STEINMETZ & KELLER GMBH

Peppers belongs to the nightshade family and are originally from the Mediterranean. The plant prefers a sunny location which is protected from the wind, such as in front of the southfacing wall of a house. Peppers can be eaten raw or cooked. However, they can also be used as a condiment and even as a raw material for the extraction of food dyes. Surely you have already tried the wellknown “chili paste”. Nutritionally, peppers are very rich in vitamins A, B, C and E, in addition to having antioxidant properties. The hottest peppers also contain a substance called capsaicin that is responsible for their characteristic spiciness. Peppers also stimulate blood circulation and the secretion of saliva and gastric juices, for example.

DEHYDRATED TOMATO POWDER

Hokkaido Pumpkins are round and tearshaped, they have a bright orangered skin. The pulp is characterized by being orange in color, with a sweet flavor, which is very characteristic and distinctive. Pumpkin can be consumed raw, cooked, made into soup, used in sautéed vegetable dishes, in cakes, pies and bread.

Beetroot is a root used in cooking that can be consumed in natura, or in the form of soups, juices, preserves or many other options. With a sweet taste, beetroot has a high concentration of carbohydrates. Beetroot is rich in vitamin A, which helps us to see better, as well as B complex vitamins, which are important for the immune system, including folic acid, which is related to good fetal formation, and vitamin C, which has an antioxidant action and performance, which is beneficial for the immune system.