Ground Red Pepper

Full name of the product: Ground Red Pepper

It is an annual branching plant that can reach a height of 60 cm. Red pepper is hot as it contain Capsaicin alkaloid that is most concentrated in the blisters on the inner walls of the pepper that the seeds are often attached to.

Cultivation: Everywhere in warm countries

Taste: From sweet to very hot

Flavor: Delicate, pleasant

Uses: Red pepper may be found in any hot curry and in the majority seasoning blends. It is added to sauces, soups, salads, smoked products, ground meat, meat, fish, poultry and egg dishes, to ketchup sauces. Red pepper is especially good for vegetable puree. In sauces, red pepper is used as a spicy onset.

It is recommended to combine it with such spices as coriander, fennel, turmeric, cardamom, and cumin, as chili pepper makes the dish hot and spicy, and the other spices (not so hot) add flavor. Many people use red pepper incorrectly, adding it as a spice to the cooked food. In contrast to black pepper, chili shall be added in the process of cooking (usually in the beginning or 5 to 10 minutes till the food is ready). Chili may be found in many seasoning mixes including but not limited to curry (up to 6% in classic and 45% in hot curry).