Purus pulveris

Purus pulveris usitatissimus in traditionibus Americanis Latinis, occidentalis Asiae et orientalis cuisinae Europaeae conspicitur. Ponitur in sorbitionibus; tacos, enchiladas, fajitascurres et carnes. Chili etiam inveniuntur in condimentis et basibus quaerentibus, ut chilli cum bubulae. Condimentum purus potest adhiberi ad marinate et temporaria ut cibus.

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Product Introduction

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.

Nostrae naturales & pesticides libero purus producta cum NIHIL ELOGIUM nunc calidum est, terras et regiones vendere, quibus coquendo uti libeat. BRC, ISO, HACCP, HALAL et KOSHER testimonia praesto sunt.

Product Syntaxis

Plerumque fructus nostri pulveris formae sunt 25kg in charta sacculi referti cum sacco interiore PE signati. Est etiam et sarcina grossa accepta.

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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