Good morning,
Today I'm going to tell you about what we in the field call "the traffic light vegetable." Do you think you know which one it is?
This is not just any vegetable: it was among the first that humans domesticated (along with zucchini). That means we've been eating it for centuries and centuries... and there are still people who treat it as if it were just a garnish on the plate.
You already know which one it is, don't you? Of course, I'm talking about the pepper.
And beware, within the world of peppers, there are three main groups: the sweet bell pepper, the spicy pepper, and the varieties used to make paprika, which in Spain is practically a religion. A pepper is a single fruit that goes through different stages of ripening.
Many people think that peppers come from Italy, when they actually come from Latin America, specifically from the Peruvian and Bolivian Andes, although remains have also been found in what is now Mexico.
In short, it crossed the pond before many others... and arrived in Europe by ship when Columbus returned from America, just like tomatoes and potatoes. And as if that weren't enough, the pepper belongs to the Solanaceae family, which sounds like a spell but is pure agriculture.
If you leave a pepper on the plant, it goes through all three traffic light colors: green, yellow, and red. And here's the good part: that doesn't mean it's "green" as in unripe. No, no. If it's green, it's perfectly edible, and if it turns yellow or red, it is too. Peppers are not like some other fruits, where you can't stand them until they "ripen"... they are good at all stages.
And of course, its origin isn't about its passport; it's because when it's green, we call it an "Italian pepper," whereas the Lamuyo (which, by the way, we have available on the website) has that intense red color that is so striking. In this case, if we want it to reach that beautiful red, it's left on the plant longer. But those that touch the ground are removed, because there's a battle down there: soil mites can affect them and spoil the fruit, and we're not in the business of growing sick peppers, we already have enough daily work.
The Lamuyo pepper we cultivate in Valencia is large, with a shiny skin and a sweet, aromatic flavor. Thanks to the Mediterranean climate and our environmentally friendly agricultural techniques, these peppers achieve unbeatable quality: they are fleshy, juicy, and have a firm texture.
And best of all, we grow them directly in the field, by order and without intermediaries, which is why some will arrive with a little soil, as faithful proof of their freshness.
Until next time, warm regards, 
