Hotness 40000-46000 SHU Crushed red pepper (Chili) - has all the properties and flavor of hot chili pepper, but is much more convenient to use due to its fine fractionation. It has a burning taste, the color is bright orange, turning into bright red. The particle size is 3-5 mm. Often included in seasonings, goes well with garlic, bay leaf, coriander, basil, sweet paprika. It is used not only in the food industry for the preparation of first courses, snacks, dressings, meat and fish dishes, etc. But it is also used for medicinal purposes, for example, food seasoned with pepper, normalizes bowel function, helps the stomach digest heavy food, improves cardiac activity, relieves swelling, and even improves memory. In pharmacology - red hot chili pepper is added to the composition of toothpaste, which is aimed at strengthening the gums. Top Quality Guaranteed Quality ground chili pepper is a free-flowing, lump-free powder that has a deep red to dark orange color. Red hot pepper in the ground state has a pronounced peppery smell, and the taste is very hot. Historical facts Chili pepper is the most recognizable image of all the rich and varied assortment of spices: a small fiery red pod. But few know about the history of the distribution of this spice around the world. And the history of chili peppers is interesting and mysterious in its own way. Its mystery lies, first of all, in the inextricable connection with the tribes of the Aztecs and Incas. They cultivated various types of chili peppers along with corn, which formed the basis of their diet. According to legend, Christopher Columbus first tasted chili peppers in a traditional Aztec drink, chocolatl, made from vanilla and cocoa using capsicum. This drink was fragrant, rich and literally piping hot, but not sweet. For its sharpness, Christopher Columbus, who was looking for the New World for the sake of black pepper, called this fruit "pepper", and the addition of "chili" (txile), denoting "red", left the Aztec. The piquantly spicy aftertaste in combination with cocoa continues today - chocolate, sweets and cocoa drinks with the addition of ground chili peppers are becoming increasingly popular. Chile quickly spread around the world, especially fell in love with the hot countries of Southeast Asia. In India, chili peppers have even become objects of superstition and rites, endowed with supernatural charms. For example, in order to protect oneself from evil, several pods of pepper, together with a lemon, are hung over the door to a dwelling. In Mexico, chili is believed to enlighten the mind. In Thailand, chili is one of the healthiest foods.There are a huge number of varieties of chili peppers - more than 150. They differ in shape, color, and pungency. Many of them are green at first, and turn red during the ripening period, but you can find chili peppers in other colors: white, orange, black. One of the most common species is the Jalapeno species. Application in cooking Chile to this day remains the main spice of Mexican cuisine (mole, chili con carne, Tex-Mex). In an Indian spicy curry, ground chili can make up to 45% of the seasoning. Indonesian sambal and satay chili peppers provide distinctive flavors. Chili is added to rice, pasta, vegetable purees, especially bean dishes, diluting their freshness. It is part of the Tabasco and Adjika hot sauces. Together with hot pepper, it is recommended to add coriander, fennel, turmeric, cardamom to dishes, which are not so scalding, but harmoniously fragrant in combination with each other. In Europe, chili is sometimes consumed in combination with dairy products, as is the case in Eastern cuisine. For example, Ossetian chavzdosa and Uzbek kurt.