Dried Red Bell Peppers
Product of:
1.4 oz.
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Red Bell Peppers, air dried to preserve quality and taste. From Andalusia in southern Spain, the peppers are picked, washed, sliced, have their flakes removed and are dried within hours of harvest. Our drying process does not use salt, preservatives, colorants or chemicals. We also do not use liquid paraffin or sulfur dioxide. One kilo of dried peppers is a result of 23 kilos of fresh peppers. Certified organic by Andalusian Committee of Organic Farming, the EU and USDA.
Taste and Pairing
To rehydrate, place the peppers in boiling water for two to four minutes. Use in marinades, dips or toss in salads, sauces, as seasoning, in stir fry and in stews. Shelf life: two years from production date. Storage: place in cool and dry place, do not refrigerate.
Native of Central and South America, archeological studies show bell peppers were used as early as six thousand years ago. As with many other American foods, this botanical fruit masquerading as a culinary vegetable, first arrived in Spain in 1493 as part of the bounty brought back from the New World by Christopher Columbus. It is also Columbus who incorrectly named this new found food as “pepper” – looking to capitalize on the then super popular peppercorns. Bell peppers lack the capsaicin chemical that causes the burning sensation of other peppers. What they lack in spiciness, they make up in vitamins, containing more than twice the amount of vitamin C in a typical orange. Containing carotenoids such as alpha-carotene and beta-carotene, bell peppers are a great source of antioxidants.

Garcia-Closas R, Berenguer A, Sanchez MJ et al. Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain. The British Journal of Nutrition Volume 91, Issue 6, March 2004

O'Sullivan L, Jiwan MA, Daly T, O'Brien NM et al. Bioaccessibility, uptake, and transport of carotenoids from peppers (Capsicum spp.) using the coupled in vitro digestion and human intestinal Caco-2 cell model. Journal of Agricultural and Food Chemistry Volume 58, Issue 9, May 12 2010

Zoran I, Avital BY, Yaccov P et al. Total antioxidant activity (TAA) of bell pepper during prolonged storage on low temperature. Journal of Agricultural Sciences Volume 53, Issue 1, 2008
Nutrition Facts