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Californian Pepper


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Short, wide fruit, with three or four sharply marked hulls, square section, and more or less thick wall (3-7mm). It has a variable colour that can be red, yellow, green, orange and even black. These peppers are harvested at the time of perfect maturation so they maintain the nutritional properties for which they are so required. Also their pigmentation characteristics give them an unbeatable presentation.


Available from March to October

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Its benefits are very extensive. It is an excellent source of vitamin C, A, E and B6. The californian pepper helps the functioning of the central nervous system and brain activity, and reduces the risks of degenerative pathologies, cancer, cataracts and heart diseases. Other components include potassium, magnesium, phosphorus and calcium. Thanks to them, it also contributes to the regulation of water inside and outside the cells, to the transmission of the nervous impulse, the functioning of the intestine, nerves and muscles, and the formation of teeth and bones.

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