Bulk Chili Pepper (CA) Powder

Capsicum annuum
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Chili pepper (CA), powder image
[ 1404 ]Capsicum annuum

Chili Pepper (CA) Powder

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Chili peppers are an ideal crop for small and part-time farmers in many locations. The leading producers of chili peppers are China and India, with the U.S typically coming in at fifth or sixth in terms of global volume. On the domestic front, California leads the pack in chili pepper production. The main areas of cultivation are the southern coastal and desert valley regions, and the central coast and central valley areas, including Monterey County.

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a.
quick look

information at a glance

approximate cups to one pound5
origincalifornia
active compoundsCapsaicin and dihydrocapsaicin. Vitamins A, B, C; beta carotene, iron, phosphorus, calcium, thiamine, riboflavin, and niacin
plant part usedfruit
processingpowder
why buy powdered californian chili pepper?Lends exceptional color and spice to cooked foods.

b.
buying & keeping

general guidelines and tips

storage tipsStore in an airtight container free of direct light, heat and moisture.
appearance & aromaBright red powder with no noticeable aroma until subjected to heat.
how hot is this pepper?30M HU
In the Scoville Heat Unit Scale M means thousands, and the HU is short for Heat Units, which measure the amount of capsaicin the pepper contains.

c.
uses

try something new

culinaryAdd to soups, stews, braised foods, dressings and other foods.
wellnessMay be encapsulated as a dietary supplement.
industrialUsed in the pharmaceutical industry in the production of topical ointments and salves to reduce inflammation.

d.
flavor profile

powdered californian chili pepper

Spicy hot flavor.


culinary companions

Pairs well with rice, beans, beef, poultry, onion, tomato, garlic, oregano, thyme and other seasonings.

e.
recipes

powdered californian chili pepper


Culinary
Chillin with the Chili Peppers: Burmese Chicken Curry
Chillin with the Chili Peppers: Spicy White Chili

f.
what else you should know

powdered californian chili pepper

Chili peppers are indigenous to the Americas. Although these members of the nightshade family were only introduced to the rest of the world via Asia by Portuguese sailors in the 16th century, numerous cultivars have been developed since that time, each with a different level of heat.

Meals laced with ground chili pepper are usually memorable due the tingling sensation left on the tongue. If the pepper is hot enough, or consumed in large doses, your dinner might literally make you break out into a sweat. Within moments, however, the body releases significant amounts of endorphins, a class of hormones often referred to as the “feel good hormones.”




So, while you might feel a certain thrill or rush of excitement at first bite, the increased level of circulating endorphins help your body to copy with the stress. In fact, while you’re cooling down, the “feel good” sensation that results is likely to encourage you to take another bite.

Background: The majority of plants the capsicum family are grown solely for culinary use, the benefits of the active constituent, capsaicin, are available through dietary inclusion. Birds, unaffected by the heat of the fruits, have spread the seeds widely, as has human use and commerce. The temporary pain caused by capsaicin stimulates the brain to produce endorphins, natural opioids which act as analgesics and produce a sense of well-being.

Europeans, introduced to the plant upon their arrival in the New World, misnamed the fruit, confusing it because of its hotness with peppers from India. The burning sensation in Piper nigrum, peppercorn, is caused by piperine.

Valued highly as a food the fruit of Capsicum has been propagated far and wide for many centuries. The plant has its origins in the Americas.

Description: The color range in chilis is related to ripeness. Green at first, they ripen to yellow and then turn red. Red chilis contain higher amounts of vitamin C and vitamin A, vitamin B, vitamin B6, potassium, magnesium and iron.

Safety:There is no negative information available for this herb.



for educational purposes only

This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.