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Chili salt, medium hot - FINE
You love chili and salt? Here you have combined both in one can! Super practical and super delicious!
use
This can combines coarse sea salt and aromatic chilies. Whether you put the can on the table so that everyone conjures up the heat of their choice in the dish, or put your own hand in the cooking. The ratio of chili to salt is visually appealing and wonderfully rounded in balance.
Good to know
Whether meat, poultry, fish, seafood or vegetables: It gives steaks & Co. an extra kick of spiciness to grilled food, but it also brings out its medium heat optimally in salsas, sauces, dips and soups.
the taste
Habaneros are among the hottest chilies. The sharpness is caused by the substance capsaicin. In the seeds and seed bars, concentrations of up to 1500 ppm capsaicin can occur. An aqueous solution with a concentration of 0.5 ppm capsaicin is already perceived as sharp by most people. The values for Habaneros measured on the Scoville scale are between 100,000 and 500,000 units. The taste, apart from the extreme sharpness, is tropical-fruity. In Mexico, Brazil and Peru, habaneros are an integral part of the kitchen.
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