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Capsicum annum is the scientific name of this tasty vegetable, which is very popular in cooking all over the world. In ancient times, peppers were used for medicinal purposes, as they contain substances with disinfectant and antioxidant properties.
They are rich in mineral salts and may be green, yellow, red, purple, bluish, black or orange. Their flavours differ in this wide variety. Some are sweeter (red), others have a stronger more aggressive flavour (green), while still others have a milder but sweet taste (yellow).
They are often grown as ornamental plants because of their beautiful fruits.
The “heat” of a pepper can be measured on the Scoville scale. Pure capsaicin scores 15 to 16 million, Tabasco sauce between 2,500 and 5,000 and non-spicy peppers 0 on the scale. But be careful with some, especially the yellow ones…