Chili Flakes

How to identify first class chili flakes

First-class and fresh chili flakes are identified by the aroma and a bright colour. When you open the package, you can smell the fresh fragrance of each variety - crushed Habaneros for example, must smell intensively aromatic, almost like perfumed.

Colour and flavour are maintained perfectly if the drying process is gentle. It is important that the temperature is high enough to avoid mould, but also low enough in order to maintain colour, shape and flavour of the chillies. In addition, a mark of quality is the amount of seeds: it must not be too big, but a certain amount is necessary for perfect heat and aroma. Our chili flakes are coarsely ground in the most common size: 3 - 5 mm.

Chili types

We stock a number of chili varieties with a sophisticated range of flavours, heat levels, and colours. Almost all varieties are produced by contract farming. The farming techniques (only one plant per m² and extremely low use of pesticides) guarantee the highest quality. Before selling a complete pesticide screening along with a microbiological examination are carried out in a German food laboratory.
Whether you want flakes with a fruity flavour or an extremely spicy taste – you will be delighted by the diversity of our chili flakes. We offer the aromatic Mexican chillies with rich notes of raisin, coffee, chocolate and liquorice (Pasilla, Ancho, Mulato), the fruity and extremely hot Caribbean chillies (Habanero, Scotch Bonnet, 7 pot, Trinidad Scorpion), Chipotles (dried and smoked Jalapenos), the world-famous Tabasco chillies, as well as the African Birdeye and the Indian Bhut Jolokia.

Using and storing crushed chillies

The advantage of chili flakes is that they can be dosed well and strewed over the food. As the spicy heat is relatively strong bonded in flakes, only moderately heat can be tasted when eaten pure. Chili flakes develop their full heat in the stomach. However, if you use the same chili flakes during cooking, the capsaicin dissolves and becomes fully bonded with the rest of the food. Store crushed chilies in a dark, airtight and dry place, so that colour and flavour of the chili flakes remain intact as long as possible. We therefore recommend using spice shakers with a good lockable lid, best of dark glass. Cans often do not close hermetically, so that the flakes are not adequately protected against moisture.