Semi Dried Red Bell Peppers in Oil
Product of:
5.4 oz.
Item Number:

Buy Now

Grown naturally in region of Andalusia, Spain, these organic peppers are hand-picked just as they ripen, and then dried in a traditional air tunnel without adding salt, preservatives, colorants or chemicals. The drying occurs without the use of liquid paraffin or sulfur dioxide. The peppers are then packaged in a blend of olive and sunflower oil, along with a blend of spices.

Certified organic by Andalusian Committee of Organic Farming, the EU and USDA.
Taste and Pairing
Sunflower oil is used to smooth out the kick of the olive oil, while a blend of carefully proportioned, naturally grown basil, garlic, oregano, thyme, and pepper is added to make this a unique tasting experience. Use directly in stews, stir fry, tapas, as garnish or just eat right out of the jar. Does not contain added salt, preservatives or colorants. Gluten free. Non-GMO food. Shelf life: twelve months 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