There are many kinds of red pepper, miscellaneous color and form. The Hungarians used red pepper from 1526. They have made broad propagation for red pepper. For them the red pepper became to a national vegetable and seasoning. The red acute pepper also is in the lead in culinary of Tunis. The fresh red pepper contains five times more vitamin C than lemon!
All kinds contain including soda salt, potassium, magnesium, calcium, manganese, iron, Cuprum, phosphorus, chlorine, Carotinum, vitamins: E, B1, B2, C, nicotinic   acid.

Holland, Spain, Israel, Hungary