唐辛子

伝統的な中国原産の朝天唐辛子、イードゥ唐辛子、およびグアヒージョ、チリカリフォルニア、プヤなどの他の品種を含む乾燥唐辛子が当社のメッキ農場で提供されています。 2020年には3,600万人トンの青唐辛子とピーマン（トウガラシまたはピメンタの果物として数えられる）は世界中で生産されており、中国が全体の 46% を生産しています。

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詳細

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製品導入

当社は中国原産のほとんどの品種の唐辛子を供給しており、SHUは1,000SHUから30,000SHUの範囲です。通常、唐辛子は10kgまたは25kgのビニール袋と12.5kgの箱に梱包されます。水分は18％以下です。
Due to their unique pungency, chili peppers constitute a crucial part of many cuisines around the world, particularly in Chinese (especially in Sichuanese food), Mexican, Thai, Indian, and many other South American and East Asian cuisines.
Chili pepper pods are botanically berries. When used fresh, they are most often prepared and eaten like a vegetable. Whole pods can be dried and then crushed or ground into chili powder that is used as a spice or seasoning.

Chilies can be dried to prolong their shelf life. Chili peppers can also be preserved by brining, immersing the pods in oil, or by pickling.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.

製品の使用法

Fresh or dried chilies are often used to make hot sauce, a liquid condiment—usually bottled when commercially available—that adds spice to other dishes. Hot sauces are found in many cuisines including harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand. Dried chilies are also used to infuse cooking oil.