Fermented Chilli (Capsicum) Mash

Product description

Our hero product is Fermented Chilli Mash using named chillies from around the world. Fresh chillies are crushed and salt is added. Lactobacillus grows, breaks down the skin & seed, leaving colour, heat and goodness. The Chilli mash is stored in IBC’s where is ferments in a natural acidic environment (pH 3 – 3.5).   Product Benefits of Fermented Capsicum Mash
-       Natural and simple process – fermentation has been used for centuries to preserve food.
-       Captures flavour and chilli heat. chilli. Gives a slight ‘fermented’ flavour note.
-       Consistent heat and colour (not achieved using fresh product).
- All year round availability - less reliance on crop timetables and seasonality.
-       Sustainable - excess chilli crop is used.

Specifications

Categories	Flavours and Spices
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; Africa
Supplied from	Colombia; Ecuador; Mexico; Peru; United Kingdom; United States
Product Applications	Bakery; Cereals & Convenience Foods & Snacks; Frozen food; Meat & meat products; Natural Products; Ready meals; Sauces & Seasoning; Seafood; Snacks; Vegetarian / Vegan Products
Product Certifications	Health & Safety (GMP, HAACP and equivalents)

More products from The Chilli Doctor Ltd.

Dehydrated Chilli (Capsicum)

We have an extensive range of dehydrated chillies (Whole, Flaked and Powder) ranging from Peruvian Amarillo Chillies, Habanero and of course the hottest Chilli in the world, the Carolina Reaper. Dehydration of herbs and spices is often overlooked, but like fermentation, the drying of these key ingredients ...

More info