- Beyond the production line, the Crushed Chili Pepper Factory is a hub of culinary creativity. It conducts workshops and tasting sessions, educating enthusiasts about the nuances of chili peppers and their uses in various cuisines. The factory also collaborates with local chefs, experimenting with new recipes and blends, pushing the boundaries of what chili can offer.
- Furthermore, regulatory requirements and certifications, such as those related to food safety and sustainability, can add to the production cost and thus the selling price. Companies that adhere to strict standards often charge a premium for their products.
- When it comes to adding zest and depth to your dishes, few ingredients can match the versatility and potency of dried red pepper flakes. These small, fiery morsels are the backbone of many traditional recipes, from spicy curries to flavorful stews and marinades. But sourcing high-quality dried red pepper flakes can be a challenge, which is where we come in.

Dried chilli padi, also known as bird's eye chilli, is a popular ingredient used in many Asian cuisines. These tiny but mighty peppers pack a powerful punch of heat and flavor, making them a staple in dishes ranging from curries to stir-fries.
This is the first part of our blog series about capsaicin. Stay tuned to learn about how capsaicin works, why we love it so much, and how to help with a bad chilli burn.
The degree of heat found within peppers, also called pungency or piquancy, is determined by how it measures on the Scoville scale, recorded in Scoville Heat Units (SHU).
In a nutshell: capsaicin is a lipophilic compound that can be found in different concentrations in peppers that are described as hot, such as Habanero, Jalapeño, and Scorpion. It is a compound that produces a burning sensation in any tissue it comes into contact with. So, the more capsaicin in the pepper, the more the heat gets turned up.
When you slice a bell pepper in half it will look exactly like any spicy chile pepper. There is a placenta covered with seeds, there are veins running along the flesh of the bell pepper. They are pretty much identical with the main exception being the difference in size. Bell peppers have a fruity scent, just like many hot chilies. Both have a crispness to their flesh and also high water content. You can slice, sauté, grill, char, pickle, stuff, or eat bell peppers just like you would any kind of spicy chilies. But when it comes to bell peppers you'll never have to wear gloves to protect your skin from a chili burn, and you'll never have to reach for a drink to calm the fiery heat after eating bell peppers.


Green Bell Peppers
- Paprika extract contains a lower concentration of the active compounds found in paprika, including the pigments and essential oils responsible for its color and flavor. It is often used for its coloring properties and may have a milder flavor profile compared to paprika oleoresin.
All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add flavor and color to many types of dishes in diverse cuisines.
Overall, choosing the right paprika oleoresin ingredients suppliers is crucial for producing high-quality and safe food products. By sourcing high-quality paprika peppers, using safe extraction solvents, and incorporating effective stabilizers, suppliers can ensure the integrity and flavor of the paprika oleoresin. It is essential to work with suppliers who prioritize quality, safety, and sustainability in the production of paprika oleoresin ingredients.
Experiment with different types of paprika in the recipes you usually include the spice in. if you're worried about using spicy paprika in place of the sweet paprika, you might be pleasantly surprised to discover that a spicy paprika creates a tasty end result. A different kind of paprika in cold dishes, such as deviled eggs, won't have much of a difference, however, since cooking is what brings out the flavor of the paprika, according to Schlosser.