Green pepper in brine

Description

Green pepper in brine consists of young, unripe peppercorns with a light green color and a delicate, fresh spiciness with a slightly fruity and spicy note, milder than black pepper. In brine, it gains a soft, crunchy texture and an intense aroma that is well released in sauces. It is low in calories, providing small amounts of fiber, vitamin C, and minerals, as well as compounds with antioxidant properties that aid digestion. In the kitchen, it works well in pepper sauces for steaks, in marinades, for fish, poultry, salads, and sandwiches, as well as a decoration and flavor accent. It should be stored in the refrigerator in its original brine, always submerged and tightly sealed, using clean utensils; once opened, it retains freshness for several weeks.