Espelette pepper, guindillas, smoked pepper... | Le Delas
Espelette pepper, guindillas, smoked pepper, cayenne pepper...
If its dosage must be meticulous to prevent the tastes of the preparations from being masked by the spiciness, the chili powder is nevertheless practical to incorporate into all types of dish, from soup to grilled meat, including marinades.
Sometimes called cayenne pepper, cayenne pepper is much spicier and should be dosed with caution.
Widely used in exotic dishes, it enhances sauces, creams, and all your sauce dishes. Most of the capsaicin (which gives it its tang) is in the seeds, so be careful not to release them into your dish. For an equally aromatic but milder result, remove the pips from the chilli before use.
Kashmiri chilli is known for its beautiful bright red colour and relatively mild level of spiciness compared to other chilli varieties. It can be used to add colour and a slightly hot flavour to a variety of dishes, such as curries, vegetable dishes, tomato sauces, soups, stews and other dishes. It should be used in moderation to avoid making dishes too spicy.
Benefiting from an AOP, Espelette pepper is produced, processed and packaged in an area limited to 10 municipalities. The cultivation of this variety of peppers, resulting from a farm selection, is exclusively carried out in the open field and without phytosanitary treatment. Used like pepper or mustard, Espelette pepper spice up without stinging and gives a little color to dishes. In the professional kitchens as well as at home, it is used on red or white meats, fish, vegetables, eggs or mashed potatoes.
Benefiting from an AOP, Espelette pepper is produced, processed and packaged in an area limited to 10 municipalities. The cultivation of this variety of peppers, resulting from a farm selection, is exclusively carried out in the open field and without phytosanitary treatment.
Used like mustard, this Espelette pepper puree spiced up without stinging and gives a little color to dishes. Ideal on meats (red or white) fish, but also vegetables, eggs or mashed potatoes. Packaged in a 90g jar, it is ideal for resale or for occasional cooking needs.
Smoked Sweet Pepper (or smoked paprika) is used a bit like Paprika, it flavors simmered dishes such as Goulash and stews but also rice, pasta, eggs or fresh cheese. Its slightly smoky smell remains subtle and pleasantly enhances dull dishes.
Originally from Spain, Sweet Pepper has a warm dark orange-red color that allows it to act as a natural dye.
Also called "all spices", the allspice owes its nickname to its flavor which is reminiscent of cinnamon, clove, pepper and nutmeg.
Not very spicy but very strong in taste, the small red or brown berries of the allspice can be used as is or ground, always in small quantities.
Jamaican pepper is ideal on all kinds of meats but also to spice up sauces, rice or even raw or cooked fruits. It is also used in combination with cocoa, in cocoa meat sauces or in hot chocolates, as the Aztecs did.
Benefiting from a PDO, Espelette pepper is produced, processed and packaged in an area limited to 10 communes. The cultivation of this variety of peppers, resulting from a farm selection, is exclusively carried out in the field and without phytosanitary treatment. Used as pepper or mustard, Espelette pepper comes out without stinging and gives a little color to the dishes. Ideal on meats - red or white - fish, but also vegetables, eggs or mashed potatoes, this Espelette pepper is very suitable for restoration.
The cord has about twenty peppers. The latter has a fruity, slightly pungent fragrance. It seasons soups, fish, meat and eggs, but also vegetables. Benefiting from an AOP, Espelette pepper is produced, processed and packaged in an area limited to 10 municipalities. The cultivation of this variety of peppers, resulting from a farm selection, is exclusively carried out in the open field and without phytosanitary treatment.
Benefiting from an AOP, Espelette pepper is produced, processed and packaged in an area limited to 10 municipalities. The cultivation of this variety of peppers, resulting from a farm selection, is exclusively carried out in the open field and without phytosanitary treatment.
Used like pepper or mustard, Espelette pepper spice up without stinging and gives a little color to dishes. Ideal on meats (red and white) fish, but also vegetables, eggs or mashed potatoes, this Espelette pepper, packaged by the kilo, is perfect for prfessional kitchens, for high-volume or themed restaurants, in caterers or even to fill pots of Espelette peppers offered on the table.
To wake up all preparations!
Sometimes called "cayenne pepper", cayenne pepper is much more spicy and must be dosed with caution.
Widely used in exotic dishes, it enhances sauces, creams, preparations based on fresh cheese or even beef tartars.
A little stronger than paprika, sweet pepper is used like it, to give color to preparations and to decorate plates. Its fragrance enhances vegetable, poultry and rice dishes, marinades and sauces.
Slightly spicy, this condiment of the Basque Country easily replaces the gherkin in accompaniment of meats and cold meats.
Slightly spicy, this condiment from the Basque Country is an easy substitute for gherkins as an accompaniment to cold meats and cold meats.
Only the finest and best chillies from the Spanish region of "La Vera" are used to make this powder. The cultivation of peppers starts in mid-winter, the plants are installed in the bed of the lake. Later in May, when the plant has grown substantially, the plants are transplanted from the seabed to land, where they grow until harvest. The main varieties of peppers used are Jaranda, Jariza and Bola.
Only the finest and best chillies from the Spanish region of "La Vera" are used to make this powder. The cultivation of peppers starts in mid-winter, the plants are installed in the bed of the lake. Later in May, when the plant has grown substantially, the plants are transplanted from the seabed to land, where they grow until harvest. The main varieties of peppers used are Jaranda, Jariza and Bola.
Only the finest and best chillies from the Spanish region of "La Vera" are used to make this powder. The cultivation of peppers starts in mid-winter, the plants are installed in the bed of the lake. Later in May, when the plant has grown substantially, the plants are transplanted from the seabed to land, where they grow until harvest. The main varieties of peppers used are Jaranda, Jariza and Bola.
Only the finest and best chillies from the Spanish region of "La Vera" are used to make this powder. The cultivation of peppers starts in mid-winter, the plants are installed in the bed of the lake. Later in May, when the plant has grown substantially, the plants are transplanted from the seabed to land, where they grow until harvest. The main varieties of peppers used are Jaranda, Jariza and Bola.
Native to Mexico, the jalapeño pepper is harvested before it is ripe, while it is still green. It has a fresh, herbaceous flavour reminiscent of green peppers. When dried and flaked, the green jalapeno has a characteristic flavour with acidic and smoky notes. Rated around level 5 on the Scoville scale, it is considered a hot pepper. Jalapeno flakes are versatile and can be sprinkled on at the last minute to enhance flavours, or used during prolonged cooking in simmered dishes. Their use adds a precise and controlled spiciness, providing a subtle and unique taste experience to your favourite dishes.
Native to Mexico, the jalapeño pepper is harvested when fully ripe, when it is red. It has a fresh, herbaceous flavour reminiscent of green peppers. When dried and flaked, the green jalapeno pepper has a characteristic flavour with fruity, delicately acidic and slightly smoky notes. Rated around level 5 on the Scoville scale, it is considered a hot pepper. Jalapeno flakes are versatile and can be sprinkled on at the last minute to enhance flavours, or used during prolonged cooking in simmered dishes. Their use adds a precise and controlled spiciness, providing a subtle and unique taste experience to your favourite dishes.
Kashmiri chilli is known for its beautiful bright red colour and relatively mild level of spiciness compared to other chilli varieties. It can be used to add colour and a slightly hot flavour to a variety of dishes, such as curries, vegetable dishes, tomato sauces, soups, stews and other dishes. It should be used in moderation to avoid making dishes too spicy.