Crushed chili pepper is a dried spice obtained from the fruits of hot tropical peppers. Chile’s homeland is Mexico, but now the pepper is cultivated throughout America and Europe. More than 150 varieties of chili peppers are grown and they are all characterized by different flavors. The spice is used as an independent additive and in combination with other less spicy spices. Taste and aroma characteristics Despite the taste difference of 150 varieties, the spice has common features – a spicy-hot taste and an expressive pungent aroma. The peppery smell overpowers the others, so if it is important to preserve the aroma of the main product, the spice is added in small quantities. Crushed chili pepper is used in combination with the following spices: Coriander. Savory. Basil. Caraway. Bay leaf. Paprika. Garlic. Together these ingredients complement and reveal each other. Application and beneficial properties The spice is added to first and second courses, as well as appetizers. It is popular to use chili for legumes and rice dishes, fish, as well as beef and pork. Crushed spice is added to raw smoked sausages; chili is always used when preparing African Merguez sausages from lamb or pork. Bell pepper is good for health, even in dried form: Has an antioxidant effect. Stimulates the normal functioning of the digestive system. Normalizes cardiovascular function. In ground form, chili is added to oil to rub muscles for severe pain. Storing crushed chili peppers The spice retains its taste and beneficial properties for up to 12 months. It is important to place it in a dry and dark place. Our sealed bags with a Zip-lock lock are suitable as storage containers. Avoid contact with air, otherwise you will “kill” the smell of the spice.
