AROUND THE WORLD IN 12 CHILIS!

INSTRUCTIONS IN YOUR OWN LANGUAGE

ON THIS PAGE

Welcome to the exciting world of Chilis!
Here you will find fun trivia, the most delicious recipes and much more.

  • Trivia
  • Chili sauce recipes
  • Explore our other kits
  • Get in touch

Explore Chili 

Chilis, beyond their culinary role as fiery flavor enhancers, have found surprising and versatile applications across various aspects of life.
In agriculture, chili peppers have been employed as natural pest repellents to deter rabbits, deer, and even elephants from ravaging crops. Their active ingredient, capsaicin, is also used in some non-lethal self-defense sprays. Furthermore, chilis are used to create topical pain-relief creams and patches due to their ability to desensitize nerve endings, providing relief for ailments like arthritis.
This humble spice's adaptability extends beyond the kitchen, showcasing its remarkable influence in unexpected domains. 

Why are chilies hot?
Chilies contain a substance called capsaicin. There are two theories as to why the plants produce this substance. The first theory is based on the different nervous systems of mammals and birds. While mammals perceive capsaicin as hot and spicy, birds feel nothing from the substance. Plants are benefiting from birds, which is why nature created fruits to be eaten by birds so they can spread it through their droppings. Because mammals are crushing the chili seeds with their teeth and digesting them afterwards, plants are not likely intending to produce those fruits for humans to eat. So hot chili plants have the evolutionary advantage that their fruits are more likely to be eaten by birds and thus have a greater chance of being carried away.The second theory is based on the fungicidal properties of capsaicin. In Bolivia, a correlation was found between the risk of fungal attack and the amount of capsaicin in chili peppers. The capsaicin would therefore function as a natural plant protection.

Are the seeds really the hottest part?
Most capsaicin is produced in the placenta of the fruit. It’s the white tissue inside the fruit. The seeds themselves do not actually contain any capsaicin and therefore heat at all, but are often still coated by this white tissue. The flesh of the fruit contains only very little capsaicin.


Hot Sauce Receipes

These Hot Sauce variations offer a range of flavors to suit different tastes, from smokey to spicy yet fruity. Enjoy experimenting with these delightful sauces!

Ingredients

5 habanero peppers (known for their fruity flavor and intense heat)
1 ripe mango, peeled and diced (to balance the heat with sweetness)
2 cloves garlic, minced
1/4 cup white vinegar- Juice of 1 lime
1 teaspoon salt (or to taste)

Instructions:

  • Wearing gloves, slice the habanero peppers and remove the seeds to control the sauce's heat. Remember that capsaicin, the compound responsible for spiciness, can irritate your skin and eyes.
  • Combine the habaneros, mango, garlic, white vinegar, and salt in a saucepan. Bring to a simmer and cook for 10-15 minutes, until the mango is soft.
  • Transfer the mixture to a blender, add lime juice, and blend until smooth.
  • Taste and adjust the salt and acidity to your preference by adding more lime or vinegar.
  • Pour the hot sauce into sterilized bottles and store in the refrigerator. The sweetness of the mango complements the habanero's heat for a balanced yet fiery sauce.

    Interesting Fact: Habanero peppers are native to the Yucatán Peninsula in Mexico and rank among the hottest chili peppers globally, with a Scoville Heat Unit (SHU) rating that can go up to 350,000 SHU or more.

Ingredients:

6-8 dried chipotle morita peppers (smoked and dried jalapeños)
2 cloves garlic, minced
1 tablespoon olive oil- 1 cup water
1 teaspoon cumin powder
1/2 teaspoon Mexican oregano
1/2 teaspoon salt (or to taste)

Instructions:

  • In a dry skillet, toast the chipotle morita peppers over medium heat for a few seconds on each side until they become fragrant but not burnt. Soak them in hot water for 15-20 minutes until softened.
  • Drain the peppers and remove the stems.
  • In a saucepan, heat the olive oil and sauté the minced garlic until fragrant.
  • Add the rehydrated chipotles, water, cumin, Mexican oregano, and salt to the saucepan. Simmer for 10-15 minutes until the peppers are tender.
  • Blend the mixture until smooth.
  • Taste and adjust the seasoning as needed, then transfer to sterilized bottles.

    Interesting Fact: Chipotle Morita peppers are a key ingredient in Mexican cuisine and are famous for their smoky flavor. They have a medium to high heat level, typically around 2,500 to 8,000 SHU, making them milder than habaneros but still packing a punch.

EXPLORE OUR OTHER KITS

SALTS & PEPPERS

BOTKIT_snp_1.webp__PID:16ded918-a887-4a0d-8817-fdfd1af6a70aSHOP NOW

HOT SAUCE

22__PID:87f20e23-d767-4ea6-8b4f-18f916f6c306SHOP NOW

WHISKY MAKING KIT

Kaufland_Listing_DYW_DE_2.jpg__PID:d767eea6-4b4f-48f9-96f6-c306360a81a0SHOP NOW

GET IN TOUCH!

Please reach out to our Customer Support team if you have any questions or remarks regarding your order.

Contact Our Customer Support

As a small company, we'd love to hear your thoughts on the Espresso Martini Infusion Kit.
We care about your satisfaction and constantly try to improve our business and services.
Feel free to leave us a review via the link below.

Leave a review