The pepper has been an essential part of our production for almost 10 years. It is a crop that adapts to the different climatologies of production. Therefore it is available during a wide range of the year.
Everything indicates that the pepper is native to South America, and as it happened with tomatoes, Spanish navigators introduced it to Spain, possibly initially as an ornamental plant rather than to grow it. Its size is variable, being able to weigh from a few grams, to more than 500 grams.
It also stands out for its high content of beta-carotene (which enters the body as vitamin A) and vitamins of the B2 group (in addition to vitamin E). Therefore, it is ideal to prevent the onset of degenerative and chronic diseases. In addition, the pepper has a high amount of vitamin C.
Spicy varieties, such as Padron peppers, contain capsaicin, a compound that also has protective benefits on the body to prevent cancer and reduce inflammation.
Red Bell Pepper
Yellow Bell Pepper
Green Bell Pepper
Red Sweet Pointed Pepper