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Roasted Red Peppers
Capsicum /ˈkæpsɨkəm/ (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many regional cuisines. In addition to use as spices and food vegetables, Capsicum species have also found use in medicines
Roasted Red Peppers Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Roasted red peppers have a subtle natural sweetness that intensifies during the roasting process. |
| Sour | Roasted red peppers may have a slight tanginess, depending on their ripeness and the roasting method used. | |
| Bitter | Roasted red peppers can develop a mild bitterness as the sugars caramelize during the roasting process. | |
| Umami | Roasted red peppers may develop a savory, umami taste due to the Maillard reaction that occurs during roasting. | |
| Texture | Firmness | Roasted red peppers are tender and slightly firm, with a slight crunch from the caramelization of their sugars. |
| Tenderness | Roasted red peppers are tender and have a soft, melt-in-your-mouth texture. | |
| Nutritional Value | Micronutrients | Roasted red peppers are rich in vitamins A and C, as well as antioxidants like carotenoids. |
| Color | Caramelization | Roasted red peppers have a deep, rich red color with caramelized spots from the roasting process. |
| Aroma | Volatile Compounds | Roasted red peppers have a smoky, sweet aroma due to the Maillard reaction and caramelization of sugars during roasting. |
| Cooking Behavior | Heat Conductivity | Roasted red peppers cook quickly and evenly due to their high water content and thin skin. |
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