Red pepper whole
Red pepper is the rarest of all peppers for two reasons. Firstly, the sun gives the peppercorns their deep red colour. As a result, red pepper has to ripen for a long time. In addition, field workers have to harvest it by hand.
The red pepper is characterised above all by its special taste:
During the long ripening period, a lot of sugar can be stored in the pepper fruit. This makes the peppercorns taste not only hot, but also slightly sweet.
Due to its particularly intense pepper aroma and its piquant heat, the red pepper is especially suitable for seasoning spicy sauces, salads, vegetables, dressings, short roasted meat and much more.
Nutritional values & analysis results (per 100 g)
Energy 1338 kJ / 320 kcal
Fat 6 g
thereof saturated fatty acids 0.0 g
Carbohydrates 70 g
thereof sugar 42 g
Dietary fibre 28 g
Protein 10 g
Salt 0.09 g