Ground red chili pepper has a strong spicy aroma and fiery taste. This is one of the most popular spices among the entire pepper family, known for many centuries and widely used in many national cuisines. It will be difficult to overestimate the role of ground chili pepper for cooking. Its pungent, burning taste can change the properties and qualities of the dishes to which it is added. The scope of application of chili pepper is very wide. These include first courses, meat in various forms, fish, salads, all kinds of mixtures of peppers and spicy mixtures, and even dairy products! You can add it to freshly brewed coffee or cocoa to enhance the taste and add a piquant flavor. Ground chili pepper is a common ingredient in many sauces, dressings, soups and marinades; it is sprinkled on prepared dishes of meat, vegetables and fish. It is recommended to use it in combination with spices such as coriander, fennel, turmeric, cardamom, cumin, because chili adds spiciness and heat to the dish, and other spices (not so hot) add flavor. Many people use red pepper incorrectly, using it as a seasoning and adding it to ready-made dishes. Chili, unlike black pepper, must be added to food during cooking (usually at the beginning or 5-10 minutes before cooking). Nutritional value per 100 grams of product: Proteins 13 g, Fats 14 g, Carbohydrates 15 g. Energy value: 238 kcal / 998 kJ Shelf life in sealed packaging: 24 months at a temperature not exceeding 25C
