Chilli
(Capsicum annum)
Chilli - Ing., Chili-Pfeffer - Ted., Piment fort - Fr., Pimienta picante - Sp
Chilli belongs to the Solanaceae family, is native to tropical America and widespread throughout Europe, Africa and Asia. It is similar to sweet pepper, but its fruit contain a very spicy substance – the capsaicin, contained in larger quantities in the seeds. Its fruit is red, green or yellow with different size and shape depending on variety.
Our offer includes:
chilli powder and crushed origin India, chilli powder and ground origin China; whole chilli "Birdseye" from Malawi.
Food Composition
- Capsaicin – alkaloid responsible for the spicy taste
- Vitamins A, B, C, D, E, K
- Minerals and carotenoids
Culinary Use
The scale to measure how hot is a spice is internationally known as Wilbur Scoville – the name of its inventor.
Originally, this was evaluated – by sense of taste – by a panel of tasters, by diluting chilli in water and sugar properly proportioned, resulting in an inevitably approximate value assignment.
Currently, with the introduction of modern analytical techniques of investigation, it is possible to determine the exact content of capsaicin by HPLC, which is then converted into Scoville Heat Units (SHU), taking into account that 1 ppm of capsaicin is 16 shu.
To know how hot is a chili pepper, proves useful to define its possible uses, especially in food industry.
For example:
- Chinese chilli: 15,000 to 20,000 SU
- Indian Chilli: 40,000 to 50,000 SU
- African Chilli: 120,000 to 130,000 SU
Dried chilli pepper is used for the preparation of various recipes such as sauces, gravies, jams, chocolate, and seasoned meats, cold cuts, cheeses, vegetables, legumes. The famous sauce of Louisiana, called “Tabasco”, is prepared in oak barrels where fresh chillies are left to marinade, first with salt, then with vinegar, before filtering it all.
Healing Effect
Chilli has anti-inflammatory properties like rosemary, reduces cholesterol level and improves blood oxygenation.
It also helps digestion by increasing the secretion of gastric juices. It is an excellent homeopathic remedy – like marjoram – for healing colds, sinusitis and bronchitis.
For external use, mixed with alcohol, it is the basis for compresses used to relieve pain of arthritis and rheumatism.
Preservation
The dried chilli is kept preferably in the shade, in dry places.
