It is specially recommended to eat it cold or at a low temperature, to keep all its properties and aroma, but it is also well with hot dishes, if it used at the end of cooking, as final touch, to prevent it from warming.
Chilli is a great antioxidant and strengthens our defences, it even helps to heal wounds. It also enhances the iron absorption and it has a high content in minerals, including phosphorus, magnesium, potassium, calcium, folic acid and beta-carotene
It is a healthy and natural product that will add a great aroma to your dishes.
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