The pepper belongs to the solanaceae family. There are many varieties of peppers. The best known varieties in Europe are the sweet peppers, which have a rectangular or square shape, with four well-defined ribs, and a very bright green colour. Upon ripening, the color changes to red, yellow or orange depending on the variety. The interior of this vegetable is practically empty, except for the small flat seeds that it houses. Its flavor is sweet when it is green, and even sweeter when it is ripe and has changed color. Peppers are available all year round in the market. Some of the best known varieties in Spain are: Padrón, Del Piquillo, California, Wonder, Esterel, Dulce de España, Dulce Italiano, Majerano, etc.

The pepper has its origin in South America. Currently the main producing countries are those of Europe, particularly Spain and Holland, and the United States.

Peppers are rich in vitamins A, B, C, and E. They also contain carbohydrates, protein, and calcium.

The pepper has innumerable culinary uses. It is eaten raw in salads accompanied by other vegetables, cooked in numerous stews, grilled with meat and fish, in soup, or fried. Peppers always turn out very tasty and aromatic.

The peppers are kept in perfect conditions in the refrigerator.