Borsellino Soft Rosso Fuoco

"Red pocket purse" with an overview of 10 different SUPER SPICY pepper powders in glass vials of 1.5g each. HABANERO FATALI HABANERO PEPPERONE POWDER No. 8 The Habanero Fatali is native to Mexico and the Caribbean. Berry is green and late ripening when it turns yellow. Elongated shape thinner at the apex, reaching 8.5 cm long by 2.5 cm wide. Like other Habanero peppers, in addition to being among the best known in the world, it possesses a very intense and unmistakable fragrance that comes from the fusion of more than 180 essential oils it contains. Very complex aroma of yellow bell pepper, vanilla, balsamic herbs, leather, wax and sage. With accentuated spiciness and hints of tropical fruit, papaya. Use Habanero Fatali pepper as a spice. Great with seafood salads, boiled fish with mayonnaise, pistachio spaghetti or paccheri with ricotta and pecorino fondue. Also try with vegetable pies, pigeon ragu and together with bitter chocolate pralines. Dissolve a small amount of the powder in a little extra virgin olive oil and then season your desired dishes. Even spaghetti aglio, olio e peperoncino is fantastic with this chili with its intense aroma, taste and spiciness. Mixed with a jam it is great to add to ice creams especially on melon or vanilla ice cream. HABANERO CHOCOLATE PEPPERON DUST No. 9 This chili pepper is named 'Chocolate' because the color of the berry turns from green to brown when it completes ripening. Lantern-shaped like Red Savina, about 4-6cm long and 2.5cm to 5cm wide. Late ripening. Herbaceous in flavor with aromatic notes of toast, olive paste, mahogany wood. Despite belonging to the Habanero family it does not have a strong spiciness but the property of enhancing the flavors of the dish it is paired with. It goes perfectly with many recipes. Especially to soups with tomato and seafood, vegetable flan, ribollita, carbonara, chianina stew in sauce, pan-seared pigeon, grilled meats, sacher cake and with chocolate in general. BHUT JOLOKIA PEPPERON POWDER No. 10 Of Indian origin, in Hindi Bhut Jolokia means ghost pepper but is also known as snake or poisonous pepper. Berry conical in shape and rounded at the end up to 4 cm long by 2 cm wide. Color starts from immature green to deep red. Smell creamy but vegetal, dried tomato, rust, juniper berry, laurel with shoe-wax background. Firm spiciness with strong tomato and tree bark flavor. In the finish it veers toward bitter chocolate, For three years it has been judged the hottest in the world by Guinness World Records. Pair with chianina tartare and meat sauce. NAGA MORICH PEPPER POWDER No. 11 The Naga Morich has a cone-shaped berry rounded at the end up to 4cm long by 2cm wide. The ripe color is bright crimson red. Native to Assam and Bangladesh. In Sanskrit its name "Naga" means cobra probably because it has the characteristic of letting its refined, suave flavor be felt before the pungency sets in. Although vying for the top spot as the hottest chili pepper in the world, it remains the super spicy with the most interesting flavor. Herbaceous, suave and fruity aroma with scent of lemon peel and tropical wood. The spicy phase occurs with delay accompanied by moderate vegetal notes and sweet almost buttery hints. Perfect for enhancing dishes with complex flavors, such as slow-cooked meats and ragouts. NAGA YELLOW PEPPER POWDER No. 12 Naga Yellow has a cone-shaped berry rounded at the end up to 4cm long by 2cm wide. The ripe color is inense yellow. Vegetable-like flavor of yellow bell pepper and yogurt. On entering the mouth it has a sweet sensation and then manifests a very sharp spiciness with notes of straw and dry hay. Pair with mixed boiled fish with mayonnaise and mustard, parmesan and chianina raviuoli with salted butter and scorzone, or stewed chianina stews with saffron rice, and carbonara. NAGA CHOCOLATE PEPPERON POWDER No. 13 Naga Chocolate chili nicknamed the "Black Fire," it belongs to the Naga family with the characteristic that in addition to being extremely spicy it goes well with many recipes. If tasted alone it has a strong and bitter taste, combined with sauces, braises, roasts and even desserts it reveals an unexpected sweet fiery spiciness. SEVEN POD PEPPERON POWDER No. 14 Seven Pod chili pepper comes from the Chaguanas area of Trinidad. It is similar in shape to Naga Morich but with lots of placenta. The ripe fruit is tinged with various colors. Intense fruity aroma of cocoa butter, blond pipe tobacco and Tuscan cigar. Immediate but manageable spiciness, very persistent. Excellent with game in tomato-free cooking, on blue cheeses and dark chocolate. TRINIDAD SCORPION PEPPERON POWDER No. 15 The Trinidad Scorpion pepper comes from Australia. The plant is tall and upright with 2-3 fruits per branch. Wrinkled berries with typical pointed excrescence (hence the name Scorpion). Very fragrant and its very high spiciness is very persistent. Vegetable flavor, tomato paste and caper brine. Aggressive and persistent spiciness. Accompany wild boar ragout and scottiglia maremmana. TRINIDAD SCORPION MORUGA YELLOW PEPPER POWDER No. 16 Trinidad Scorpion Moruga Yellow chili bell pepper has an aroma of dried bell pepper and cut grass. Immediate spiciness, very intense and persistent without covering the flavors. CAROLINA REAPER PEPERON POWDER No.17 The Carolina Reaper or Carolina Reaper Smokin'Ed chili with its 1,569,300° / 2,200,000° SHU Scoville in 2013 was officially proclaimed the hottest chili pepper in the world rightfully entering the Guinness World Record. The Carolina Reaper chili pepper is deep red, rounded in shape at its lower end of protrudes a small tail that resembles that of a scorpion, takes 90 days to reach full maturity. On the palate it is extremely spicy with a fruity taste with hints of chocolate and cinnamon. In the mouth it gradually sprgiona a sensation of heat of very long duration that descends to affect the nose and throat. in the kitchen, if used in moderation and combined wisely, it is a real panacea for health a how rich in vitamin A that helps to maintain perfect health of the eyes, hair and skin. it also possesses stimulant, antiseptic, disinfectant and digestive properties.