Red and green spicy pepper, a vegetable from the solanaceae family and from the Capsicum type.
The best produce
To select the best produce for distribution, we analyze the quality of the Lamuyo pepper according to four aspects:
- Homogeneity at size, colour and form.
- Thickness and firmness of the meat.
- Lack of imperfections as burns or rottings.
- Lack of cracking.
This pepper variety is characterized by its long and thin aspect, not very fleshy, with a smooth skin, a green and sturdy stalk and an intense spicy flavour, thanks to the capsaicin. The pepper is a great fiber source, with a low caloric intake and quite rich in vitamin C.