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Green pepper in brine
€2.20
€1.76
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INGR: Green pepper, water and salt.
The green pepper in brine has a fruity taste, very pleasant. Less spicy than black pepper, it is a common ingredient in the preparation of various sauces and game dishes but they are not, by far, the only options.
How to make the most of pepper in brine
Our usual advice is to know its flavor in depth, in order to understand how to get the most out of it. For this, as we usually advise you, it is best to put a pimple in your mouth and chew it quietly. Pica, yes, but it is a tolerable itch -that some calm bread immediately in case of the mouths less accustomed to spicy-, so you can taste it without problem. And we insist on it. In this way, you will discover that it has a very pleasant, fruity and natural flavor that you will love. And you will also know how spicy it is, and how much to add, when making a dish.
When using it, depending on the dish we are going to make, we can proceed in several ways. And apart from the most common recipes, here are some clues or suggestions that we encourage you to try:
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- In pasta dishes. |
We can add it, together with the grated cheese -if we are not going to gratin- finely filleted with a knife, as a "topping". |
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- In salads |
We will prepare a rich dressing for our salad if we chop them finely and mix them with the extra virgin oil with which we are going to season the salad. Of course, some oregano or some fine herbs are an excellent accompaniment. |
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- As an appetizer |
Whole grains (yes whole) to accompany cheeses, pickles, etc. |
And really, do not fear spicy, which in this pepper is quite soft, and the taste is really good.
h.pvsm050g
2019-03-03
Information on allergens (Directive 2003/89 / EC and Regulation EU 1169/2011):
* S: Contains as an ingredient. C: It may contain traces. N: Does not contain.
| Allergen | Does it contain? | |
| 1.- | Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties) | N |
| 2.- | Shellfish or shellfish-based products | N |
| 3.- | Eggs and egg-based products | N |
| 4.- | Fish and fish-based products | N |
| 5.- | Peanuts and peanut-based products | N |
| 6.- | Soy and soy products | N |
| 7.- | Milk and its derivatives, including lactose < / td> | N |
| 8.- | Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products) | N |
| 9.- | Celery and derived products | N |
| 10.- | Mustard and derived products | N |
| 11.- | Sesame seeds and products based on sesame seeds | N |
| 12.- | Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂. | N |
| 13.- | Lupins and lupine-based products | N |
| 14.- | Mollusks and shellfish products | N |
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