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Swedish Pepper - Orange Habanero Chili Mash | 100 ml

Swedish Pepper - Orange Habanero Chili Mash | 100 ml - Main image
$82.5 $110 In stock

Category: Swedish Pepper - World Wide Chili 🌐

Chili Mash – Orange Habanero 100 ml

En fermenterad chilimash gjord pÄ hela 85 % Orange Habanero-chili.

Droppa i grytor, tillsÀtt nÄgra droppar i en kall sÄs eller anvÀnd som bas till din egen hot sauce.

Den höga andelen chili ger en intensiv smak med tydlig fruktighet och rejÀl hetta, medan fermenteringen bidrar med naturlig syra och ett fylligt djup.

Orange Habanero Àr kÀnd för sina tropiska och fruktiga toner som passar perfekt till tacos, kyckling, fisk, grillat, marinader, salsor och egna heta sÄser.

AnvÀnds med fördel i smÄ mÀngder dÄ hettan snabbt bygger upp sig.

Buteljerad i Sverige med autentisk Orange Habanero-chili frÄn Ecuador.

Volym: 100 ml

Förvaras i kylskÄp efter öppning.

Ingredienser:

Mjölksyrad Orange Habanero-chili (85 %), salt & Àttika.

NÀringsvÀrde per 100 g:

Energi: 162 kJ / 38 kcal

Fett: 0,2 g
– varav mĂ€ttat fett: spĂ„r

Kolhydrater: 6,9 g
– varav sockerarter: 4,4 g

Fiber: 1,3 g

Protein: 1,7 g

Salt: 11 g

Chilimash = fermenterad och mosad chili som blandas med salt för att utveckla smak, syra och hÄllbarhet. Resultatet Àr en koncentrerad chilibas med naturlig komplexitet som passar bÄde matlagning och tillverkning av egna heta sÄser.

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Customer Reviews (5.0 / 5 · 5 reviews)

Elizabeth S. ★★★★★

I was nervous about the heat but this mash is more fruity than punishing. With 85% habanero it only takes a few drops to wake up a whole pot of chili. The 100 ml bottle is lasting me way longer than I expected.

Benjamin Z. ★★★★★

Dropped three drops into a cold yogurt dip and it turned the whole thing bright orange with a slow, fruity burn that builds rather than slaps you. The fermented mash gives it a depth you don’t get from standard hot sauces, and the texture is thick enough to use straight as a base.

Joshua U. ★★★★★

The 85% habanero content is no joke—three drops in my chili turned it into a proper fire breather, but the ferment adds a tang that keeps it from being one-dimensional. I’ve been mixing it into cold dipping sauces too, and the heat builds just right without wrecking the flavor.