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.
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.
The Mexican Habanero Chilli is the hottest variety of chilli from Mexico. They are an integral component in Yucatecan Mexican cuisine. With their fruity & floral aroma, it is a popular choice for adding a spicy citrusy kick to any dish. Dried Habanero Chilli is the perfect addition to any Mexican dish. For optimum results and flavour, re-hydrate the chilli in boiling water for 20 minutes before use.
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
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.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.