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Chili / Peperoncino red mildly ground without seed
This crushed chili contains the inner walls and pulp, but is without seeds. This makes it one of the mild chilli varieties. The high-quality chilli flakes are characterized by an intense red color. They smell fruity through and through. Originally, the chilli comes from South America, where it is still mainly grown today. California, Argentina, India, Portugal and especially Mexico are also among the largest chilli producers today.
use
The mild chilli also goes well with vegetable soups, stews, meat, dips, tomato soups, tomato sauces and numerous other sauces.
Good to know
Fruity, earthy, sweet, fresh: these are the main characteristics of red crushed chili without seeds. As an all-round chili, this mild chilli variety is ideal for specialties from Central and South America as well as for Asian dishes: sambals, salsas, harissa and curry. Crushed red chili without seeds also refines marinades, mild cheeses, currywurst, pizza and grilled food.
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the taste
The sharpness scale is 2-3 out of 10.
manufacturing
Chilies are - biologically speaking - actually peppers and belong to the nightshade family. Pepperoni, pepperoni, chili, pepperoncini are just other names for peppers (capsicum). They differ in sharpness, size and color. The sharpness is determined by the content of capsaicin. Most of the sharpness is in the cores and the fine skins inside the pod on which they hang.
100 g
1577.2 kJ
379 kCal
17 g
3.2 g
0.1 g
32 g
30.4 g
12 g
