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CAROLINA REAPER POWDER N.17

HOTNESS

9,90 €

Prices include VAT

Code: C026

EAN: 8057741330189

Product type:

Chilli Powder obtained solely by the Carolina Reaper variety of the Capsicum chinense cultivated in organic/ biodynamic regime and dried at low temperatures.

Ingredients:
Carolina Reaper chilli peppers.

Spiciness:
10/10

 

Conservation:
Store in a cool place, away from any heat sources. Doesn’t need to be kept in the fridge once opened.

Packaging:
Transparent glass vial with silicon cap.

Weight:
12 g

AUTHORIZATION
ITBIO009

 

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Description

FOOD PAIRINGS

The Carolina Reaper’s mouthfeel is extremely spicy and fruity with notes of chocolate and cinnamon. It unleashes in the mouth a gradual but long-lasting feeling of warmth, which then descends to the nose and throat areas. It has to be dosed moderately when used for cooking purposes, and when it’s wisely paired with the right ingredients, it can enhance the taste of grilled meats, game stews, pizza and spaghetti. It’s ideal for the realization of exotic and BBQ sauces.

 

 

DESCRIPTION

The Carolina Reaper , also known as Carolina Reaper Smokin’Ed, can reach a spiciness level of up to 2.200.000 SHU (Scoville Heat Units). It’s considered to be the hottest chilli pepper in the world since it’s entrance in the Guinness World Record in 2013.

The Carolina Reaper is a deep red coloured chilli pepper shaped like a sphere. The lowest part ends with a tiny tail which reminds that of a scorpion.

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.

 

                     Our recipe

Pappardelle With Wild Boar Ragu and Carolina Reaper

Ingredients (4 servings):

• 11 oz pappardelle

• 1lb  wild boar meat chopped

• 1 onion finely chopped

• 1 carrot finely chopped

• 1 celery stalk finelly chopped

• 4 Tbsp. extra virgin olive oil

• 2 bay tree leaves chopped

• 14 oz tomato sauce

• 1 garlic wedge

• 1 rosemary sprig finelly chopped

• 1 glass of red wine

• 1 pin of Carolina Reaper

• salt

 

Clean and chop carrot, onion and the celery stalk. In a pot 

 

 

pour the 4 Tbsp. of olive oil and add the chopped onion, carrot and

celery, then the whole wedge of garlic (in this way it will be easier to

remove). Leave to stew for 10 minutes, then add the minced meat

of wild boar, the rosemary and bay tree leaves.Brown for 10 minutes on a higher flame, mixing occasionally. Simmer with red weine ultil reduced, then add the tomato sauce.

Add the salt and cook on low heat for about 3 hours, then remove the lid and cook the sauce for 30 minutes. 

At the end add the Carolina Reaper chili pepper, it will be enough the tip of a teaspoon (the amount of chili depends on from personal taste and tolerance).

Cook the pappardelle in abundant salted water, then pour into a large pot with the ragu and mix together.


 

 

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

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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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