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Hot pepper ground / Páprica picante em pó

SKU: 66641
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Latin: Capsici spicy fruct. Organic powder
Botanical: Capsicum annuum L.
Hot paprika powder belongs in every goulash.
It is also used in meat, poultry and fish dishes, potato and vegetable soups, pastes and minced meat. Peppers should not be fried as they will burn and become bitter. It is therefore better to add it a little later, after frying.
🌍 Origin

Spain, controlled quality.

⌛ Best before:

🚚 Delivery

Delivery from March 13th, 2024 +/- 1-2 working days for Germany.

Delivery on the delivery date shown for neighboring EU countries in the delivery; usually + 1- 6 working days.

🧊 Storage:
Cool, dry and dark.
📦 Packaging:

Transport packaging:
ZIP bag
Resealable stand-up pouch, protected from light by kraft paper, with zip fastener and round bottom fold, aroma protection sealed.
Material: Kraft paper50/AL7/CPP60
specifically for food.
If you cut off the sealing seam at the top (approx. 1 cm from the top edge) with scissors, the bag can be easily closed again in daily use thanks to its ZIP closure. The goods are well protected from the penetration of moisture and light. The bag stands through the round bottom fold.
Minimum shelf life: according to the date stated on the packaging for an originally packaged, unopened packaging unit.
Please use opened packaging quickly.

💡 Tip

The origin of peppers is Central and South America.
With a distribution center of the genera in Brazil and Bolivia.
Capsicum annuum was grown in central or northeastern Mexico.
The other species in South America.
Capsicum baccatum comes from Bolivia and Capsicum pubescens comes from the Andes.
The origin of Capsicum chinense lies in the Amazon region.
The origin of Capsicum frutescens has not yet been clarified, although it also appears to come from Amazonia. Nevertheless, Central America is also an option.
Peppers are believed to have been around as early as 7000 BC. BC served as useful plants.
These are still the wild forms of the plants.
Peppers were later cultivated between 5200 and 3400 BC. Further refined.
This gave rise to species that are still cultivated today.
In a paper published in 2007 by Linda Perry of the Smithsonian National Museum of Natural History in Washington, DC, it was demonstrated that in southwest Ecuador around 4100 BC. Chilli was used. The peppers differed from wild chili in terms of their spiciness.

ℹ️ General information

We confirm that the natural products we supply comply with the new European regulations for the approval, labeling and traceability of genetically modified food and feed according to VO EC No. 1829/2003 and EC No. 1830/2003 as well as Directive 2001/18/EC are not subject to labeling.

Spices and herbs are not medicines. In the case of acute illnesses, please discuss additional intake of herbs, especially if they interact with medications, with your doctor or alternative practitioner.