In Autumn is the season that peppers are collected among others, although these vegetables are found throughout the year in the market, during the summer and autumn are when they are more enjoyable.
The different varieties of peppers bring us a lot of antioxidants, which are responsible for the vivid color pigments that characterize these vegetables.
It is common, but not generalized, that is called pepper to the chiles of the varieties that only spice but that do not produce ardor, and chilli to the spicy ones. Currently they are consumed fresh, fried or roasted, preserved and powdered, grinding or grinding when they are dry.
In addition, they are a good source of most B vitamins, especially B6. They are very rich in potassium and rich in magnesium and iron. Their high vitamin C content can also substantially increase non-heme iron absorption from other food ingredients such as legumes and cereals