Green Pepper: Not as well-known as black pepper, but it has an incredible, intense flavour.
All kinds of pepper come from the same tree, Piperácea (a climber that grows in the tropics), but we can obtain different varieties (white, red, black and, of course, green), depending on the treatment the pepper has after harvesting. Despite difficulties finding this pepper in the West, we’ve brought it directly to your table, with all of its properties preserved.
The Green Pepper is the earliest to be harvested and picking it from the tree before ripening is essential to keep its signature green colour. Coming from Brazil, the country with the highest green pepper production rate, lyophilisation is responsible for its green colour. Its main characteristic, compared to other varieties, is its mild flavour with a touch of menthol, making it the least spicy of all peppers.
It’s perfect for stews as it provides a milder flavour but, above all, it works best in sauces for its menthol aroma.
To reap all of its finest benefits, it’s best ground when needed for your meal.
Like all peppers (since they’re all from the same tree), it has a great number of health benefits:
– It has a great satiating power so helps you to lose weight.
– Aromatic in every pore of your being. When whole, you’ll be able to appreciate its smell but once ground…its pink powers are unleashed.
– A diuretic and laxative in the right measure without being aggressive.
– Helps prevent early aging thanks to its antioxidant powers.
– During autumns and winters, it’s your ally against colds and the flu.
– It’s an intense fungicide that helps eliminate fungi and bacteria (perfect for candida).