chile en polvo

El chile en polvo se ve muy comúnmente en las cocinas tradicionales de América Latina, Asia occidental y Europa del este. Se utiliza en sopas, tacos, enchiladas, fajitas, curry y carne. El chile también se puede encontrar en salsas y bases de curry, como chile con carne. La salsa de chile se puede utilizar para marinar y condimentar cosas como la carne.

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Detalles

Etiquetas

Introducción del producto

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.

Nuestros productos de chile naturales, libres de pesticidas y con CERO aditivos ahora se venden muy bien en los países y distritos a los que les gusta usarlos para cocinar. Los certificados BRC, ISO, HACCP, HALAL y KOSHER están disponibles.

Uso del producto

Generalmente, nuestros productos en polvo se envasan en bolsas de papel de 25 kg con una bolsa interior sellada de PE. Y el paquete minorista también es aceptable.

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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