Chilli peppers (250g and 500g bags)

[ps2id id='anchor1' target=''/]About Caballo de Oros chili peppers.

Caballo de Oros chilli peppers are a gourmet product of unparalleled quality hand-selected by the best farmers in the region of La Vera in northern Extremadura. Caballo de Oros chilli peppers have a powerful flavour that shows from the beginning in the mouth, causing a reaction of the senses and a sudden change in our body heat. In Caballo de Oros we are committed to the quality of our products so that with each new season you can bring to your kitchen the best ingredients to prepare your delicious recipes with an aroma and flavor that will delight all diners.

We are committed to the quality of our products

Units of Caballo de Oros chilli peppers: 15.000-19.000 pcs. Scoville.

This format of chilli peppers in 250g and 500g bags is ideal for family consumption and catering. Revolutionize your kitchen and give the best flavour to your dishes.

These bags of guindillas have a content of a weight of 250 or 500 grams in weight, so they are intended primarily for family consumption and catering of this delicacy of the gastronomy of the Vera, keep in mind that dehydrated products are products of little weight, but that does not mean that their quantity is for few uses. However, the format of chilli peppers in bags of 250g is more suited to family use, while the format of chilli peppers in bags of 500 grams could be adapted to a greater use such as that given to the peppers of La Vera in the hospitality or in certain industries.

Use of chilli peppers in the kitchen:

Chili peppers from Caballo de Oros have a powerful flavour that shows from the beginning in the mouth, provoking a reaction of the senses and a sudden change in our body heat. The most frequent culinary use of the hot chilli is given in certain recipes such as: sauces such as mojo picón and romesco, in vegetable stews such as lentils, also to accompany vegetables, meat and fish; also in spicy spaghetti, rice with rabbit, garlic soup, garlic prawns, callos a la madrileña, Donostia-style sea bass, cod in pil pil sauce, snails, chicken with chilli, etc. Normally, being a dehydrated product is quite recommendable to moisten it before use in the kitchen, so just put the chilli peppers to be used in the recipe in a saucepan with warm water for an hour.

Health properties of chillies (Capsaicin):

Capsaicin, the healthiest spice. This substance that chili peppers and other peppers and paprika and spicy flakes not only adds a little (or a lot) of joy to the food, but can have very beneficial effects on our body. Capsaicin promotes a response of our body called taste facial sweating that causes perspiration in the face, which evaporates and 'steals' heat to our body, cooling it. So, although we have the feeling of being on fire, the chilli peppers cool us down.

The best-known appeal of capsaicin is being an analgesic (it is sold in pharmacies in the form of topical patches). Another apparent contradiction. This effect is due to the interaction that this chemical has with TRPV1 pain receptors, which prevents them from sending signals to the brain. Interestingly, this characteristic was known to Native Americans, who rubbed the fruit on their gums to relieve toothache. Today its analgesic properties are being studied to help cancer patients whose treatments (radiation or chemotherapy) have caused mucositis, a disease characterized by sores and wounds in the mouth. And its analgesic effects are not unique to humans: in the London Olympics in 2008, four horses (and their riders) in the equestrian jumping category were disqualified for testing positive for doping with capsaicin, which they used so that the animals do not feel discomfort when jumping

Capsaicin: a promising compound

The effects of capsaicin are also being investigated in Spain. The researcher and professor Inés Díaz-Laviada, from the University of Alcalá, has carried out several studies with this molecule. In statements to the magazine alimenté from which we have obtained this information in Caballo de Oros, she says that capsaicin "has a pharmaceutical future beyond analgesic patches". In addition to its possible antitumor effects, which are being studied, the researcher and her team have observed that "the molecule can activate one of the key enzymes in the regulation of metabolism and energy control". This effect of the spice can be beneficial in the fight against cancer because "tumour cells have modified their metabolism in order to get the necessary energy for their continuous proliferation" and because certain cancers "have obesity as a risk factor, something especially found in prostate cancer"

Advantages of chilli peppers as dehydrated products

A dehydrated food is one that is subjected to a process or treatment to reduce the maximum amount of water, under controlled conditions as in the case of our chilli peppers.

These are some of the advantages of dehydrated foods:

• Preservation: by removing a high percentage of the water it contains, it also reduces the possibility of food contamination and, therefore, the growth of microorganisms, making dehydrated foods less perishable and extending their shelf life
• Transport: They are easy to carry and, as they are not considered perishable foods, they do not require the need to be carried in a suitable container at a specific temperature and humidity.
• They are easy to carry
• The flavour of the food is intensified
• We avoid wasting food that cannot be consumed at the time.
• We avoid wasting food that cannot be consumed at the time
• We save space for the storage of this type of food