These particular chile flakes are what you may call “exuberantly piquant,” “excessively perky,” or as our intern referred to it, “Oh god, oh god, what have I done? My world is now made of fire.”
Of course, heat levels are subjective so you may only see these as “Dang, that’s pretty flippin’ hot.” The chiles we leave on the plant grow from green to burgundy to fire engine red. Blazing hot they are. We then cure and air dry them before crushing them into a hellish flurry of chile flakes that have plenty of seeds left in for kick.
|Ingredients||Dried red pepper.|
|Basic Preparation||Ready to use as is, no preparation required.|
|Recommended Applications||Cayenne is a wonderful addition to chili, soup, or stew and can give a kick to any homemade salsa. Commonly added to oils, one can make a rub for any meat or poultry to spice up the flavor.|
|Taste & Aroma||Hot|
|Cuisine||Cajun, Creole, Indian, Italian, Mexican, Thai|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||2 Years|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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