|Net weight||20 g|
|Conservation / Utilisation||In a dry, dark place, such as a closed cupboard, ideally at 18°C.
A large number of my "powders" contain this spice. Even more so do I appreciate it in my shellfish and seashell broths.
|Price incl. tax||€6.35|
Scoville scale: F9
The words of Olivier Roellinger
The most aristocratic of peppers, the Rajasthani chili is also one of the most beautiful. Stretching from Jodhpur to Jaisalmer, it grows on the properties of great lords. It boasts the strength, the vigour, and the fragrances of those lands.
Christopher Columbus was the first to bring this devilish spice back to his queen, Isabel the Catholic of Castile. Transported east by Magellan´s expedition, chili peppers had much more success in Asia than in Europe. So much in fact, that until the nineteenth century, it was widely held that chili originally came from the East Indies, and even today many people still think that capsicum is originally from India. Although the different species all come from Central America, there are now hundreds of cultivars. These can be found throughout the world and chili peppers have become a staple of the cuisines of hot countries, from Cayenne in French Guyana and Mexico, to southern China, Africa and the Caribbean.