Season / Availability: from August to October (from open-field cultivation), available from film (foil) cultivation as early as July
Storage and transport temperature: +6 °C
Usage: for fresh consumption and industrial processing, as a canning industry ingredient for the production of roasted, sliced peppers, lecsó (Hungarian ratatouille), ajvár (ajvar), and for freezing.
Characteristics:
The Kapia pepper is among the premium quality pepper varieties, known for being sweet, fleshy, and intensely red. Its flavor is pleasantly sweet with a slightly smoky aroma, making it particularly popular in the fresh market and for industrial processing.
Nutritional Value / Benefits:
Kapia pepper has an exceptionally high Vitamin C content (up to 150 mg/100g), and is also rich in Vitamin A (in the form of beta-carotene), Vitamin E, potassium, magnesium, and antioxidant compounds.
Regular consumption supports the immune system, protects cells from oxidative stress, and contributes to healthy blood circulation.
