Peppers packaged aseptically are one of the most innovative and practical solutions for the food industry and professional catering services. This system allows the product's properties to be preserved for a long time without the need for refrigeration or artificial preservatives.
Cooked pepper
It is the most versatile and the foundation of cooking. It is cooked slowly in its own juices.
Texture: Soft but with defined pieces (dice or strips).
Ideal use: Base for stews, fillings for empanadas, sofrito for paellas and sauces.
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Roasted pepper
Diced roasted bell peppers are one of the most versatile and beloved ingredients in Mediterranean cuisine. Roasting not only changes the texture of the peppers but also radically transforms their flavor profile.
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Pepper Puree
Pepper purée (especially made with red peppers) is a sophisticated preparation that brings the flavor of this vegetable to its fullest intensity. Unlike a sauce, purée has a thicker consistency, a silky texture, and an extremely vibrant color.
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Cooked tricolor pepper
The cooked tricolor pepper is not just an aesthetic choice for the dish; it is a technical combination that balances different degrees of ripeness, flavors and nutritional profiles in a single preparation.
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Roasted pepper puree
Roasted red pepper purée is the ultimate expression of this vegetable's elegance. Unlike cooked red pepper purée (which is lighter and more herbaceous), roasted red pepper purée has a smoky depth of flavor and a creamy texture reminiscent of a gourmet cream.
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Cooked red and green peppers
The cooked bicolor pepper is not just an aesthetic choice for the dish; it is a technical combination that balances different degrees of ripeness, flavors and nutritional profiles in a single preparation.
