Xili en pols

El xili en pols es veu molt habitualment a les cuines tradicionals d'Amèrica Llatina, Àsia occidental i Europa de l'Est. S'utilitza en sopes, tacs, enchiladas, faixetes, curri i carn. El xili també es pot trobar en salses i bases de curri, com ara bitxo amb vedella. La salsa de xili es pot utilitzar per marinar i condimentar coses com la carn.

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Detalls

Etiquetes

Presentació del producte

Southern Italians popularized crushed red pepper beginning in the 19th century and heavily used them in the U.S. when they migrated over.[5] Crushed red pepper was served with dishes at some of the oldest Italian restaurants in the U.S. Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants—and especially pizzerias—around the world.

The source of bright red color that the peppers hold comes from carotenoids. Crushed red pepper also has antioxidants that are thought to help fight off heart disease and cancer. In addition, crushed red pepper contains fiber, capsaicin—the source of the heat in pepper chilis—and vitamins A, C, and B6. Capsaicin is believed to help kill off prostate cancer cells, to serve as an appetite suppressant which can contribute to weight loss, to improve digestion, and to help prevent diabetes and constipation.

Els nostres productes de xili naturals i sense pesticides amb additiu ZERO es venen ara als països i districtes als quals els agrada utilitzar-lo per cuinar. Els certificats BRC, ISO, HACCP, HALAL i KOSHER estan disponibles.

Ús del producte

En general, els nostres productes en forma de pols s'envasen en bosses de paper de 25 kg amb una bossa interior segellada de PE. I el paquet al detall també és acceptable.

Red chili peppers, which are a part of the Solanaceae (nightshade) family, were first found in Central and South America and have been harvested for use since about 7,500 BC. Spanish explorers were introduced to the pepper while on a search for black pepper. Once brought back to Europe, the red peppers were traded in Asian countries and were enjoyed primarily by Indian cooks.

The village of Bukovo, North Macedonia, is often credited with the creation of crushed red pepper.[5] The name of the village—or a derivative of it—is now used as a name for crushed red pepper in general in many Southeast European languages: "буковска пипер/буковец" (bukovska piper/bukovec, Macedonian), "bukovka" (Serbo-Croatian and Slovene) and "μπούκοβο" (boukovo, búkovo, Greek).

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