Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.
Chillies, originating in Mexico are now grown throughout the world and are used to add flavour and heat to many dishes. India has now taken over as the world's biggest producer, consumer and exporter of chilli peppers. Guntur, in the South Indian state of Andhra Pradesh, produces 30% of all the chillies produced in India. Andhra Pradesh as a whole contributes 75% of India's chilli exports.
Dried chillies crushed taste rather different from the fresh variety due to the caramelisation of the sugars that occurs during the drying process. The heat imparted from the chillies is solely dependent on the amount one chooses to add to the dish.
Medically, Capsaicin is considered a safe and effective topical analgesic agent in the management of arthritis pain, diabetic neuropathy, mastectomy pain, and headaches. Capsaicin can also be extracted from chillies and used in pepper spray as an irritant, a form of less-lethal weapon. All chillies contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aiding in weight loss.
100% dried Crushed Chillies with seeds
How to use:
Add either during cooking or once served
Use to provide a medium heat to any dish that requires it
As they have a medium heat, you can control the level of heat in your dishes. Add 1/4-1/2tsp at a time and taste as you go depending on how hot you like it
Bloom in a warm pan to release their volatile oils
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
We believe a great tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
The People’s Chai partners with kiva.org to help farmers in developing countries.
there are 2 sizes available
150g pack of The People’s Chai- Makes 15 cups in total.
1kg cafe bulk pack of The People’s Chai-Makes 95 cups in total
Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smokey flavour, with nutty, leathery notes that blend well with strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss.
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.
Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known for its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for the Mediterranean, Philippine and Mexican cuisine.