Monday, Sept 30 2024

SHOP RED PEPPER (SAMPLE)

By A Mystery Man Writer

~5 lbs (Approximate weight) Seasonally sourced from California, Mexico, and Arizona. California red pepper generally starts in late October to early November. Red Pepper aka "Red Bell Pepper", "Red Sweet Pepper", "Hong-Jiao", "红椒", "紅椒" Red pepper is a plump, bell-shaped vegetable with a signature sweet and fruity flav
~5 lbs (Approximate weight) Seasonally sourced from California, Mexico, and Arizona. California red pepper generally starts in late October to early November. Red Pepper aka Red Bell Pepper, Red Sweet Pepper, Hong-Jiao, 红椒, 紅椒 Red pepper is a plump, bell-shaped vegetable with a signature sweet and fruity flavor. Inside contains white piths and a cluster of small white seeds. The seeds are edible but are generally discarded. All sweet pepper starts green at the immature stage and turns color as they mature. Red pepper is the mature form of sweet pepper. Red pepper also comes in a longer, less rounded shape called le rouge. Most of our customers prefer the le rouge red pepper while the retail customer has a preference for the bell-shaped red pepper. Red pepper holds up well on the grill and is often grilled, roasted, and stuffed. Red pepper is available year-round. Handling Tip Selection Red pepper is firm, plump, and bright red. Red pepper shows no signs of crack, decay, or shriveled skin. Avoid red pepper that has bruising shown on a contact spot. The contact spot is soft and yellowish-brown. This is where red pepper will start to go bad and eventually the water content within the pepper will be lost. Storage Red pepper should be stored at 45°F - 55°F (7°C - 13°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is two to three weeks. Shelf life can be extended by another week by packaging in moisture-retentive films under optimal storage temperature. Storage temperature above 55°F (13°C) will accelerate ripening and bacterial soft rot. Red pepper is sensitive to ethylene, a naturally occurring gas that regulates ripening. Red pepper should not be stored with high ethylene-producing products to extend shelf life and avoid softening. Red pepper produces a very low level of ethylene. Red pepper is moderately sensitive to chilling injury at storage below 45°F (7°c). Symptoms include surface pitting, water-soaked areas, decay, and discoloration of the seed cavity. Nutrition Fact Serving Size 1 medium pepper (148g) Amount Per Serving % Daily Value* Calories 25 Calories from Fat 0 Total Fat 0g . 0% Saturated Fat 0g .. 0% Trans Fat 0g . 0% Cholesterol 0mg . 0% Sodium 40mg 2% Total Carbohydrate 6g . 2% Dietary Fiber 2g 8% Sugar 4g Protein 1g Vitamin A 4% Vitamin C .. 190% Calcium 2% Iron . 4% Potassium . 6% *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutrition advice. *Based on information published by FDA