Raw red bell pepper

Raw red bell pepper is a fresh and colorful vegetable, known for its sweet and slightly fruity flavor. It belongs to the nightshade family and is the mature variety of the green pepper, standing out for its intense bright red color that provides visual appeal and a sweet touch to various culinary preparations.

Its origin dates back to Central and South America, where it has been cultivated and consumed since pre-Columbian times. Currently, it is a very popular ingredient in world cuisine, especially in Mediterranean, Latin American, and Southeast Asian dishes.

Properties: Raw red bell pepper is an excellent source of vitamin C, surpassing the content of many citrus fruits. It also provides vitamin A, antioxidants such as carotenoids, and dietary fiber, contributing to strengthening the immune system, improving eye health, and promoting digestion. Furthermore, it is low in calories, making it ideal for healthy diets.

In different regions of Latin America, the red bell pepper may have various names or synonyms, although it is generally known as red bell pepper. In some places, it is also called aji morrón, pimentón rojo, or simply morrón rojo. It is important not to confuse it with hot chili or pepper, as raw red bell pepper is sweet and has no heat.