EAT ME

BIO Chilimix Spicy

Chillies, relatives of paprika, are the berry fruits of a nightshade plant that grows up to 2 m high. Chilli fruits are small, only 1-5 cm long, pod-shaped, green when unripe, yellow, orange-red to brownish when ripe. In contrast to the pods of paprika, chillies are not only much smaller, but also much hotter. The particularly high content of capsaicin makes the chilli pepper so devilishly hot in taste.

About the producer

Markus Hautziger

The generation-rich company, Biogemüse Hautzinger in Seewinkel, which has been run as a vegetable company for 3 generations, has been converted to organic production since 2002.

Markus Hautzinger's passion for nature and vegetable production began in his childhood. At the age of about 6, he was always the first to wake up in the morning to help out on the farm, which was then still run by his parents.

At that time, it was still a pure family business, with grandparents, parents and Markus with his siblings.

In the meantime, the company has of course developed a lot and now employs 12 people.

We specialize in organic salads, organic aubergines, organic chillies and peppers, with Markus always keen to try out new things.

Origin

Chillies are native to South America. Spanish explorers brought them to Europe. Today, they are grown in almost all tropical regions of Central and South America, Africa, India, Southeast Asia, China, and, to a lesser extent, in Southern and Eastern Europe. In our country, chillies are almost exclusively imported, with an estimated 250 t per year. Unfortunately, the statistics record chillies and paprika together, which is why no more precise information is available.

Tips

The seeds of the chillies contain the main pungency. Please wash your fingers before touching your eyes.

Preparation

The fresh, ripe fruit is used as a spice in many dishes, especially in East Asian and South American cuisine. Chillies should only be added in very small quantities and should always be cooked with.