Red pepper from La Riera
The red pepper from La Riera de Gaià, in the province of Tarragona, is a sweet pepper highly prized for its appearance and organoleptic qualities in Spanish cuisine. It is great for eating raw in salads, due to its sweet and pleasant flavour and crunchy texture. But it is also widely used in Spanish cuisine for stir-frying or cooking in the oven or on the grill.
Red peppers are considered a superfood, low in calories and containing 90% water. They are notable for their high vitamin C content, which improves eye health and the immune system, is good for the skin, and has diuretic and cardiovascular effects.
This typical green-yellow pepper from Gerona is widely used in Catalan cuisine due to its high quality and mild flavour. It is ideal for eating raw or cooking. It is usually dried or preserved in vinegar so that it can be kept all year round. However, it is also preserved in oil to create spicy oils for dressing dishes.
It is a vegetable rich in vitamins C, B6, E, fibre and minerals such as potassium.