|Original Area of the Raw Material||Pomigliano/Brusciano countryside – Italy.|
|Nutritional Intake||Vegetable with good content of potassium, phosphorous, magnesium, zinc, iron, selenium and sodium. The fresh vegetable is rich in glucose, sucrose and soluble fiber, vitamin A, B6, E, J, K1 carotenoids like β-carotene, capsanthin, capsorubin, lutein and zeaxanthin. Among the antioxidants, we have a good amount of polyphenols like ellagic acid. Capsaicin (1,5% weight) gives spiciness to its seeds.|
|Period of transformation||From the second week of August to the third week of September|
|Trivia||The ethymological development of this little pepper’s name derives from vulgar Latin: |
“pipiricella” (little pepper)> paparicella>paparcella>papacella, up to the current name “papaccella”.