Yellow Bell Pepper

Milder, more vegetal and fruitier than its red counterpart, the yellow bell pepper is exceptionally meaty. Its sunny color (lutein) is favored for making vibrant coulis and raw sauce vierge. Very watery, it yields phenomenal results in cold juice extraction, producing a golden yellow elixir. Emulsified with extra virgin olive oil and stabilized with a touch of xanthan gum, it transforms into a perfect mirror for coating delicate fish.