Small chillies with high hotness and nice fruity chilli aromas. Ideal for cooking tasty and spicy.
Handling should be carried out very carefully as with all hot spices: it is best to wear disposable gloves and dose very carefully. If the fingers come into contact with chillies, washing them repeatedly does not usually help to remove the capsaicin (the substance that makes it hot). Rubbing your hands with oil before washing can help.
We recommend the consumption only to persons with experience in sharpness and warn against the administration to uninformed persons!
Keep away from children and pets! Not suitable for excessive consumption!
Ingredients: whole Birds'eye chilies.
Note for allergy sufferers: This product is bottled in a facility that also processes seeds, cereals and dried fruit. Therefore, traces of gluten, soy, mustard, celery, sesame and sulfur can be included.
Store cool, dry, dark and airtight. Always remove in portions with a clean spoon.
Preparation of chilli oil: Birds` Eye Chilis can be used to make a great chilli oil. Always make sure that the chillies are covered with oil! Lasts about 6 months.
It is best to briefly heat the oil with the chillies, immediately pull it off the fire and fill it hot.
After a week, the oil turns reddish. Then enough capsaicin loosened to taste hot. Simply pour over the dishes. Let it taste you!
General preparation instructions: In order to optimally perceive the hotness of dried chillies, the warping agent capsaicin must first be used
to be able to solve. It is best to simmer dried chillies. When seasoning with dried chillies, liquid is required
and time until the sharpness unfolds.
It is ideal to cook chilli sauces with which you can also season them cold.