Products of other enterprises
Technical characteristics
- Type of pepperRed
Description
Chiles may be expected to be hot and pungent. Once accustomed to their fiery pungency, one is surprised how many subtle flavours they may show: Fruity, earthy, smoky, fresh, sweet and flowery are just some of them.
Chiles show more or less the same aroma components as paprika, but their content in capsaicin (the amide of 3-hydroxy-2-methoxy-benzylamine with 8-methyl-6-noneneoic acid) and related compounds (collectively called capsaicinoids) is much higher (up to 1, which equals 150000 scoville heat units). Only true capsaicin is responsible for the pungent and fiery taste of chiles.
The Pakistani Dundicut chile, which figures prominently in Balti cooking, is often reported to to be a chinense, but it is in truth a C. annuum.
Chiles show more or less the same aroma components as paprika, but their content in capsaicin (the amide of 3-hydroxy-2-methoxy-benzylamine with 8-methyl-6-noneneoic acid) and related compounds (collectively called capsaicinoids) is much higher (up to 1, which equals 150000 scoville heat units). Only true capsaicin is responsible for the pungent and fiery taste of chiles.
The Pakistani Dundicut chile, which figures prominently in Balti cooking, is often reported to to be a chinense, but it is in truth a C. annuum.
Contact the seller
Chillies powder