Chilli Powder obtained solely from the Naga Yellow variety of the Capsicum chinense
cultivated in organic/ biodynamic regime and dried at low temperatures.
Naga Yellow chili peppers.
Store in a cool place, away from any heat sources. Doesn’t need to be kept in the fridge once opened.
Transparent glass vial with silicon cap.
The scent of the Naga Yellow is very intense, with floral and fruity notes. The “explosive” spiciness is very appreciated by all chili lovers. A spicy mayonnaise mixed with this chili pepper is perfect to accompany red meats. Excellent flavouring for butter used to season parmesan cheese ravioli, a good twist for saffron risotto, spaghetti alla carbonara and ragout sauces. Keep in mind that when paired with high tannic wines it can taste bitter.
The Naga Yellow is part of the species Capsicum chinense and is native to the north-eastern part of Bangladesh. It’s considered a regional variety of the Bhut Jolokia, compared to which it’s very similar in shape, appearance, taste and spiciness, but it’s instead bright yellow in colour and slightly smaller in size, the fruits have very thin outer walls.
When cultivated in optimal conditions, this variety can reach 1,100,000 SHU. When growing up they require a lot of heat, and the fruits require a lot of time to mature, around 6 months from when they are planted to when they are ready to be harvested.
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 Naga Yellow 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.