Chili powder

Ang chili powder ay karaniwang makikita sa mga tradisyonal na Latin American, kanlurang Asya at silangang European cuisine. Ginagamit ito sa mga sopas, mga tacos, enchilada, fajitas, kari at karne.Matatagpuan din ang sili sa mga sarsa at mga base ng curry, tulad ng sili na may karne ng baka. Maaaring gamitin ang sarsa ng sili upang i-marinate at timplahan ng mga bagay tulad ng karne.

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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.

Ang aming mga produktong sili na walang natural at pestisidyo na may ZERO additive ay mainit na mabenta sa mga bansa at distrito na gustong gamitin ito kapag nagluluto. Available ang mga sertipiko ng BRC, ISO, HACCP, HALAL at KOSHER.

Paggamit ng Produkto

Karaniwan ang aming mga produkto ng powder form ay nakaimpake sa 25kg paper bag na may panloob na PE sealed bag. At katanggap-tanggap din ang retail package.

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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