin; those from Padrón (Galicia) grilled with coarse salt are magnificent as a
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The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Origin: MOROCCO Variety: GREEN Size: M Category: EXTRA Units/Kg: 0
The Pepper is originally from Mexico, Bolivia, and Peru. They arrived in Spain in 1493, after Christopher Columbus's first trip to America. The indigenous Americans called them chili, but the Spanish and Portuguese called them peppers or Brazilian peppers.
From the 16th century, they began to be cultivated in Spain and from there they passed to Italy and from Italy to France. The Portuguese were responsible for bringing them to the rest of Europe and the rest of the world. However, the larger and fleshier sweet or mildly spicy varieties that we consume today began to be cultivated from the 20th century onwards.
The Pepper belongs to the Solanaceae family, to the Capsicum genus, of which there are 2,300 species, including tomatoes and eggplants.
Properties / Health of peppers
Varieties / Season of peppers
Pepper recipes
The pepper has a significant caloric contribution, a lot of water, fiber, and almost no fat, so it can be consumed in weight loss diets.The pepper contains:
-Vitamins: C (a lot, more than citrus fruits), E, A, B1, B2, B3, B6. -Minerals: phosphorus and magnesium, potassium, calcium -Others: folic acid, carotenes, capsanthin, beta-carotenes. Properties and benefits. Recommended for: - Favors the formation of collagen, bones, and teeth - Favors the growth of: hair, vision, nails, mucous membranes. - Immune system. Reinforces when defenses are down. Helps in the creation of red and white blood cells. - Transmission and generation of nerve and muscle impulse. - Due to its vitamin E as one of the great antioxidants allies against cancer. - Analgesic power, for arthritis and rheumatism. - Helps burn fat: spicy varieties help burn fat.
There are many types of peppers, green, yellow, and red. Green ones are the mildest, and red ones have a stronger flavor. The most commonly used are:
Pimiento Morrón,
Spicy pepper - group to which piquillo, Padrón, Guindillas, and Gernika belong
Choriceros
Ñoras,
Italian sweet pepper…
They are classified by their shape and size:
- Square shape, of which there are 3 types:
1 California Wonder Pepper.
2 Sitaki Pepper
3 Salsa Pepper.
-Long or rectangular shape, the most consumed and appreciated in daily consumption:
Reus Pepper
Lamuya Pepper
The Guindillas are in the elongated group, there are green, yellow, and red ones. The red ones are the spiciest. From the dried red ones, cayenne pepper is obtained.
When buying them, we must ensure that they are fleshy, firm, with shiny and smooth skin, without blemishes. They can be kept in the fridge for up to 15 days, in a plastic bag with holes. Once cooked, they can be frozen.
Peppers are delicious and we use them in many ways: in salads, roasted, in rice dishes, accompanying meat dishes, lamb, pork, eggs, omelets…
The ones we use most often belong to the elongated or square-shaped variety, such as the Reus Pepper: red and green.
We usually eat piquillo peppers stuffed and in many other recipes as they are trendy in haute cuisine. Those from Todosa have a Designation of Origin; those from Padrón (Galicia) grilled with coarse salt are magnificent as a
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