Central and Southern America, also grown in Southeastern Asia.

Spicy and hot, depending on its intensity.

General benefits
Stimulates the metabolism, blood circulation and digestion, antiseptic, antibacterial, prevents bloating.

Ayurvedic properties
Its flavor is spicy and hot. Reduces Vata and Kapha, and increases Pitta.

Culinary uses
There are considerable differences between green and red pepper, fresh or dried, grilled or boiled. Fresh peppers are the strongest (particularly the green ones). They are used for pickles, chili powder, curries and many sauces. Also used in many meat and vegetables dishes, in Latin America and Asia. To be always added at the end of cooking to avoid bitterness.

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