Green grain pepper,
 they are creepers that can grow in the wild at a height of more than 20 m. They grow in tropical climates with high rainfall and temperatures of 20-35 ° C. The most favorable environment for growing peppers is near the equator, and although they can grow up to 1,500 m, they feel best at 500-800 m above sea level.
 When the fruit is ripe, it is picked by hand by experienced workers. Indian pepper plantations are small businesses that are passed down from generation to generation. An experienced reader can harvest about 10 strings a day, devoting about 30 minutes to each string. Green peppers are unripe berries that are harvested immediately after flowering. They have a fresh, slightly pungent taste.
 We recommend that you try them with:
Minced meat, minced meat sauce,
Steak,
For various sauces, the magic of aroma,
Vegetable soups
Fish soups,
Meat soups,
Peppers stuffed with minced meat,
Mayonnaise,
For pate,
Sausages,
Eggs (boiled, omelette),
For desserts,
Cheeses
 Green air pepper is either salted or immersed in boiling water before air drying. Pepper is available in three ways:
Salted or canned - Green pepper is salted immediately after harvesting and purification in concentrated salt water. During the process, the salt water is changed several times.
Air dried - Green peppers are fried for 10-15 minutes to get rid of the enzyme that makes the berries black. The berries are then dried in an oven. When the peppers are ready, they become slightly wrinkled just like black pepper, but retain their green color.
Freeze-dried - Freeze-dried peppers are made from salted pepper. During the rapid freezing process, the berries retain their round shape and green color and become very brittle. *
 We drew information from Piegalda.lv
 Made in Germany