"Dried pasilla chili pepper" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Dried pasilla chili pepper is a spice obtained from the fruits of the chili plant of the genus Capsicum annuum in the nightshade family.

The homeland of chili peppers is South America. They are now grown in many warm-climate countries.

Chili pepper fruits are berries that, depending on the variety, can have different shapes and sizes. They can be red, orange, yellow, or green.

Dried pasilla chili pepper retains all the beneficial properties of fresh pepper. It contains vitamins (A, B1, B2, B3, B6, B9, C, K), minerals (potassium, calcium, magnesium, zinc, iron, copper, manganese, selenium, phosphorus, sodium), and capsaicin, which gives the pepper its characteristic burning taste.

Dried pasilla chili pepper is widely used in cooking as a spice for various dishes. It is added to soups, sauces, marinades, meat and vegetable dishes. The chili pepper adds heat and aroma to dishes.

When using dried chili pepper, take care, as it can irritate the skin, eyes and mucous membranes. It is also not recommended for people with gastrointestinal diseases, as it can aggravate these conditions.

When selecting dried pasilla chiles, pay attention to their appearance. Good quality peppers should be uniform in color, without signs of mold or damage. Also check the expiration date on the packaging.

Dried pasilla chili peppers should be stored in a dry, cool and dark place. They can be kept in an airtight container to prevent moisture and insects.

Dried pasilla chili pepper is a tasty and aromatic spice that can add zest to your dishes. However, remember that it has a hot taste, so it should be used in moderate amounts.