Chillies, the bright red pods of the chilli bush, are particularly spicy on the Azienda Brai Loi in south-eastern Sardinia. The Swiss Hans-Peter Meier has been cultivating the rather rare 'Peperoncino fiorentino' variety there for more than 30 years, with a heat level of 6 on the 12-point scale. Harvested when fully ripe and gently dried immediately afterwards, they still have a fresh, intense color. Only whole, hand-picked pods go into the jar, which you can of course also use chopped; if you remove the seeds, the heat is reduced. The chillies season dishes such as chilli con carne or penne all'arrabbiata.

Until just a few decades ago, the spice trade classified its precious products in a wide variety of ways based on origin and quality grades. We uphold this tradition and offer authentic origins and the finest qualities—not only in terms of the products themselves, but also in terms of testing, processing, and storage. Behind this are producers who have been dedicated to their spices for generations, as well as enthusiasts who have only been passionately pursuing their calling for a few years. All of our spices are gently dried immediately after harvest, which ensures that the flavor-bearing compounds are preserved as effectively as possible. You’ll notice the decisive difference in aromatic finesse and flavor intensity.

Sales description:

Chilies, dried whole pods

Ingredients:

Chilies

Storage and preparation instructions:

Store in a cool and dry place.

Origin / provenance:

Italy

Responsible food company:

Gelsenkirchener Werkstätten für angepaßte Arbeit gGmbH Braukämperstr. 100 45899 Gelsenkirchen Germany