KIT WITH 6 ORGANIC CHILLI POWDERS FOR DEMANDING CHEFS

Product type
Complete kit 6 dust from the most delicate and aromatic to the super spicy chili pepper.

Composition:

• n.1 Banana Pepper
• n.1 Jalapeño
• n.1 Scotch Bonnet
• n.1 Habanero Red Savina
• n.1 Habanero Chocolate
• n.1 Trinidad Scorpion Moruga Yellow

Hotness
to 1/10 at 10/10

Conservation
once opened, keep away from sources of light and heat, do not store it in the fridge.

Packaging
glass vial with silicone plug.
The chili powder will be shipped in a box containing a brochures with the description of each chili and its combinations more appropriate.

Weight of each vial
12g

Banana Pepper
It owes its name to the shape of the berry, elongated and curved, 14-16 cm long, and his pale yellow banana color that can turn, with the maturation, to the deep yellow.

Its sweet and delicate spiciness brings an adventure of fragrant aromas and unique flavors you will not forget! From the grassy taste, vegetable, like yellow pepper grilled, has a sweet fruity reminiscent of ripe banana. For fried vegetables, sautéed clams, fresh tropical fruits and club sandwiches.

Jalapeño
The fresh fruit of Jalapeño is clearly fruity and calls to mind that of green apples and vegetables, typical of peperone.

Scotch Bonnet
The scent of the Scotch Bonnet is clearly fruity and calls to mind that of yellow apples, cherries and the grassy touch of tomatoes. It’s particularly indicated to flavor dishes from the “Traditional Mediterranean Cuisine”, such as the classical Parmigiana, quiches and ravioli filled with vegetables. It pairs well even with red meats and fish soups, and it’s very captivating when matched with white truffle dishes and mild-seasoned cheeses.

If dosed appropriately, the outcome with chocolate sprinkles and other cocoa-based dishes is utterly delicious.

Peperita has decided to dedicate to all the chilli pepper lovers a dish inspired by her area: the Bibbonata, by creating an indissoluble bond between the Scotch Bonner and the aromas of the Mediterranean Sea such as garlic, oil, chilli pepper and roe. (see recipe at the bottom)

Generally, the Scotch Bonnet’s colouration varies from red to yellow when fully ripe. It’s also known as Boabs Bonnet, Scotty Bons, Bonney Pepper or Caribbean chilli pepper. In fact, it is usually cultivated in the Caribbean Isles, in Guyana, in the Maldives and in Western Africa. It’s also renowned for its resemblance to the Scottish beret “tam o’shanter”.

It’s level of spiciness is nothing like that of the extra-spicy chillies, but it’s still a significant amount, since it can reach 350K SHU.
Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.

Among many of the healthy micro elements of the Scotch Bonnet we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumours by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.

Habanero Red Savina
The Habanero Red Savina, commonly known as Habanero, has a fruity scent that reminescence of ripe apricots. In its powder version, it also acquires the scents of flowers, dark tea, and of coriandor like spices.

It's mostly used in fish stews, in meat marinades and sauces.

Thanks to it's flowery attributes, it goes perfectly with confectionary productsespecially with cocoa sweets: from dark chocolate to creme fillings, or just a simple mug of hot chocolate with a sprinkle of cinnamon.

The spiciness of the Habanero Red Savina can reach 600.000 SHU. It has Caribbean origins and it's cultivated in Southern America (Mexico) and in the Southern US (California and Texas). It belongs to the Capsicum chinense species and it's also known as "Dominican’s Devil Tongue" and "Ball of Fire".

The Habanero family has many varieties, apart from the Red Savina, Peperita also chose to cultivate the Habanero Fatali (n.8) and the Habanero Chocolate (n.9), which are among the most odorous. However there are more varieties of this chilli peppers, such as the White and Orange. The fruit is shaped like a lantern with a pointy end, when still young it's green, and it becomes of an intense orange colour while it ripens, until it finally develops into its typical red colour.

Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.

Among many of the healthy micro elements of the Habanero we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumors by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.

Habanero Chocolate
The Habanero Chocolate has a vegetal taste with aromatic notes of toasted bread, sea salt, olives and mahogany wood. Although it belongs to the Habanero family, it’s not incredibly spicy (350.000 SHU), it’s particularly good for enhancing the taste of the ingredients it’s combined with.
It can be paired with many recipes. Especially tomato and seafood soups, vegetable flan, ribollita (a Tuscan dish made with beans and black cabbage), carbonara, minced meats, pigeon and grilled vegetables. Due to the name, we couldn’t leave chocolate out of the list: a Sacher tart sprinkled with Habanero chocolate powder is a must!

This variety of Habanero (Capsicum chinense) is called “Chocolate” because of the colour of the fruit, which becomes dark brown when ripe. The origin of this chili pepper is Jamaican and it’s also known as Black Congo. When climatic conditions are favourable, the plant can reach 2m of height. The fruits are shaped like lanterns and they are 4-6cm long and 2,5-5cm wide. They mature slower than regular chili peppers.

Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.

Among many of the healthy micro elements of the Habanero Chocolate we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumours by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.

Trinidad Scorpion Moruga Yellow
The scent of Trinitad Scorpion Moruga Yellow powder recalls sweet notes of prune, cocoa tobacco and vanilla with reminiscences of pickled olives. It’s Perfect to prepare exotic sauces that accompany mixed salads with fruit, roast fish, boiled chicken, pasta and cold couscous. (see the recipe for "mango sauce" below)

The Trinitad Scorpion Moruga Yellow is native to the Moruga district of the islands of Trinidad and Tobago. Its colour is of an intense yellow, and it’s roundish in shape with a small tail at the base that reminds that of a scorpion. It’s considered one of the top five hottest chili peppers in the world. In fact, it reaches a considerable degree of spiciness for all true fans of spices: 2.000.000 SHU.

Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.
Among many of the healthy micro elements of the Trinidad Scorpion Moruga Yellow we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumours by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.

Product code: k106 EAN: 8057741339366