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This variety of peppers is among the most appreciated, for its tasty thick and firm flesh (allows peeling if desired), its sweet taste, low acidity, and its large size and bright red color.

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

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 hardly 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 needed, 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, the lamuyos are ideal for grilling, stuffing or preparing in salad.

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