CAIENNA BIO-CHILIPULVER - N.4

Often used as cajun, a seasoning originated in the US from the combination of different cuisines and cultures, it's ideal on red meats and game. In Luisiana it's used to prepare the jambalaya, a dish made from vegetables and meats. This chili can spice up red sauces, peperonata, vinaigrette, tomato sauces for pasta, fish soup, marinated chicken and pizza.
The fresh fruit has the typical smell of raw peppers, typically vegetal and slightly citrusy with hints of tomatoes.

The Caienna was already known by the Azthecs and the Mayas, as it was one of the chili peppers which were widely known before the discovery of America. Nowadays this is one of the most popular chili peppers in the world. It belongs to the Capsicum annuum species and it gets the name from Cayenne, the capital city of the French Guyana. The fruit has a captivating red colour, the berry is long and thin, and it can measure from 8 to 10cm. Usually the shape is elongated, but it's not impossible to find some curve shapes.

Its spiciness can range from 10,000 to 30,000 SHU.
Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.
Among many of the healthy micro elements of the Caienna we can find: Vitamin A, which improves the condition of eyes, hair and skin; and Vitamin C, which not only stops the spread of free radicals, but is also useful and crucial in raising the barriers of our immune systems, thus lowering the risks of tumours by inhibiting the synthesis of carcinogenic substances. In addition, it’s scientifically proven that consuming chilli peppers at least 4 times a week halves the risk of cardiac arrest.