[ps2id id='anchor1' target=''/]About Vera peppers.
The Vera pepper from Caballo de Oros is a gourmet product of
unmatched quality hand-selected by the best farmers in the region of Vera in northern Extremadura. These Vera peppers are the
raw material of Vera paprika, however, the drying process is different. At Caballo de Oros, we are committed to the quality of our products so that with each new season you can bring
the best ingredients to your kitchen to make your delicious recipes with an aroma and flavor that will enchant all diners.
Two varieties of Vera pepper flavor:
At Caballo de Oros, we offer two varieties of Vera pepper flavor:
- Sweet Vera peppers: These Vera peppers come from the Jaranda and Jariza varieties (two of the three Vera pepper varieties), so they are not hot. It is important not to understand "sweet" literally, this variety of Vera pepper is called sweet simply because it is not hot, it does not contain capsaicin, which is the component that produces the sensation of spiciness in peppers.
- Spicy Vera peppers: These peppers belong to the Jeromín variety, their flavor is spicy. Their level of spiciness varies considerably depending on the harvest but the average can range from 13,000 - 17,000 Scoville units.
Healthy properties of spicy peppers (Capsaicin):
Capsaicin, the healthiest spiciness. This substance present in chili peppers and the rest of peppers, paprika, and spicy flavor flakes not only adds a little (or a lot) of joy to food, but can have very beneficial effects on our body. Capsaicin triggers a response in our body called gustatory facial sweating that causes sweating on the face, which when evaporated 'steals' heat from our body, cooling it down. So, even though we feel like we're burning up, chili peppers cool us down.
The most well-known appeal of capsaicin is its analgesic properties (it is sold in pharmacies in the form of topical patches). Another apparent contradiction. This effect is due to the interaction this chemical has with the TRPV1 pain receptors, preventing them from sending signals to the brain. Interestingly, this characteristic was known by Native Americans, who rubbed the fruit on their gums to relieve tooth pain. Nowadays, its analgesic properties are being studied to help cancer patients whose treatments (radiation or chemotherapy) have caused mucositis, a disease characterized by sores and wounds in the mouth. And its analgesic effects are not exclusive to humans: at the 2008 London Olympics, four horses (and their riders) in the equestrian jumping category were disqualified for testing positive for doping with capsaicin, which they used so the animals wouldn't feel discomfort when jumping.
Capsaicin: a promising compound.
In Spain, research on the effects of capsaicin is also being conducted. Researcher and professor
Inés Díaz-Laviada, from the University of Alcalá, has conducted several studies with this molecule. In statements to the Alimenté magazine from which we obtained this information at Caballo de Oros, she comments that
capsaicin “has a pharmaceutical future beyond analgesic patches”. In addition to its possible
antitumor effects, which are being studied, the researcher and her team have observed that “the molecule can
activate one of the key enzymes in the regulation of metabolism and energy control”. This spicy effect can be
beneficial in the fight against cancer because “tumor cells have altered their metabolism to obtain the energy necessary for their
continuous proliferation” and because certain cancers “have obesity as a risk factor, something especially noted in prostate cancer”.
This format of Vera peppers in 70g containers is ideal for personal and family consumption. Revolutionize your kitchen and give your dishes
