Garin barkono

Ana ganin foda na chili sosai a cikin kayan abinci na Latin Amurka na gargajiya, Asiya ta yamma da gabashin Turai. Ana amfani dashi a cikin miya, tacos, enchiladas, fajitas, curries da nama. Ana kuma iya samun chili a cikin miya da curry, irin su chili tare da naman sa. Za a iya amfani da miya na chili don marinate da kayan yaji kamar nama.

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Gabatarwar Samfur

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.

Kayayyakin chili na mu na halitta da magungunan kashe qwari kyauta tare da ZERO additive yanzu yana da zafi ana siyar da shi ga ƙasashe da gundumomi waɗanda ke son amfani da shi lokacin dafa abinci. Ana samun takaddun shaida na BRC, ISO, HACCP, HALAL da KOSHER.

Amfanin Samfur

Gabaɗaya samfuran foda ɗinmu suna cike a cikin jakar takarda 25kg tare da jakar PE na ciki. Kuma fakitin dillali kuma abin karɓa ne.

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).

chinese chilli powder

ground paprika

red cayenne pepper powder

shishito paprika

Idan kuna sha'awar samfuranmu, zaku iya zaɓar barin bayanin ku anan, kuma za mu tuntube ku nan ba da jimawa ba.