Organic chilli pepper from the Madonie
Leaves are selected and separated by hand.
- Harvesting season: Summer
- Net Weight 50
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Gandolfo Filippone founded his company at an altitude of one thousand metres in the pristine environment of the Madonie Regional Natural Park. The high mountain climate, the clean air and the quality of the land and water make this area an ideal place for the organic farming of crops such as the chilli pepper. Discovered in America, today it is particularly common in Calabria and Abruzzo. In Sicily, the chilli pepper is used with moderation, either in powder form, macerated in olive oil or fresh. It can have beneficial effects on circulation and digestion.
Directions for use: it is best used in sauces, marinades, fish soups or wherever your imagination finds it suitable. Paprika is not a specific variety of chilli pepper; rather it is the powder obtained from different varieties of dried Capsicum annuum (common chilli pepper) and for this reason its spiciness varies according to the variety used. It is native to Mexico and has become the typical spice of Hungary. Good quality paprika must not be too red in colour and should have just the right degree of spiciness.
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