Fire Week – from pleasantly spicy to hellishly hot
When the days grow shorter, temperatures drop, and we make ourselves comfortable at home again, our appetite for warming dishes increases. Hearty stews, aromatic soups, spicy curries, and savory oven dishes are now in peak season. And what could go better with them than a good pinch of chili?
With our Chili Week, which we also affectionately call Fire Week, we are bringing plenty of temperament to your kitchen! From mild, smoky chili varieties to fiery spices and extremely hot gourmet sauces, there is something for every taste and every heat tolerance.
But why do we actually like eating spicy food? Why does chili feel so pleasant, especially in the cooler months? And what distinguishes the many chili varieties from one another? Join us on a short journey through the fascinating world of heat!
What actually makes chili spicy?
Anyone who has accidentally used a little too much chili knows the feeling: the mouth begins to burn, the forehead feels warm, and perhaps even a bead of sweat or two forms.
This is caused by capsaicin, a natural plant compound found primarily in the light-colored inner walls of chili peppers. It activates specific heat and pain receptors in our body. Although the temperature in the mouth does not actually rise, our brain reports: Caution, hot!
Interestingly, the body can react to this stimulus by releasing its own neurotransmitters, such as endorphins. This explains why some people genuinely love the fiery sensation and always want to try new levels of heat.
How hot a chili is, is indicated on the so-called Scoville scale. While mild varieties only cause a slight tingling, particularly hot chilies can reach several hundred thousand or even over a million Scoville heat units.
Why does spicy food go so well with the cold season?
When a cool wind blows outside, we long for warmth. A steaming soup or a spicy stew already provides a cozy feeling. With a bit of chili, this effect can be further enhanced.
Capsaicin activates our heat receptors and can temporarily influence heat production as well as skin circulation. As a result, we often perceive spicy food as particularly warming. However, this does not necessarily raise the core body temperature.
Especially in autumn and winter, chili has another advantage: it brings variety to the kitchen. A simple pumpkin soup gets a fiery note with cayenne pepper, a potato stew gains depth from smoky chipotle, and a hearty curry becomes wonderfully aromatic with jalapeño.
Spicy food can also stimulate saliva production and provide intense taste experiences. Depending on the variety and processing, chili also contains valuable plant compounds. However, spice is not a miracle cure for the immune system – a varied, balanced diet remains the deciding factor.
From smoky-mild to fiery-hot: our chili spices
Chili is by no means just chili. Behind the different varieties lie unique aromas that go far beyond mere heat.
If you like it aromatic and smoky, you should try our Chili Ancho with smoke aroma, ground. Its rather mild heat and full-bodied taste harmonize wonderfully with braised dishes, dark sauces, and legumes.
Another specialty is our Chili Jalapeño Chipotle red, ground. Chipotle refers to smoked, dried jalapeños and delights with an intense smoky aroma. Especially delicious with grilled dishes, beans, tomato sauces, and hearty marinades.
Our Chili Jalapeño green, ground presents a somewhat fresher and greener taste. It is excellent for dips, vegetable pans, dressings, and Mexican-inspired dishes.
For classic chili heat, we have several variations of cayenne pepper in our range: ground, crushed, or cut. While the fine powder distributes its heat particularly evenly, the coarser variants provide small fiery accents.
The small, whole dried chilies are excellent for simmering in soups, stews, or sauces. The decorative chili threads, on the other hand, provide a special visual accent on pizza, pasta, salads, or Asian dishes.
For true fire fans: gourmet sauces with character
Sometimes a pinch of chili powder is just not enough. That is when our fiery gourmet sauces come into play!
The Portuguese extra hot chili sauce from Quinta d'Avó brings powerful spice to your plate. Anyone who likes to experiment will discover a particularly exciting selection with Piri-Piri & Co.
The sauces Feuer and Bhutzilla are aimed at true heat lovers who are looking for intense taste experiences. Jamaica Hot also promises plenty of temperament, while Habanero highlights the characteristic fruity heat of this popular chili variety.
With Chipotle, a smoky note enters the mix that goes particularly well with burgers, grilled vegetables, or meat dishes. Fiery Pizza is an interesting choice for anyone who wants to add a bit more fire to their favorite pizza.
Further exciting discoveries are the gourmet sauces Xanana and Mango & Honey. The combination of fruity sweetness and chili is particularly appealing: sweetness can round off the heat in terms of flavor without making it disappear completely.
A special delicacy is also the Scorpion gourmet spice oil from Piri-Piri & Co. Just a few drops can turn a simple meal into a fiery taste experience.
Our tip: always start with a tiny amount for particularly hot sauces. You can always add more!
Chili can also surprise!
Our Honey Liqueur with Fig Brandy and Chili Brutal from Piri-Piri & Co proves that chili doesn't just go with savory dishes. Here, the sweetness of honey meets the special character of fig brandy and a fiery chili note. An exceptional specialty for experimental connoisseurs.
If you prefer it savory, you should discover the Mackerel Fillets in Olive Oil with Curry and Chili from Manná. The combination of tender fish, aromatic curry, and spicy heat goes wonderfully with fresh bread, rice, or a crisp salad.
And for everyone who wants to experience their own chili harvest, we even have Chili de Cayenne organic seeds in our range. With a little patience, plenty of sun, and the right care, you can grow your own fiery peppers.
Enjoying spicy food – but with feeling!
As tempting as extreme heat may be, not everyone tolerates chili equally well. Especially people with sensitive stomachs should be careful with the dosage.
If it does get too fiery, water barely helps, by the way. Capsaicin is fat-soluble, which is why milk, yogurt, or other high-fat foods can often soothe the burning better.
The most important thing is not to endure as much heat as possible anyway. It is much more exciting to get to know the various aromas and discover the right chili for every dish.
Our Fire Week: Dare to embrace the heat!
Whether a mild, smoky note in autumn cuisine, a few fiery chili threads on pasta, or an extremely hot gourmet sauce for the particularly brave: chili offers an incredible number of possibilities.
Especially when it gets uncomfortable outside, a little fire on your plate brings a sense of warmth, variety, and enjoyment into everyday life.
Discover the versatile world of fiery spices, sauces, and specialties in our online shop during our Chili Week.
Because sometimes all it takes is a small pinch of chili to turn an ordinary dish into something very special!
