Only with our best fresh peppers that we grow with care throughout the summer in our land of Alba, capital of the Langhe and Roerohill, we get to the doors of this special sauce.
In fact, with freshly picked red peppers,we obtain this traditional recipe that brings out the true taste of fresh peppers.
The peppers are processed manually after a careful selection of cooking them with other select ingredients.
We get a sauce that thanks to its extremely delicate flavor is great to be savored on the meat is white to match with seafood. It ‘s also great paired with shellfish.
It can also be a basis for delicate recipes.
We use only fresh and sweet red peppers.
Name of the product: Sweet red pepper sauce
Category: meat and cheese jam
Net weight: 110 g.
Ingredients: Peppers, tomatoes, onions, extra virgin olive oil, salt, pepper.
Varietà: Sweet pepper (Capsicum L.)
Way of cultivation: Organic certified
Climatic context of the harvest: dry
Date of the harvest: Frum June to September
Way of picking: by hand
The pepper plant is part of the genus of the family Solanaceae, native to the Americas.
It seems that the name “Capsicum” comes from “capsa,” which means box, and owes its name to the particular shape of the fruit (a berry) that resembles a box with their own seeds.
It seems that originates in Brazil. And arrived in Europe around the year 500 after the discovery of the Americas.
The plant is a shrub with an upright habit, and has glossy green leaves, which may have a hair on the trunk and on the underside of the leaves, its flowers, white, single, appearing at the leaf axil, one per node.
It is normally eaten the fruit, a berry initially green hollow and fleshy, but fully ripe seeds turn yellow or red, in the pulp, seeds, round and flattened, but also in the placenta (the white inside) of the result is the “capsaicin”, an alkaloid which gives the characteristic spicy flavor to this vegetable.
The pepper is planted in a greenhouse around February, while the fruits can be harvested in summer and autumn.
of the same species are part of the chilli hot peppers …
The burning sensation you feel tasting the spicy peppers, not really there, in that there is an increase of temperature in our mouth.
Capsicin (an alkaloid which gives the characteristic spicy flavor to this vegetable) interacts only with some thermoreceptors in the mouth, stomach, that send a signal to the brain as if our mouths or our stomach “burn”.