Chillies belong to the potato, tomato and aubergine family of plants, and have been cultivated for thousands of years. There are at least 150 different types of chillies, making it the world’s biggest spice crop. Chillies are now grown in all tropical regions and eaten daily by about a quarter of the world’s population. Chillies are an excellent source of vitamins A and C, and will pep up a bland and unvarying diet. Chillies range in taste from mild and tingling to explosively hot. Large, fleshy varieties tend to be milder than small, thin-skinned ones. The characteristic pungency of chillies comes from the presence of capsaicin, which stimulates the digestive and circulatory processes and therefore has great health benefits.
Chillies can be used whole (fresh or dried), or in powdered form. Chilli powders are prepared from a variety of mild to hot chillies and are typically milder than cayenne pepper. Chilli flakes contain both the flesh and seeds from red chillies and can be used instead of chilli powder. Chilli flakes can be used to add a delicious spice and flavour to any meal, including omelettes, sprinkled on top of avo toast, soups, curries, salad dressings, pasta sauces, and so much more. Chilli flakes are the perfect addition to any Mexican meals, such as this Black Bean Chilli w Cashew Cream. They pair deliciously with any tomato-based recipes, such as spaghetti sauce, pizza sauce, pickling blends and devilled sausages.
Ingredients: Chilli Flakes
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
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