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NAGA MORICH TF

HOTNESS

6,40 €

Prices include VAT

Code: F020

EAN: 8057741330233

Product type:
chili concentrate Naga Morich - Capsicum Chinense.
Without flavorings.

Ingredients:
chili, sea salt, organic apple cider vinegar.

Hotness:
10/10

Conservation:
after opening, it keeps in the refrigerator.

Confezione:
glass jar with a meal screw cap for foods.

Weight:
40g

AUTHORIZATION
ITBIO009

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Description

Berry conical and rounded end, up to 4cm long by 2cm wide. The mature color is bright crimson red. A native of Assam and Bangladesh. In Sanskrit his name, 'Naga', means 'Cobra', probably because it has the feature to leave taste her sweet and refined before the spiciness is heard.

Although struggling for supremacy as the world's hottest chili, it is the super spicy taste more interesting.

Herbaceous aroma, sweet and fruity fragrance of lemon peel and tropical wood. The hot phase is manifested by delay accompanied by moderate vegetal notes and hints of butter almost sweet.

Perfect to enhance dishes with complex flavors, such as meat and meat sauce slow cooking.

This process allows you to maintain the flavor, aroma and spiciness. Out of the box you can smell the fresh chili pepper, and taste its unique flavor and spiciness.

The TRITO FRESH PEPERITA Naga Morich was long considered TRITO THE MOST FRESH 'SPICY WORLD today overtaken by different chilies to their spiciness remains for me the best friend of the red meat and the use case.

SLICED BEEF SUPER HOT

in 1/3 a glass with extra virgin olive oil and we add two teaspoons diTRITO FRESH PEPERITA Naga Morich, with the help of a fork flutter manually the mixture to make it more flowable to spread it well with a brush kitchen or even better with a sprig of fresh rosemary !!!

From butcher to get a nice steak at least one kilogram if no bone, if the bone at least 1,300 kilograms "please, ask who is at least 15 days from the slaughter of maturation otherwise it will be too hard!"

So, take the steak and massage it with chopped rosemary, garlic and salt, then put it in an envelope for food and store it in the refrigerator for at least 3 hours so that insaporisca well inside with salt at the time to cook preheated in the grid so that the heat of the grid seals the best escape of the juices.

"In red meat its flavors are not fat but in its juiciness! That's why I use the mix of oil and TRITO FRESH PEPPERMINT Naga Morich, this chili as all HOT CHILI PEPPERS is a vasodilator that go to stimulate the glands we call taste receptors in the mouth, the Naga Morich is it spicy but if well dosed stimulates receptors juiciness and make your flesh succulentissima !!! "

then place them on the grill for a few minutes on the two sides of the cut and if your steak has the bone I suggest you cook it too 3/4 minutes on the bone of the cost.

once cooked place it on a cutting board and with a long blade knife and slice it into smooth oblicuo with slices of 1 centimeter and a half, you have to cut a TRAY and sprinkle with TRITO FRESH Naga Morich diluted in the glass with the use of the brush or rosemary.

Enjoy your meal by the chef PEPERITA

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

CONTACTSI:
Tel: +39.0586.1881242
Cel.: +39.393.6209346
Fax: +39.1782775577
E-mail: info@peperita.it

COMPANY:
Azienda agricola Rita Salvadori
Podere i Doccioni,
localita' Calcinaiola
57020 Bibbona (LI) - Italy
Partita IVA 01417300496
Cod. Fisc. SLV RTI 65H58 C415C

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