Chili varieties - powder & peppers

 

French Chili Piment d'Espelette

Chili - Our chili types

Chili - The right spiciness for your dishes is here. Whether ground chili powder, filigree chili threads, chili flakes, or whole chili peppers determine what serves you on your table. Did you know that each chili tastes differently? Some even more aromatic than hot?

Cayenne Pepper - Capsicum frutescens

Orlandosidee
80003
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Cayenne Pepper Capsicum frutescens

  • Cayenne pepper is fruity & fiery-sharp in taste
  • for grill sauces to BBQ
  • Seafood, Stews, Soups, Pizza
    Delivery time:3-5 days after payments received
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Ancho Chile ground, Mexico

Orlandosidee
80082
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Ancho chili powder from Poblano chili

  • Ancho chilli powder is mild & delicate
  • sweet-smoky taste of raisins & plums.
  • Severity level 3-4 of 10
  • for all dishes you want to give a mild spiciness.
    Delivery time:3-5 days after payments received
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Chili Peppers Bird Eyes,

Orlandosidee
80006
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Chili peppers Bird Eyes Mexico

  • Chili peppers red hot Bird Eyes have it all
  • Severity level 1-10: Class 8
  • Scoville scale 125,000 SHU
  • Chili con carne spice
    Delivery time:3-5 days after payments received
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Chipotle Chili green Jalapeño

Orlandosidee
80083
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Chipotle chili green, Jalapeno chili flakes 1-3 mm

  • Chili chipotle green jalapeño chili taste:
  • fruity, smoky and pungent
  • refine sauces, pizza, omelettes, cheese dips
    Delivery time:3-5 days after payments received
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Chili Chipotle red Jalapeno chili flakes

Orlandosidee
80089
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Chili Chipotle Jalapeno red chili flakes

  • Chili Chipotle Jalapeno red chili flakes 1-3 mm
  • Scoville scale 2 500 - 8 000
  • but are felt much sharper
  • smoky, sweet chocolate aroma
    Delivery time:3-5 days after payments received
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Chile Guajillo, ground

Orlandosidee
80084
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Chile Guajillo ground, Buy online here Orlandosidee® Spice shop since 2005.
    Delivery time:3-5 days after payments received
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Habanero Chili powder extra hot

Orlandosidee
80085
Habanero Chile
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Habanero Chili, Habanero Powder, extra hot

  • Habanero chili powder has more than 100,000 scoville
  • one of the hottest chillies in the world
  • refines all dishes
    Delivery time:3-5 days after payments received
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Chili flakes, red chili coarse - without seeds

Orlandosidee
80007
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Chili flakes - red chili

  • Chili flakes are mildly hot
  • without seeds
  • fruity chili taste
  • Sharpness scale 1-10: class 3
  • Scoville Scale 2,000 CHU
    Delivery time:3-5 days after payments received
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Chili Strings, finely slices Chillies from China,

Orlandosidee
80096
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Chili threads

  • finely sliced Chillies
  • mild Sharp aroma
  • For seasoning and decorative topping
  • Fish, crustaceans, salads, soups, hamburgers, desserts
    Delivery time:3-5 days after payments received
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Isot Biber Chili, Turkey

Orlandosidee
80133
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Urfa Biber Isot Chili

Urfa Biber Isot Chili from Turkey is a delicately smoked Turkish chili, available in bags from 50 gr - 1 Kg. You may order here online in our Online spice store.

    Delivery time:3-5 days after payments received
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French Chili Piment Basque, Ustaritz, France,

Orlandosidee
80060
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French Chili Piment Basque - Ustaritz, Basque Country

  • delicate French chilli
  • Sharpness level 3 of 10
  • smells of dry hay & ripe
  • tastes like roasted, fruity tomatoes & peppers.
    Delivery time:3-5 days after payments received
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Botanical chili varieties

Chilies belong to the genus Capsicum "Paprika." There are more than 150 varieties, all of which have a differentiated aroma profile, a different color, and a different spicy degree. Their taste influenced by the climate and the soil on which they grow. They range from delicately fruity to fiery spicy. Some chilies are fleshier than others, and some even have thicker skin, like jalapenos peppers. They differ in size and color. Ripe chilies are mostly yellow, red, orange, and red-brown, unripe chilies are green.

Pepper and its spiciness

The hotness of the peppers depends on how much capsaicin a pod contains. This substance capsaicin is 90% in the kernels and the white partitions of the chili. The flesh of the peppers themselves is not that spicy; it is aromatic. The aroma disappears when the chili peppers are heated. It leaves a precise, pure sharpness after cooking. The capsaicin triggers heat or a pain stimulus on the tongue, which is perceived by the trigeminal nerve. With its taste buds, the tongue cannot taste hot, but only sweet, salty, sour, bitter, and umami (full-bodied taste).

How do you recognize the spicy degree with the Scoville scale?

The degree of hotness of peppers describes the Scoville unit, with the scale going from 0-10.

The Scoville scale takes its name from its creator Wilbur Scoville. This test provided initially that a solution of the chili extract was diluted in water and sugar until the "burning" was no longer noticeable; the degree of dilution, which set to 16,000,000 for pure capsaicin, gave the sharpness value in Scoville units. The number of Scoville units that indicate the affiliation to the scale (SHU) (Scoville Heat Units) indicates the amount of equivalent capsaicin contained.

The use of chilli varieties in other countries

Not everyone loves the fierce spiciness of peppers straight away. Here in Europe, the less hot peppers became popular first. They season many dishes with their fruity aroma and a slight sharpness.

On the other hand, in Africa, Asia, and India, they prefer to eat spicy foods. During my time in Ivory Coast and Cameroon, I encountered the traditional African sauces and dishes with the spicy Habaneros. Furthermore, many African spice mixtures are very pungent in flavor, such as Harissa.

We prefer to use chili to sharpen dishes and do something good for our bodies. Peppers are said to build mucous membranes, mobilize metabolism, improve blood sugar levels, and help relieve pain and inflammation.

Our chilies - ground, whole or crushed

We currently have ten chili varieties in our range that vary in their spiciness. For a highly aromatic but mild spiciness, I recommend the Piment d'Espelette. It fits perfectly on fresh tomatoes, in a homemade baguette, or the herb butter for the BBQ season.

The Isot Biber is a beautiful hot Turkish black pepper with a smoky note. I use it in a cold white bean salad.

The paprika threads are an excellent highlight of soups or snacks that you would like to serve at parties. Its mild spiciness goes well with a variety of dishes.

Chilies and their fruits are the aphrodisiacs of excellence.

Origin and first appearance of chili in Europe

Chilies came from Mexico and were first known by Christopher Columbus to be imported and marketed in Europe in his search for pepper. Today, the hottest chilies are grown in Africa and Asia, but they have crossed extremely intense species. Their high degree of Scoville tends to drown out any taste in the dishes. They are undoubtedly excellent chili peppers for "spiciness lovers," but very little suitable for ordinary, aromatic kitchens and everyday meals.

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