NAME: Caspici fructus acer

FAMILY: Capsicum

ORIGIN: China

APPEARANCE: narrow, pointed peppers, red

TASTE: moderately hot, if you want to increase the hotness/spiciness, the chili needs to be broken so that the seeds, which are hotter/spicier, come out

HEALING POWERS: rich in vitamins C and A, beta-carotene, improves digestion, anti-inflammatory, promotes weight loss, reduces cholesterol and prevents blood clotting

PART OF PLANT: fruit

PROCESSING METHOD: ripe chili peppers are dried whole

COOKERY: 

• the chili peppers are ground to give a spice powder, popular in Mexican, Thai, Indian, Filipino cuisine, an ingredient in soups, oils, spice mixtures, but also desserts

CATERING/HOSPITALITY: 

• spice and decoration in a variety of hot and cold cocktails, giving them a slightly spicy note
• used for infusion of vodka and tequila-based bitters, cocktails and syrups
• goes well with ginger, cardamom and citruses

• dark, dry place at room temperature
• shelf life: 24 months