Chilli contains an important smart molecule: capseicin. Capsaicin is the molecule responsible for the sensation of flames inside our mouth when we eat chili. By binding to the receptors that perceive changes in temperature, it simulates the burning sensation! It is a molecule capable of acting on bad cholesterol and triglycerides.
Chilli pepper is also very rich in vitamin C which makes the iron of legumes and vegetables absorb better.
Sources: “La dieta Smart Food” Eliana Liotta
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CHILI SUNDRIED TOMATOES PATÉ
From the combination of dried tomatoes, capers and chili peppers, it's created this wonderful spicy delicacy
Ingredients: 46% dried tomato, extra virgin olive oil, capers, wine vinegar, salt, chili pepper, oregano
Tips: as an appetizer, spread on slices of toasted bread or on top of fired eggs. With first courses it gives the dish a particular typical Mediterranean taste
Great paté for bringing that extra spicy taste to all dishes, or simply to season a slice of bread for the strongest palates
Ingredients: chili 82%, extra virgin olive oil, wine vinegar, salt, potato starch
Tips: as an appetizer, spread on slices of toast, added to first courses and second courses of meat to give a spicy touch. It can be combined with sweet cheese
READY TO USE ARRABBIATA SAUCE (HOT)
Ready sauce with cherry tomato and the addition of chili is surely for the strongest palates! With an intense and spicy taste.
Ingredients: cherry tomato, tomato, extra virgin olive oil, chili pepper, salt, basil.
Tips: spicy dressing ready to use on hot pasta or cold dishes. It does not require cooking. Great with our pasta from ancient Sicilian wheat