Bell pepper
Bell pepper
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Sweet bell pepper ia a wonderful combination of tangy taste and crunchy texture, beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black.
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INTERNATIONAL SHIPPING

INTERNATIONAL SHIPPING

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Sweet bell pepper ia a wonderful combination of tangy taste and crunchy texture, beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. 
Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. They usually range in size from 2 to 5 inches in diameter, and 2 to 6 inches in length. Inside the thick flesh is an inner cavity with edible bitter seeds and a white spongy core. Bell peppers are not 'hot'. They contain a recessive gene that eliminates capsaicin, the compound responsible for the 'hotness'.
Bell peppers have a delightful, slightly watery crunch. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity.

Peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. By providing these two potent free radical destroyers, bell peppers may help prevent or reduce some of the symptoms of these conditions by shutting down the source of the problem.

For atherosclerosis and diabetic heart disease, peppers also contain vitamin B6 and folic acid. These two B vitamins are very important for reducing high levels of homocysteine. High homocysteine levels have been shown to cause damage to blood vessels and are associated with a greatly increased risk of heart attack and stroke. Bell peppers also provide fiber that can help lower high cholesterol levels, another risk factor for heart attack and stroke.

Red peppers are one of the few foods that contain lycopene, which has been inversely correlated with prostate cancer and cancers of the cervix, bladder and pancreas.
For people worried about colon cancer, the fiber found in peppers can help to reduce the amount of contact that colon cells have with cancer. In addition, consumption of vitamin C, beta-carotene, and folic acid, all found in bell peppers, is associated with a significantly reduced risk of colon cancer. 
Beta-cryptoxanthin, an orange-red carotenoid found in highest amounts in red bell peppers, pumpkin, corn, papaya, tangerines, oranges and peaches, may significantly lower one's risk of developing lung cancer. 

How to Select and Store


Choose peppers that have deep vivid colors, taut skin, and that are free of soft spots, blemishes and darkened areas. Their stems should be green and fresh looking. Peppers should be heavy for their size and firm enough so that they will gently yield to slight pressure. Avoid those that have signs of decay including injuries to the skin or water-soaked areas. The shape of the pepper does not generally affect the quality, although it may result in excessive waste or not be suitable to certain recipe preparations.


Unwashed sweet peppers stored in the vegetable compartment of the refrigerator will keep for up to one week. Sweet peppers can be frozen without first being blanched. It is better to freeze them whole since there will be less exposure to air which can degrade both their nutrient content and flavor.