Spices

Chili whole

Spices

Chili whole

See description below
Description

Personal card

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


Fun fact

  • birds are immune to the spicyness/hotness of chili and that's why it's easily spread around the world
  • chili has a hot taste due to the ingredient capsaicin, which the plant produces in order to defend itself against predators and microbes

Usage

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

Packing and storage

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

Cocktails ideal for this herb

Take a look also

Ginger

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