Red Pepper

FROM TURKEY TO THE WORLD

Red pepper is native to Central and South America, and it is thought to have been domesticated some 7,500 years ago in central Mexico. Several variants emerged over time and are still in use today as cultivars. Bell peppers were one of the types that were extensively grown before the arrival of the Spanish in the 1400s. Red peppers, which are now produced all over the world, are still popular due to the way their sweet tastes brighten up a variety of cuisines. Turkey produces a high amount of red peppers yearly for the taste of everyone. Import the quality red peppers from Turkish Goods 7/24.

Min. Purc. Amt.

10 Tons

Product Type

Red pepper

Shipping to

All Countries

Size

Large

Offer in 48 Hours

Best Offer

Cold Chain

Ton

description

ADDITIONAL INFORMATION

Import Red Pepper from Turkey

Red pepper has a somewhat sweet yet gritty flavor. It is also known as bell pepper, red bell pepper, capsicum, or sweet pepper. These are completely developed variants of the more bitter green bell peppers. The red pepper belongs to the Capsicum annuum family, which contains cultivars such as jalapeno, cayenne pepper, chili pepper, and a few other hot peppers. While there are numerous forms of red peppers, only the red bell pepper is commonly referred to as a "red pepper." According to 2018 data, there is 2,782,354 tons of pepper production in Turkey. Dry pepper accounts for 8.17% of this production; Fresh pepper production constitutes 91.83%. (Anonymous, 2018). These data show that it is important to use pepper as a finished product by processing as well as fresh consumption in Turkey.

Health Benefits

Although technically a fruit, red peppers are most commonly seen in the vegetable production area. They are also a good source of vitamins A and C. Each half-cup of raw red pepper contains 47 percent of your daily required intake of vitamin A and 159 percent of your daily recommended intake of vitamin C. Vitamin C is a potent antioxidant that protects cells from harm, increases the immune system's response to pathogens, and has anti-inflammatory properties. Although red peppers are high in vitamin C, roasting them diminishes their vitamin C concentration by up to 25%.

Ways to Consume

Red peppers contain a high concentration of vitamin C, a water-soluble substance. When red peppers are cooked or boiled, the vitamins escape and dissolve in the water. Red peppers are best eaten uncooked. Before boiling or steaming, peppers are usually chopped into chunks or strips. Peppers boiled or steamed should be tender but not overcooked so that their color fades. Boiling peppers takes around 5 minutes, while steaming takes a little longer, up to 15 minutes.