Peppers Yellow Roasted Organic
Peppers are seed pods and can be red, green, yellow, orange, white or purple. Green and red peppers grow on the same plant, itâ€™s just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties. Red and green peppers are by far the most commonly found peppers, although yellow peppers are also becoming widely available. Peppers are high in vitamin C and supply vitamin A, potassium and some B group vitamins. Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Additionally, large uncooked cuts of meat are referred to as roasts. Also, meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.