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PORTABLE POCKET CHILIS

HOTNESS

27,90 €

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Code: C002

EAN: 8057741339045

Portable pocket chilis
PRODUCT DESCRIPTION:
red leather wallet with a selection of 10 chili pepper powders in 1,5g glass vials

COMPOSITION

HOTNESS:
to 1/10 at 10/10

 

AUTHORIZATION
ITBIO009

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Description

BANANA PEPPER CHILI POWDER N.2

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
.

EROTICO CHILI POWDER N.3

The ripe fruit has an intense golden yellow, tending to orange tumeric. The berry curls at the opposite end to the petiole forming an appendage similar to the male genital organ. The taste is creamy, with citrus notes of cedar and bitter orange candy. The vegable flavor reminds of the jackdaw the pea and is accompanied by hints of bitter orange.

Excellent with fish boiled or steamed vegetables. It enhances, without covering, the delicacy of a carpaccio of meat or fish. Try it with pie or fried artichokes, suckling pig and strawberry sorbet.

 JALAPENO CHILI POWDER N.5

Aroma of grass and fresh leaves, artichoke and green pepper grilled. Taste very green and herbaceous reminiscent of tomato leaf. Very meaty chili perfume. When it is green has an intense aroma and spicy stronger and more decisive. When red it becomes fruity, sweet and rounded.

It is one of the most common and popular chili in the world and in Mexico is used fresh and green but it’s also used with the red powder because in this form it acquires a taste of sweet pepper intense. It comes from the city of Xalapa (region/state of Veracruz) from where it derives its name (although the real name is Mexican Cuaresmenos) and where it is intensively cultivated and appreciated.

SCOTCH BONNET CHILI POWDER N.6

Powder 6 has a pungent, herbal flavour that beings to mind a cooked bell pepper and white fruit in syrup. With an intense fragrance and spicy notes, the scotch bonnet peperoncino seems decidedly more of a spice than a hot pepper. It is good with ravioli, the Classic egg plant parmesan, soups and vegetables torts. Delicious with chioccolate praline. Whether served with vegetables, soups or spaghetti, this Hot pepper will enliven all the flavours in the dish.Markedly different when used in the Classic pasta dish of'olive oil with peperoncino.

With its intense perfume and his decided spicy, chili scotch bonnet seems much more a spice that a chili. Suitable with the ravioli, the classic parmigiana, chianina meat dishes, soups and fish pies with vegetables. Interesting when accompanying dishes with truffles and medium-aged cheeses, with delicious chocolate pralines.

Whether vegetables, soups or spaghetti, chili with this every taste are enhanced. Markedly different in the classic garlic and chili oil. Most fans who love spicy and may exceed the amount to be put into the pot will have the good fortune to gusarne flavor and aroma.

HABANERO RED SAVINA CHILI POWDER N.7

L'Habanero Red Savina is native of Mexico and the Caribbean, with berry-shaped lantern and the elongated tip, conical or falling. It is high about 2-8cm, to a thickness of 2-4cm. The unripe fruit is green, it will turn to white, yellow and then orange and ending with the characteristic red, which indicates its full maturity. The Hot pepper Habanero, in addition to be among the best known in the world, has a very intense and unmistakable fragrance that comes from the merger of more than 180 essential oils it contains.

It tastes vegetal decided, with notes of green pepper fresh lactic cheese, artichoke thistle and bitter, very spicy finish. The Red Savina Habanero can be used in small quantities on the chocolate or tomato sauces. You can try it on carpaccio or braised, but it is good only for those who can tolerate spicy.

 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

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.

CAROLINA REAPER CHILI POWDER N.17

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 90 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.

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Podere i Doccioni,
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57020 Bibbona (LI) - Italy
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