Common in many cuisines, chili peppers are used to add heat and flavor. Whether you grate it over risottos, pastas or tacos, chili gives every dish a fiery aroma. But not all of them are as hot as many people think.
The peppers in CHILI belong to the paprika family [Capsicum]. From the red ORGANIC BIRDS EYE CHILI you get the well-known tongue-tingling heat while the exclusive yellow AMAZON CHILI adds a milder fruity note to your dish.
The red birds eye chili originates from Uganda and each plant produces numerous hot pods. With 90.000-120.000 heat units on the Scoville scale, it’s among the world’s hottest chilies. The sharpness is intense and direct, and the taste is similar to Thai chili. Perfect for hot Asian dishes and your home-made BBQ sauce.
The yellow amazon chili grows in Colombia. It belongs to the sharper but not extreme group of chilies with 50.000-70.000 Scoville heat units. Amazon chilies are harvested just before full ripeness, that’s why they are yellow. Refine your soups, meat dishes and dips with this grated delight.