Import Red Pepper from Turkey
Red pepper has a somewhat sweet yet gritty flavor. It is also known as bell pepper, red bell pepper, capsicum, or sweet pepper. These are completely developed variants of the more bitter green bell peppers. The red pepper belongs to the Capsicum annuum family, which contains cultivars such as jalapeno, cayenne pepper, chili pepper, and a few other hot peppers. While there are numerous forms of red peppers, only the red bell pepper is commonly referred to as a “red pepper.”
According to 2018 data, there is 2,782,354 tons of pepper production in Turkey. Dry pepper accounts for 8.17% of this production; Fresh pepper production constitutes 91.83%. (Anonymous, 2018). These data show that it is important to use pepper as a finished product by processing as well as fresh consumption in Turkey.
Although technically a fruit, red peppers are most commonly seen in the vegetable production area. They are also a good source of vitamins A and C. Each half-cup of raw red pepper contains 47 percent of your daily required intake of vitamin A and 159 percent of your daily recommended intake of vitamin C. Vitamin C is a potent antioxidant that protects cells from harm, increases the immune system’s response to pathogens, and has anti-inflammatory properties. Although red peppers are high in vitamin C, roasting them diminishes their vitamin C concentration by up to 25%.
Ways to Consume
Red peppers contain a high concentration of vitamin C, a water-soluble substance. When red peppers are cooked or boiled, the vitamins escape and dissolve in the water. Red peppers are best eaten uncooked. Before boiling or steaming, peppers are usually chopped into chunks or strips. Peppers boiled or steamed should be tender but not overcooked so that their color fades. Boiling peppers takes around 5 minutes, while steaming takes a little longer, up to 15 minutes.