Riera pepper
Vegetable deeply rooted in the town of Riera de Gaià in Tarragona, whose presence has been documented since 1840. It is a sweet pepper highly appreciated for its presence and organoleptic quality.
It is a pepper of similar size to the one that usually corresponds to the red pepper. It is elongated in shape and has three or four round sides from the head to the base. Its skin is bright green, in its less complete ripening phase between the months of June and July, or red, between the months of August and October. Its flesh is consistent and mossy, with an intense aroma, and is very tasty and sweet on the palate. As it is a product already deeply rooted in Catalan cuisine, La Riera pepper is suitable for all types of dishes: roasted vegetables, flatbreads, salads, sofridos...
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Productes de la terra
Vegetables and mushrooms
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is found in vegetables and markets around La Riera, as well as in some points of sale throughout the Tarragona region and Catalonia.
Attributes and nutritional properties
Peppers, like other vegetables, contain mainly water, as well as carbohydrates and fiber. It contains little fat and little protein. It is a good source of fiber ideal for regulating intestinal transit. In terms of vitamin content, red pepper is the food with the highest concentration of vitamin C, more than double that of orange or kiwi. In addition, the pigment of the pepper is carotene, a component that has remarkable antioxidant properties. It also provides vitamin E, folate and, to a lesser extent, B vitamins, such as B6, B3, etc. Of the minerals we can highlight potassium, important in the transmission of the nerve impulse.
