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Inside Chili Spice up Your Sales the World Peru

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Inside Chili Spice up Your Sales the World Peru INSIDE CHILI SPICE UP YOUR SALES THE WORLD PERU Ají is the common name for chillies in South OF CHILIES America, especially Peru. There are many types of chilli to discover there. Alongside the mild aji escabeche chilli is the lemon drop chilli with its intense citrus aroma, and the very hot, robust Small and pointy, round and juicy. rocoto. Deep green, blazing red. Fruity ROCOTO and mild – or up to 200 times hot- Species: Capsicum pubescens ter than traditional Tabasco sauce. CHINA Heat (0–10): 8 Chilli is all of that. Chilli is a popular seasoning in China too, and it’s LEMON DROP CHILI the basis for the most popular Chinese sauce, Species: Capsicum baccatum hoisin sauce. The santaka chilli provides the right INDIA 100% APPEAL. Heat (0–10): 7 The dynamite of spices comes in amount of heat. a remarkable range of shapes, The home of the bhut or naga jolokia chilli, which There are thousands of varieties is world famous on account of its tremendous of chilli throughout the world, and FIVE TYPES OF CHILLI USED FOR CULTIVATION effects and flavours, inspiring SANTAKA heat. This chilli contains over a million Scoville Species: Capsicum annuum units, knocking the red sabina chilli (which has with them a plethora of adventur- · Capsicum annuum: these chillies are the most widespread here in Germa- people to unusual combinations, Heat (0–10): 9 only half as many Scoville units) off the top of the ous tastes. Capsaicin is the name ny. They vary greatly in shape, appearance and heat. world heat table. The bhut / naga jolokia chilli · Capsicum baccatum: berry-shaped chilli varieties which are usually peren- typically has a wrinkled surface. of the substance which stimulates nial in their countries of origin (such as the countries of the Andes). INDONESIA us and RAPS knows well how to · Capsicum chinense: extremely hot varieties with a fruity note. The name ‘chinense’ (=Chinese) is misleading, since most varieties originate in Cen- The universal spice in Asian cuisine comes from BHUT-NAGA- JOLOKIA-CHILI make the most of it, with a wide tral and South America. Indonesia: Rawit is a very high-yield variety of Species: Capsicum chinense · Capsicum frutescens: intensely hot. Everyone knows the most famous chilli whose long, slender fruits are especially range of products that provide Heat (0–10): 10+++ member of this species, the tabasco. easy to dry. just the right amount of seasoning · Capsicum pubescens: hairy leaves and large, thick-fleshed fruits. The only NEPALI ORANGE species which can withstand frost (down to –5 °C). Species: Capsicum frutescene for sausages, meats, salads, dips RAWIT Heat (0–10): 8–9 Species: Capsicum frutescens and your own personal creations. Heat (0–10): 8 There is triple fire in RAPS Magic LOMBOK THAILAND Inferno seasoning oil alone … CHILLI HEAT RATINGS – THE SCOVILLE SCALE: Species: Capsicum annuum In 1912, Wilbur Scoville had the idea of measuring the heat of chillies by dissolv- Discover the Thai chilli in all its colours: the Heat (0–10): 7 ing different amounts of chilli powder in sugar-water and diluting that solution small, hot phrik khi nu, also known as bird’s eye until the heat could no longer be tasted. The extent of dilution is called the Sco- chilli, and the slightly larger and milder phrik JAPAN ville rating. Pure capsaicin, however, is so hot that Wilbur Scoville had to knock chi fa. Chilli is used in many different dishes, off a few zeros: one part capsaicin to one million parts sugar-water produces a which is why today’s kitchens are depending on taste, and is an essential ingredi- Honka, a hot type of chilli that goes perfectly measured figure of 16 Scoville units. The scale ranges from one to ten. Our own ent of curry paste. with fish. The surface of this orange or red chilli hotting up. You too can play with is typically wrinkly. Honka is an extremely high- native bell paprika, however, is not considered, since it has zero Scoville units so fire and spice up the senses for a MEXIKO yield chilli with narrow, thin-walled fruits and is it drops off the bottom of the scale… BIRD’S EYE CHILI/PHRIK KHI NU popular for use with sushi. boost in sales. This is where chilli originated – including the Mild 100–1500 Species: Capsicum frutescens E.g. Anaheim, cherry, peperoncini hottest varieties such as the fiery habanero with 0–2 Scoville units Heat (0–10): 10 its fruity aroma, the universally popular jalapeño, Hot 1500–15 000 HONKA E.g. jalapeño, chipotle The biggest and most important and the rare uvilla grande chilli variety whose fruits 3–5 Scoville units PHRIK CHI FA Species: Capsicum frutescens resemble sour cherries. Very hot 15 000–100 000 E.g. serrano, cayenne, Thai chilli, farming regions are in countries Species: Capsicum annuum Heat (0–10): 9 6–8 Scoville units santake Heat (0–10): 5–8 Extremely hot 100 000–200 000 like Indonesia, China, Thailand, E.g. Jamaican Hot UVILLA GRANDE TAKANOTSUME 9–10 Scoville units India, Mexico and Peru. But chilli Species: Capsicum chinense Species: Capsicum annuum Excessively hot >200 000 E.g. habanero, bhut jolokia, Trinidad 10+ Scoville units Scorpion, Carolina Reaper the peppers on each plant differ in Heat (0–10): 10 Heat (0–10): 9 peppers can now be grown easily in Southern Europe, thanks to ripeness and RAPS’ quality stan- JALAPENOS Chilli packs a punch. Species: Capsicum annuum many years of experience. RAPS dards come into play even as the Did you know that chilli peppers harvested simultaneously from Heat (0–10): 5 a single plant can actually have different levels of heat? harvests and processes chilli raw materials are being selected. That’s why at RAPS we anaylse each and every fruit for its HABANEROS varieties from all over the world. capsaicinoid content and mix them so that the heat is always the Species: Capsicum chinense same for each product batch. Harvesting is done by hand, since Heat (0–10): 10 TOP CHILI PRODUCTS CON- PRODUCT BEZEICHNUNG PRODUCT GROUP PACKAGING DESCRIPTION TENTS 1001531-002 SWEET CHILLI DIP Dip sauces Squeezable 1.3 kg Seasoning sauce with a savoury-spicy touch of tube ginger, curry and honey, for dipping. 1695343-002 MAGIC MANGO Marinades Bucket 2.5 kg / With mango, chilli and pepper, fruity-hot seasoning CHILLI 5 kg note for pale meats and fish. 1000818-003 CHILLI FLAKES Raw spices Tin 0.340 kg Crushed chilli. CRUSHED 1704161-002 MARIFIX MILD Marinades Box 4.8 kg With chipotle, tabasco, yellow and red peppers, for CHILLI fruity-savoury pan-fried dishes made with beef, pork and poultry. 1000415-007 CHILLI OIL Vinegars and oils Bottle 0.5 l With extra virgin olive oil. 1000552-003 CHILLI CON CARNE Kitchen aids Bag 1 kg With paprika, tomato and chilli, instant product for FIX making chilli con carne quickly and easily. 1000456-002 THAI RED WOK Dip sauces Bucket 5 kg With special Thai red curry paste, soya sauce, lemon SAUCE and chilli extract. 1035236-007 JALAPENO TYPE Flavours Squeezable 1 kg Jalapeño flavouring. FLAVOURING tube 1000136-001 CHILLI WHIP Raw sausage Bag 1 kg Raw sausage seasoning with chilli, peppers and pepper seasoning chips 1701829-001 CHILLI PASTE Seasoning pastes Tin 1 kg Fine paste containing chilli paprika 1704957 -001 MARINOX SAMBAL Marinades Bucket 2.5 kg / With sambal oelek, pepper and onions, for fruity-hot -002 5 kg pan-fried dishes, grilled dishes, sauces and ragouts. 1704953 -001 MAGIC INFERNO Marinades Bucket 2.5 kg / With habanero, chipotle and tabasco chilli, for all -002 5 kg kinds of hot and spicy grilled dishes. 1704977-001 3 CHILLI MIX SPICE Spice mill Box 0.210 kg A coarse chilli seasoning blend for spice mills con- MILL taining three types of chilli (including chipotle and jalapeño). Suitable as a top note for very spicy dishes. 1704964-001 TEX-MEX CHILLI Seasoning blends Tin 0.8 kg A reddish, sprinklable seasoning with visible ele- SEASONING ment; hot-fruity flavour. Ingredients include cooking salt, demerara sugar, chilli and chilli flakes (tabasco and chipotle), onions, paprika. Your customer consultant will gladly answer your questions and is available to provide specialised advice and project assistance. Order hotline: +49 9221 807 383 Fax: +49 9221 807 177 More information and recipe ideas at: www.raps.com · [email protected] RAPS GmbH & Co. KG · Adalbert-Raps-Straße 1 · 95326 Kulmbach The contents of this publication have been produced to the best of our knowledge. However, we cannot be made liable for anything that happens as a result of using the information herein, or for consequences under food law. INSIDE CHILI CREATIVE CUISINE STREETFOOD – IT’S HOT! Benefit from new trends with RAPS. Streetfood is enjoying an enormous surge in popularity – and with it, chili is on everyone’s lips. Therein lie some great opportunities, particularly for proprietors of food counters and kitchens who can amaze their customers with their creativity. With its big selection of seasoning and marinades, RAPS offers you everything you need to enthral customers with your creative dishes. For instance: use RAPS TEX-MEX CHILI SEASONING to quickly and easily conjure up delicious mango chicken wraps and Tex-Mex salmon burgers in front of their very eyes. It will bring your customers closer and make your Streetfood kiosk a success. TEX-MEX SALMON BURGER RECIPE: #7000634 CHILI-MANGO-CHICKEN-WRAP INGREDIENTS RECIPE #7000630 10 tortilla wraps 800 g chicken breast 20 g 1704964-001 TEX-MEX CHILI SEASONING 20 ml 1093210-004 PEANUT OIL 200 g sour cream, for spreading 4 ripe avocados 5 g 1701966-001 GARLIC PASTE 1 lime 4 g 1000889-001 GROUND CUMIN 3 g 1000815-001 BLACK PEPPER CRUSHED 30 ml 1093280-004 LIME OIL 100 g diced tomatoes 2 ripe mangoes TEX-MEX CHILI SEASONING 10 g brown cane sugar PROD.
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