Give your dishes a fiery touch with our organic chili powder with a Scoville value between 2000 and 5000! Made from organically grown chilies, our chili powder offers the perfect blend of heat and flavor for those who like it a little spicier. Our carefully selected chilies are gently dried and ground into a fine powder, preserving their intense flavor. Use this organic chili powder to flavor soups, stews, curries, salsas, marinades and many other dishes. The versatility of this spice knows no bounds. With a Scoville rating of 2000 to 5000, our organic chili powder provides the perfect balance of heat and flavor, allowing you to customize your dishes to your personal taste. It´s also a great way to spice up your meals naturally, as it´s free of artificial additives. Give your meals a spicy kick and enjoy the fiery intensity of our organic chili powder. An absolute must for lovers of spicy food!

Awaken your taste buds with our Organic Ground Cayenne Chili - an exciting and vibrant addition that will transform your dishes into a true flavor tornado! Our carefully grown and gently ground organic cayenne chilies not only bring a fiery heat to your plates, but also an intriguing bright red color. This versatile chili variety not only adds a pleasant spiciness to your culinary creations, but also a subtle fruity note that adds a special depth to each bite. The finely ground texture makes it easy to incorporate into a variety of recipes - be it sauces, soups, stews or marinades. From a light spiciness to an intense, challenging seasoning, our Organic Cayenne Chili gives you full control over the level of piquancy in your dishes.

East African Uganda, a landlocked state in East Africa, is characterized by numerous lakes, savannahs and primeval forests. The special geological location directly on the equator, with large parts of the country lying 1000 metres above sea level, ensures a very constant and warm climate without extreme heat or cold. Wide regions of the country are very fertile, so that more than 80% of the working population work in agriculture. In addition to coffee, tea and bananas, the cultivation of various types of chili is becoming increasingly important. The chili species, once native to South America, were brought to Europe by Spanish and Portuguese explorers. The plant quickly spread rapidly throughout the world, supported by the great expansion of Portuguese colonial rule. In Uganda, the chilies find perfect climatic conditions and fertile soils. The plants of the Birdseye Chili, which grow to a height of about 150 cm, produce numerous hot pods, which ripen from green to orange to bright red. The small, round to pointed fruits, which belong to the group of Capsicum frutescens, owe their name ¨Bird Eye Chilis¨ to some bird species, where the fruits of the shrub are at the top of the menu. With 100,000 to over 140,000 Scoville units, Birdseyes are among the world´s hottest chilies. Their sharpness is intense and direct. Their taste is similar to that of Thai chilli, so they are very suitable for hot Asian dishes, but also for sharpening soups and sauces, stews, stews and hot BBQ sauces.

Organic chili flakes, ground - Fiery spiciness with an intensity of 6000-30000 SHU Discover a perfect balance of spice and heat with our organic chili flakes. Carefully sourced from organic cultivation, these flakes offer a unique heat range of 6000-30000 Scoville Heat Units (SHU). Add a fiery touch to your dishes and enjoy the natural spiciness that comes without additives or pesticides. Take your cooking to a new, spicy level with our high-quality organic chili flakes.

Jalapeno Chilis have their origin in the south of Mexico and owe their name to the city of Jalapa in Veracruz. Jalapenos have become the most popular chilli variety in Europe thanks to their fruity spiciness and versatile uses. The productive plant forms up to 9 cm long, very juicy fruits with clearly rounded tips. The unripe fruits are mostly green and turn into a bright red when ripe. The spicy Jalapeno Chili is usually between 5,000 - 25,000 Scoville, depending on ripeness, cultivation and processing. Jalapenos are particularly popular in Tex-Mex cuisine and should not be missing in any dish. Jalapenos harmonize perfectly with cheese, in meat dishes such as chili con carne or goulash, in BBQ sauces or in homemade wraps.

Ancho is the dried version of the Pablona Chili, which is native to Mexico. This very mild chili variety, which is particularly popular in Mexico, bears very large fruits, up to 15 cm long and 7 cm thick. Unripe fruits are green and change their colour from dark red to almost black when ripe. While the unripe, green Poblano Chili is mostly freshly processed, the fully ripe, dark fruits are dried. Now the fruit is called Ancho (Spanish for width), because the chili turns into a flat, very broad and heart-shaped pod. Dried pods are offered ground or crushed. The very mild variety has a fruity, almost sweet taste, reminiscent of dried raisins, liquorice, tobacco and coffee. Ancho is often combined with spicier chilli varieties to significantly reduce the overall sharpness. This chilli goes wonderfully with dark sauces, meat dishes and pasta or can also be combined with chocolate and fruit.

The small town of Espelette, with a population of 2000, is located in the French Basque Country, only a few kilometres from the Spanish border and the Atlantic coast. Around Espelette, a chilli variety is cultivated that has made the region world famous. The famous Piment d´ Espelette is not only an indispensable spice in the Basque homeland, but is now equally at home in top gastronomy and with hobby chefs all over the world. Botanically speaking, the Piment d´ Espelette belongs to the Capsicum Annum group and originally came from Central America. According to a legend, shortly after the discovery of America, a sailor brought some seeds from Mexico to his Basque homeland. In the Espelette region the chilli finds ideal climatic conditions and fertile soil. In February, the seeds are sown in greenhouses because the outside temperatures are still too cool at this time of year. Around 1 May, the seedlings are then transferred to the surrounding fields. By mid-August, the fruits have reached their final size and begin to turn red. Now the harvest begins, which lasts until the end of October. The harvested fruits are sun-dried on special grates for about three weeks, sorted by hand and then processed further. Our products come from controlled organic cultivation. Only a few farmers in Espelette produce according to organic guidelines. The Piment d´ Espelette is very mild, aromatic-fruity with slightly smoky and sweet components. The use of the Basque chilli is very versatile. In addition to meat and fish, the spice goes well with pasta and rice dishes, sauces, marinades and salads. Thanks to its mild heat, allspice d´ Espelette can even be combined with chocolate or fruit. Piment d´ Espelette is a protected designation of original French manufacturer (AOP - Appelation d´Origine Protégée) from Espelette. Only products bottled in their origin with the original AOP seal may bear and use the name! Please process or vacuum the product immediately after opening the packa

This Chili captivates by its bright red color and its intensive aroma, which is due to the only slightly available sharpness also for Chili beginners well to notice.

Jalapeno Chili is one of the most important and popular chili varieties in Mexico and the USA. This chilli variety is medium hot and very fruity. Due to the relatively thick flesh, Jalapeños are not suitable for air drying. Therefore, smoking ripe Jalapeno fruit has been a popular method of drying and preserving for centuries. Already the Aztecs developed this technique. The wood of the mesquite tree is used for smoking, which gives the dried fruits a strong, smoky taste. Smoked jalapeno is called chipotle. The Jalapeno loses about 90% of its weight through smoking. Chipotle chili is used as a spicy ingredient in BBQ products, stews, sauces and seasonings.

East African Uganda, a landlocked state in East Africa, is characterized by numerous lakes, savannahs and primeval forests. The special geological location directly on the equator, with large parts of the country lying 1000 metres above sea level, ensures a very constant and warm climate without extreme heat or cold. Wide regions of the country are very fertile, so that more than 80% of the working population work in agriculture. In addition to coffee, tea and bananas, the cultivation of various types of chili is becoming increasingly important. The chili species, once native to South America, were brought to Europe by Spanish and Portuguese explorers. The plant quickly spread rapidly throughout the world, supported by the great expansion of Portuguese colonial rule. In Uganda, the chilies find perfect climatic conditions and fertile soils. The plants of the Birdseye Chili, which grow to a height of about 150 cm, produce numerous hot pods, which ripen from green to orange to bright red. The small, round to pointed fruits, which belong to the group of Capsicum frutescens, owe their name ¨Bird Eye Chilis¨ to some bird species, where the fruits of the shrub are at the top of the menu. With 90,000 to over 120,000 Scoville units, Birdseyes are among the world´s hottest chilies. Their sharpness is intense and direct. Their taste is similar to that of Thai chilli, so they are very suitable for hot Asian dishes, but also for sharpening soups and sauces, stews, stews and hot BBQ sauces.