Chili / Peperoncino red mild crushed without seeds

SHORT DESCRIPTION
Fruity, earthy, sweet, fresh: these are the main characteristics of the red crushed chili without seeds. As an all-round chili, this mild chili variety is ideally suited for specialties from Central and South America as well as for Asian dishes: sambals, salsas, harissa and curries.

USE

The mild chili also pairs perfectly with vegetable soups, stews, meat, dips, tomato soups, tomato sauces, and numerous other sauces. Crushed red chili, without seeds, also enhances marinades, mild cheeses, currywurst, pizza, and grilled dishes.

GOOD TO KNOW
This crushed chili contains the inner walls and pulp, but is seedless. Therefore, it is considered a mild chili variety.

TASTE
The heat level is 2-3 out of 10. The high-quality chili flakes are characterized by an intense red color. They have a thoroughly fruity aroma.

PRODUCTION
Chili peppers are, biologically speaking, actually capsicums and belong to the nightshade family. Pepperoni, chili, and peperoncini are simply other names for capsicum. They differ in spiciness, size, and color. The spiciness is determined by the capsaicin content. Most of the heat is concentrated in the seeds and the thin membranes inside the pod to which they are attached. Chili peppers originally come from South America, where they are still primarily cultivated today. California, Argentina, India, Portugal, and especially Mexico are also among the largest chili producers.