Wax peppers

Waxed peppers are a type of small, sweet, and juicy pepper, very popular in the cuisines of various regions of Spain and Latin America. Their name comes from the fact that after harvest, these peppers undergo a preservation process that often includes a light coating of wax or a special treatment to prolong their freshness and crunchy texture.

Origin: Although peppers in general are native to Central and South America, the specific variety and treatment of waxed peppers were developed mainly in Spain, especially in areas where pepper production is traditional, such as the Murcia and Valencia regions. In Latin America, they are used in various preparations, maintaining the sweet flavor and characteristic texture of this product.

Properties: Waxed peppers are rich in vitamin C, antioxidants, and dietary fiber, making them a healthy and nutritious ingredient. Their mild and sweet flavor makes them ideal for use in salads, stews, roasts, or as a side for tapas. Furthermore, their firm texture preserves them well, which makes them suitable for canning or for use in preparations that require prolonged cooking without losing quality.

Synonyms in Spanish from Latin America: Depending on the country, waxed peppers may be known simply as sweet peppers, morrón dulce (Argentina, Chile), or ají dulce (Caribbean and some areas of Central America). Although they do not always refer to the exact same "waxing" process, these terms describe peppers with a sweet flavor and firm texture, similar in use and taste.