Chilli powder adds heat and depth to any dish: sauces, meat, fish, pulses and marinades. Aromatic and long-lasting, it’s ready to use and easy to measure out to taste.
WHY YOU’LL LOVE IT
✔️ Adds instant heat
✔️ Easier to measure out than fresh chilli
✔️ Dissolves evenly in sauces, oils and liquid dishes
ORIGIN AND QUALITY
The powder is obtained by drying and grinding ripe fruits, a process that concentrates the aromas and compounds responsible for the heat. We select high-quality chillies from controlled and carefully selected crops to ensure consistent heat, a deep red colour and a rich flavour profile. The fruits are harvested when fully ripe, dried slowly and ground to preserve their character and intensity intact. This process allows us to offer you a powder with a vibrant colour and balanced heat, which does more than just warm the palate; it adds depth and complexity to every dish.
WAYS TO USE IT
Chilli powder is one of the most versatile ingredients in the kitchen: it can be added directly whilst cooking or used raw, in small or generous quantities depending on personal taste. Here are some practical tips:
Sauces and dressings
It is the key ingredient in arrabbiata, sugo all’amatriciana and many traditional Italian and international spicy sauces. It can be added to the sautéed vegetables at the start for a more integrated flavour, or at the end of cooking for a more distinct heat.
Meat and fish
Perfect for marinating chicken, pork, prawns or fish before cooking. Mixed with oil, garlic and lemon, it creates an aromatic and spicy marinade that enhances the flavour of the meat without overpowering it.
Pulses and vegetables
Essential for adding character to lentils, chickpeas, beans and pulse soups. Also excellent on grilled or stir-fried vegetables.
Condiments and flavoured oils
It is used to make chilli oil, spicy butter, sauces, chilli and condiments. Simply leave it to infuse in hot oil for a few minutes to release all its flavour.
Pizza and focaccia
A pinch on pizza before or after baking, or on bruschetta or crostini, is the quickest way to add a spicy kick to any starter or aperitif.
Ethnic and international cuisine
Essential in Indian curries, Mexican chilli, North African harissa and many Asian recipes. It pairs perfectly with spices such as cumin, coriander, turmeric and ginger to create complex aromatic blends.
How much should you use?
• Sauces: 1/4–1/2 teaspoon per 4 servings as a base, increase to taste
• Marinades: 1/2–1 teaspoon per 500 g of meat or fish
• Pulses and soups: 1/4–1/2 teaspoon per 4 servings, added during cooking
• Chilli oil: 1 teaspoon per 100 ml of extra virgin olive oil
• Pizza and bruschetta: a generous pinch to taste, after cooking
• Curry and spice blends: 1/2 - 1 teaspoon per 4 servings, together with the other spices
Rule of thumb: the heat of chilli powder intensifies with heat and over time. It is best to add a little at the start and adjust at the end of cooking. Fats such as oil, butter and coconut milk reduce the heat; acids such as lemon or vinegar balance it out.
WHY CHOOSE CHILLI POWDER FOR COOKING
✔️ It blends evenly into sauces, doughs and marinades
✔️ Long shelf life without losing its heat
✔️ No preparation required: no seeds to remove and no hands to wash
✔️ It can be used as a substitute for fresh chillies in any recipe
TRADITIONALLY VALUED FOR
Chilli is one of the most widely studied spices in the world, having been valued for thousands of years by all the cultures that grow it, not only as a foodstuff but also for its natural properties.
Naturally contains:
🟢 Capsaicin: the compound responsible for the heat, present in varying concentrations depending on the variety.
🟢 Vitamin C: dried chilli contains vitamin C, which contributes to the normal functioning of the immune system and helps protect cells from oxidative stress.
🟢 Carotenoids: responsible for the intense red colour, carotenoids such as capsanthin are natural pigments with antioxidant properties, traditionally associated with a balanced and varied diet.
🟢 Traditional thermogenic effect: in the culinary and folk traditions of many cultures, chilli has for centuries been associated with a sensation of body heat and the stimulation of metabolism, thanks to the action of capsaicin.
🟢 Traditional antimicrobial properties: historically used as a natural preservative in many food traditions, thanks to capsaicin’s ability to inhibit the growth of certain microorganisms.
ℹ️ Product information is based on the natural properties of the ingredients and is provided for informational purposes only. It is not intended to replace the advice of a doctor or healthcare professional. Use of the product is at the user’s discretion.
PRODUCT DETAILS
Ingredients: chilli powder
Weight: 250 g
Origin: Non-EU
Storage: We recommend storing the product in its tightly sealed packaging, in a dry place away from heat, light and moisture
Best before: see packaging
PACKAGING
Our hot chilli powder is packaged in airtight bags that protect it from moisture, light and air. The packaging preserves the powder’s deep red colour and characteristic heat over time, allowing you to take out the desired amount without compromising the quality of the product.
PAIRINGS
Chilli powder pairs easily with many spices and ingredients, creating rich and balanced flavour profiles in cuisines around the world.
For Italian sauces and dishes:
Garlic, Oregano, Basil, Tomato, Parsley
For curries and Indian cuisine:
Turmeric, Cumin, Coriander, Cardamom, Ginger, Cinnamon
For marinades and barbecues:
Smoked paprika, Garlic powder, Cumin, Oregano, Lemon
For condiments and hot sauces:
Vinegar, Garlic, Onion powder, Paprika, Mustard seeds
