Description

HABANERO FATALI CHILI POWDER N.8 

L'Habanero Fatali it was born in Mexico and in the Caribbean. The berry is green but it changes to yellow in the late ripening. Elongated thinner at the apex, which reaches 8.5 cm in length and 2.5 in width. Like other Habanero peppers, as well as being among the best known in the world, it has a very intense and unmistakable fragrance that comes from the merger of more than 180 essential oils it contains. Very complex fragrance of yellow pepper, vanilla, balsamic herbs, leather, wax and sage. Accentuated by the spiciness and hints of tropical fruit, papaya.

Use the chili Habanero Fatali as a spice. Excellent with seafood salads, boiled fish with mayonnaise, spaghetti pistachio or paccheri with ricotta and pecorino fondue. Try also with vegetable pies, pigeon sauce along with bitter chocolate pralines. Melt a small amount of powder in a little extra virgin olive oil, then season the food as you want. Even the spaghetti with garlic, oil and hot peppers are great with this intense aroma, taste and spiciness. Mixed with a good jam is to be added to ice cream especially the melon ice cream or vanilla.

HABANERO CHOCOLATE CHILI POWDER N.9

This chili is called "Chocolate" because after the slow maturation process, the color of the berry turns from green to brown when fully ripe. It is lantern-shaped like the Red Savina, is about 4 to 6cm long and 2.5 to 5cm wide. It has a grassy taste with aromatic notes of toasted bread, olive paste, and mahogany. Despite belonging to the family of Habanero, it has a strong spiciness, and it still enhances the flavors of the dish with whinch it is combined.

It pairs perfectly with many recipes. Especially in soups with tomatoes and seafood, vegetable flan, ribollita, carbonara, chianina meat stews, fried or grilled pigeon, and chocolate cakes.

 BHUT JOLOKIA CHILI POWDER N.10

This chili has Indian origins. In Hindi "Bhut Jolokia" means "ghost chili", but it is also know as the "snake chili" or "poison chili". The berry is conical with a rounded end, it's up to 4cm long, and 2cm wide. The color ranges from green, when immature to deeo red, when fully ripe.

Odour creamy but vegetable, dried tomatoes, rust, juniper berries, bay-bottom shoe polish. In the end it turns into the bitter chocolate. For three years he was considered the hottest in the world by the Guinness World Record. To combine with tartare and Chianina meat sauce.

NAGA MORICH CHILI POWDER N.11

Berry conical with a raounded end, up to 4cm long by 2cm wide. The mature color is bright crimson red. 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.

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.

NAGA YELLOW CHILI POWDER N.12

Berry conical and rounded end, up to 4cm long and 2cm wide. The mature color is bright yellow.
Vegetable flavor like yellow pepper and yogurt. At the beginning it gives a sweet sensation, then manifest a very strong spicy flavor with notes of straw and dry hay.

It pairs good with boiled fish with mayonnaise and mustard, Parmesan ravioli with salted butter and Chianina scorzone or stews Chianina fence with saffron rice, and carbonara.

NAGA CHOCOLATE CHILI POWDER N.13

Naga Morich chilli Chocolate, nicknamed the Black Fire, belongs to the group of Naga. If you taste it alone it has a strong smell and bitter but, combined with sauces, stews, roasts and even desserts reveals an unexpected sweet fiery spiciness.

 SEVEN POD CHILI POWDER N.14

It comes from the area of Chaguanas Trinidad. Its shape is similar to the Naga Morich. The ripe fruit has various colors. Intense and fruity aroma of cocoa butter, pipe tobacco and blond Tuscan cigar. Spiciness immediate but manageable, very persistent. Excellent in cooking without tomatoes on blue cheeses and dark chocolate.

TRINIDAD SCORPION CHILI POWDER N.15

It comes from Australia. The plant is tall and straight with 2-3 fruits per branch. Wrinkled berries, with typical outgrowth pointed (that's why the name is Scorpion). Very fragrant, his supreme hotness is very persistent. Vegetable flavor, tomato paste and pickled caper. Spicy aggressive and persistent. Perfect with wild boar sauce and "Scottiglia Maremmana".

 TRINIDAD SCORPION MORUGA YELLOW CHILI POWDER N.16

The Carolina Reaper or Carolina Reaper Smokin'Ed with its 1.569.300° / 2.200.000° SHU Scoville in 2013 was officially proclaimed the hottest chili in the world entering of law in the Guinness World Record.

The chili Carolina Reaper is a deep red, a rounded shape at its lower end continues a tail that resembles a scorpion, it takes i90 days to reach full maturity.

The palate is extremely spicy fruity flavor with hints of chocolate and cinnamon. In the mouth gradually releases a feeling of longlasting heat that descends to affect the nose and throat. In the kitchen, if used in moderation and combined skillfully, it's a blessing for healthy eyes, hair and skin. It also has stimulant properties, antisptic, disinfectant and digestive.