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TRINIDAD SCORPION MORUGA YELLOW CHILI POWDER N.16 - ORGANIC

HOTNESS

8,80 €

Prices include VAT

Code: C025

EAN: 8057741330165

Product type:
Trinidad Scorpion Moruga Yellow chili powder - Capsicum Chinense organic/biodynamic dried cold

Ingredients:
Trinidad Scorpion Moruga Yellow chili.

Hotness:
10/10

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

Packing:
glass vial with silicon plug.

Weight:
12g

 

AUTHORIZATION
ITBIO009

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Description

FOOD PAIRINGS

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.

 

MANGO SAUCE

Ingredients for 6 people

 

  •  6 ripe mangoes
  •   2 teaspoons of salt
  • 1 teaspoon of chili powder Trinidad Scorpion Moruga Yellow N.17
  •  300g apple vinegar
  •   500g wheat syrup
  • 100g peeled/chopped almonds and sultanas

Proceeding

Peel the mangoes and grate the pulp in a bowl, sprinkle over the salt and let it rest for about 30 minutes.

Mix the Trinidad Scorpion Moruga Yellow Chili Powder 17 with some of the vinegar to obtain a batter and keep aside.

In a saucepan, mix the wheat syrup with the remaining vinegar and add the mango pulp once well drained. Cook the mixture for 5 minutes, add the batter and continue cooking for another 12 minutes.

Finally, add the almonds and raisins and mix well. Serve it with meats, fish, or cold pasta or cous-cous based dishes.

 

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Azienda Agricola Rita Salvadori
Podere i Doccioni,
localita' Calcinaiola
57020 Bibbona (LI) - Italy

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Azienda agricola Rita Salvadori
Podere i Doccioni,
localita' Calcinaiola
57020 Bibbona (LI) - Italy
Partita IVA 01417300496
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