Borsellino Soft Rosso Fuoco

"Red pocket purse" with an overview of 10 different chili powders in glass vials of 1.5g each. BANANA PEPPER POWDER No. 2 It owes its name to the shape of the berry, elongated and curved, 14/16 cm long, and its straw yellow banana color that can turn to deep yellow as it matures. Its sweet and delicate piquancy takes you on an adventure of fragrant aromas and distinctive flavors that you will not easily forget! Herbaceous, vegetal in flavor, like grilled yellow bell pepper, it has a sweet fruitiness reminiscent of ripe banana. For fried vegetables, clam sauté, fresh tropical fruits and club sandwiches. EROTIC PEPPERON POWDER No. 3 The ripe fruit is an intense golden yellow, tending to turmeric orange. The berry curls at the end opposite the petiole, forming an appendage similar to the male genital organ. The taste is creamy with citrus notes of cedar and candied bitter orange. The vegetal flavor is reminiscent of jackdaw and pea and is accompanied by hints of bitter orange. Excellent with boiled fish or steamed vegetables. Enhances without covering the delicacy of a meat or fish carpaccio. Try it with artichokes in pies or fried, suckling pig and strawberry sorbet. JALAPEN PEPPER POWDER No. 5 Often picked and eaten green, it turns to creamy red when brought to full maturity. Oval-shaped berry and 5/9 cm long. Aroma of fresh grass and leaves, artichoke and grilled green bell pepper. Herbaceous taste reminiscent of tomato leaf. Fleshy and fragrant pepper. When green it has a stronger, spicy aroma. When red it becomes fruity, sweet and rounded. Very good with Tuscan vegetable soups, crostini with moscardini and capers, baccalà and chickpea soup or pigeon spadellato. Among the most popular and well-known chilies in the world, in Mexico it is used fresh and green but, for powdering it is used red because, in this form, it acquires an intense sweet bell pepper flavor. The Jalapeno pepper comes from the city of Xalapa (region/state of Veracruz) where it gets its name (although the real Mexican name is Cuaresmenos) and where it is intensely cultivated and valued. SCOTCH BONNET PEPPERMINT No. 6 The berry is rounded and is about 4/5 cm in size both in height and length. Its color varies from green to pumpkin orange tones to crimson red. Its name is due to the shape of the berry that resembles the traditional Scottish hat "Tam o' Shanter." It has a pungent and very herbaceous gus reminiscent of cooked bell bell pepper and white fruit in syrup. With its intense fragrance and distinct spicy notes, Scotch Bonnet pepper definitely feels more like a spice than a chili pepper. Suitable with ravioli, classic parmigiana, Chianina meat dishes, fish soups and vegetable pies. Interesting when accompanying truffle dishes and medium-aged cheeses, delicious with chocolate pralines. Whether vegetables, soups or spaghetti, all flavors are enhanced with this chili. Markedly different in the classic "garlic, oil and chili." Enthusiasts who like it spicy and can exceed the amount to put in the dish will be lucky to enjoy its flavor and aroma. HABANERO RED SAVINA HABANERO RED SAVINA POWDER No. 7 The Habanero Red Savina is native to Mexico and the Caribbean, with a lantern-shaped berry and an elongated, conical, indented tip. It's about 2/8 cm tall and 2/4 cm thick. The fruit is unripe is green, turning to white, yellow and then orange and ending with the characteristic red that indicates full ripeness. The Habanero Red Savina hot pepper, in addition to being among the best known in the world, possesses a very intense and unmistakable fragrance that comes from the fusion of more than 180 essential oils it contains. It has a distinct vegetal flavor of fresh green bell pepper with lactic notes of cheese, artichoke and bitter thistle, very spicy in the finish. Habanero Red Savina can be used in small amounts on chocolate or tomato sauces. It is sprinkled on carpaccio or braised meats. HABANERO FATALI PEPERON POWDER No. 8 Use Habanero Fatali chili peppers 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 pepper or poisonous pepper. Berry conical in shape and rounded at the end up to 4cm long by 2cm 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 the Guinness Book of Records. Pair with chianina tartare and meat sauce. NAGA MORICH PEPPERON POWDER No. 11 Berry conical in shape and rounded at the end , up to 4cm long by 2cm wide. Mature 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 spiciness sets in. Although vying for the top spot as the hottest chili pepper in the world, it remains the most interestingly flavored super spicy. 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. CAROLINE REAPER PEPERON POWDER No.17 The Carolina Reaper or Carolina Reaper Smokin'Ed with its 1,569,300° / 2,200,000° SHU Scoville in 2013 was officially proclaimed the hottest chili pepper in the world entering rightfully into the Guiness World Record. The Carolina Reaper chili pepper is deep red, roundish in shape at its lower end protrudes a tail that resembles that of a scorpion, takes 90 days to reach full ripeness. On the palate it is extremely spicy with a fruity taste with notes of chocolate and cinnamon. In the mouth it gradually releases a very long lasting sensation of heat that descends to affect the nose and throat. In the kitchen, when used in moderation and combined wisely, it is a real health boon as it is rich in viamine A, which helps keep the eyes, hair and skin in perfect health. It also possesses stimulant, antiseptic, disinfectant and digestive properties.