Antillean chili purée
Unit - 90 g0.92âŹ/Units
This variety of pepper, called 'Antillean', is fiery and even burning. Even at very low dilution, all the flavors are perceived, quickly, the pepper heats and almost burns in the mouth (throat and palate).
French SME manufacturing (in Provence) and 100% Natural Recipe (without additives, preservatives, colorants, natural and artificial flavors, texture agents, flavor enhancers, hydrogenated fats, and palm oil).
Bio
Peppers* (62%) including hand-stemmed Antillean pepper* (49%), virgin sunflower oil*; alcohol vinegar*, salt.
*Product from organic farming
PréparationStir before use
Ideal dilution: from 0.2% hot or cold (depending on the desired strength). From 0.5%: achieving a nice pepper strength. Flavor behavior: even at very low dilution (from 0.3%), all other flavors of the preparation are perceived, then quickly, the pepper heats and almost burns in the mouth (throat and palate), characteristic of Antillean pepper.
Can be consumed on the side of the plate for thrill-seekers, or as a final touch in an exotic dish (cod fritters, colombo, shrimp fritters, sausage rougail ...).
ConservationBefore opening: Store in a cool, dry place, at a temperature below 25°C and away from light.
After opening: Keeps for 3 months after opening in the refrigerator.
EmballageGlass
Dimensions52 x 75 mm
AllergĂšnesNo allergens in this product.
Conseils d'utilisationRECIPE IDEA / PAPA SAUCE
Ingredients: 1 tsp of LE COQ NOIR BIO Antillean Pepper Puree, 1 shallot, 1 lemon, salt. Dilute 1 tsp of red pepper puree in lemon juice, add 1 finely chopped shallot. Salt. It's ready! Serve with cod fritters, fried or poached fish, 'bonbons piment' or 'Creole bouchons'. Mixed with a little nuoc mam, sugar, and some carrot pieces, this sauce will perfectly accompany your spring rolls and samosas.
For 100g
Energy240,0 kcal / 995,0 kJ
Proteins2,6 g
Carbohydrates12,0 g
Contained sugars3,9 g
Fats19,0 g
Contained saturated fats2,2 g
Salt8,0 g