It is an organically grown hot chili whose units on the Scoville scale would be between 30,000 and 50,000, more or less an average level on par with Tabasco or Chipotle.
Despite these measurements and units that define it as medium, for our palate it is spicy, so it is advisable to use it subtly and without going overboard.
Its use can be very varied: from simply adding it to a tomato sauce to make it brava, giving a spicier touch to a curry if it seems that we have fallen a bit short, it is now more essential in dishes such as nasi goreng or pad thai, a spoonful of chili powder turns the dish into another world, playing with the sweetness of kecap manis in nasi goreng or with the citrus and acidity of tamarind and lime in pad thai.
It is recommended, once opened, to store in a cool, dry place.
The product may contain traces of celery, mustard, nuts or sesame seeds.
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