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  • When cooking with hot crushed peppers, it is important to remember that a little goes a long way. These peppers can be incredibly spicy, so it is best to start with a small amount and add more to taste. It is also a good idea to wear gloves when handling hot crushed peppers, as the oils can irritate the skin and eyes.
  • Doubanjiang, often referred to as the Mala () king, is a fermented chili bean paste that has been a staple in Chinese kitchens for over 2,000 years. Its origin can be traced back to the Han Dynasty when soybeans and chili peppers were first cultivated in China. The chili stick, with its rich, complex flavors, embodies the spirit of Chinese fermentation techniques, a practice deeply rooted in the country's agricultural history.
  • * M&M Food Group - This Australian company is one of the largest suppliers of dried capsicums in the Southern Hemisphere, offering products that are sourced from sustainable farms.
  • Turkey, with its fertile lands, is a significant producer of paprika as well. Companies like Zeytun Gida and Akdeniz Zeytinyagi offer a variety of paprika grades, from mild to spicy. Turkish paprika is often milder than its Hungarian or Spanish counterparts, making it ideal for seasoning salads, dips, and vegetable dishes.
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  • Inside the factories, the process starts with sorting and cleaning. The raw peppers are meticulously sorted to remove any impurities, ensuring only the finest quality makes it through. After this, the peppers undergo a dehydration process, often using either sun-drying or modern dehydrators. This step not only preserves the peppers but also intensifies their flavor.
  • Always make sure you check the label of the chili powder you intend to use to know if it will work for your recipe. I also advise reducing the amount of any of the ingredients included in the spice blend to avoid serving overly seasoned dishes.