Sweet peppers, which come in many colors (from white to dark purple), are a popular vegetable that can be consumed raw or cooked. They are part of the nightshade family (like eggplant, potatoes, and tomatoes) and originate from North and South America.
White peppers contain valuable antioxidants, vitamin C, and p-coumaric acid. P-coumaric acid naturally occurs in many types of fruits and vegetables and acts as a very strong antioxidant with a range of other health benefits, including strengthening heart function and having a positive effect on the digestive system. Hot peppers contain a substance called capsaicin. It helps support blood circulation, increase metabolism speed, stimulate gastric secretion, and thus support digestion.
The greatest health benefits come from peppers that are as fresh as possible and preferably local. Long transport and storage do not suit peppers, as their nutritional value quickly decreases.
In food preparation, white peppers are very versatile. Raw, they can be added to everything from dips and salads to pasta. They can also be incorporated into cooked dishes or grilled with meat or baked. And let’s not forget baked white peppers stuffed with minced meat and tomato sauce.
Peppers are generally well tolerated, but some people may be allergic – these allergies are relatively rare.
