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Bell pepper, from the species Capsicum annuum, is a member of the Solanaceae family. Other members of this family include potatoes, tomatoes, eggplants and chile peppers. Bell peppers are cultivars that produce fruits in various colors including brown (sometimes called chocolate), green, orange, purple, red, vanilla (aka white) and yellow. Bell peppers are sometimes grouped with other less pungent pepper varieties and referred to with the ubiquitous term "sweet peppers".

These Red Bell Peppers are roasted, diced, and then dried. The long slow roasting time allows the heat to draw out every bit of sweetness from these peppers.

History and Cultivation
Bell peppers are native to Mexico, Central America, and northern South America. Archeological digs of prehistoric Peruvian sites show that the earliest South Americans used bell peppers to flavor foods more than 6,000 years ago.

Red Bell Peppers are generally a little bit sweeter than the more common green bell pepper and both are meeker cousins of the more robust chile pepper. Generally referred to as a vegetable, the boxy-shaped pepper is technically a fruit just like its close relative the tomato. A fruit receives this scientific designation as they are developed from the ovary in the base of the plant’s flower and they contain the seeds of the plant.

Bell peppers are cultivated in a variety of climates and are popular in cuisines worldwide. They can be found on small farms and in back yards in North America, Central America, South America, Africa, Asia, Europe and the Middle East. The largest commercial producer of bell peppers is China.

How to Use
Our Dried Roasted Red Bell Peppers are best to use in dips, marinades, sauces, soups, salads, stews and stir fries. They also give a meatier texture than do fresh bell peppers. And as with their fresh counter parts the red bell pepper gives a more vibrant color to any dish. You can also substitute dried red bell peppers in any recipe that calls for fresh.

For dishes that dried bell peppers will be soaking in, such as beans, omelets, wraps and stir fries, you can just add them to the dish towards the end of the cooking process (typically about 15-20 minutes before it is finished cooking).

Flavor Profile and Heat Level
Sweet, crispy, slightly fruity flavor with smoky undertones.

Bell peppers rate a 0 on the Scoville heat scale (SHU) that measures the hotness of chile peppers.  

Helpful Hints
When you need to rehydrate them, just soak one part pepper in two parts cold water for about an hour and then simply drain off excess liquid and add to the dish.

In any recipe that calls for fresh bell peppers, you can substitute these dehydrated bell peppers for fresh peppers by using about 1 tablespoon dried sweet pepper for about 3 tablespoons chopped bell peppers.

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Customer Reviews
# of Ratings: 6
1. on 1/14/2015, said:
I am looking for more information on employing the Dehydrated Red Bell Peppers into my recipes. (Suspect rehydrate before use, or sauté in oil.). These are hard to find, and I am putting several in my health foods store. The Manzanilla Powder enclosed with my order as a sample was a big hit in my supper of eggs with cheese. Will order some!
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2. on 5/22/2013, said:
Great way to "sneak" veggies into stuff, my kids don't notice the dried peppers as much
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3. on 4/30/2013, said:
Like Alan I haven't been able to find this spice anywhere else. The moisture level is just right to incorporate into homemade salad dressings, and it also hydrates well in soups.
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4. on 12/23/2010, said:
Please keep stocking this product, cannot find it anywhere else, when ground it is the best for Italian Sausage and Italian Pepperoni, we also use it for seasoning on several different dishes. Excellent flavor and texture.
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