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Chillies belong to the potato, tomato and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, making it the world’s biggest spice crop. Chillies are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and will pep up a bland and unvarying diet. Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be Chilli powder is a hot powder which can be used in cooking – added to curries, pastes, dressings and as a seasoning flavour for those who like it hot. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes.
Chillies can be used whole (fresh or dried), or in powdered form. Chilli powders are prepared from a variety of mild to hot chillies and are typically milder than cayenne pepper. Chilli powder is the perfect addition to any savoury meals where a little extra spice is needed. Delicious in a curry or roast vegetable medley. Use the whole chilli as it is, or grind to the level of coarse or fine powder you want. Chilli goes perfectly with any tomato-based recipes, such as spaghetti sauce, pizza sauce or devilled sausages.
Ingredients: Dried Chilli (hot)
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: India