Organic Extra Hot Red Chile Powder (90,000 SHU)
This is a very spicy chile powder, so eat with caution! As anyone who loves chiles can tell you, incorporating chile powders into your routine will help you take your love of food to new heights, as you will have a visceral, physical reaction to eating something that is this hot! Some people call this reaction the food equivalent of a "runner's high." Eventually you come to enjoy and even crave spicier food, but luckily your body will never actually become dependent on capsaicin. You'll just want it for the thrill it brings!
Human beings have always been adventure seekers. We love the thrill of the unknown, and we are excited by uncomfortable situations where we know we will come out on the other side just fine. This is why we love Halloween so much, why we seek out more and more wild rollercoasters, and why we continue to develop chiles that increasingly overtake the threshold of what is the hottest chile available to the general public. Currently, the hottest chile is officially the Carolina Reaper, but not for long, as there are already some farmers claiming to have hotter chiles that just have to be tested for proof!
Having hot chile powders such as this add a bit of excitement to our lives. We are not in any real danger when we eat super spicy foods, our brains just think our mouths are on fire for a brief moment. This is because of the TRPV1 receptors on our tongues. The capsaicin in chiles locks into these receptors and convinces our brains there is a very real problem going on in our mouths, namely that our tongue is in grave danger and needs help immediately! The body then releases endorphins as a way to counteract the pain, much as it would with a real injury. The plus here being that your tongue isn't actually in any danger, and you're essentially getting this endorphin rush for free without any of the harm that would come from a real burn. Interestingly, a compound in peppermint also fits into these receptors of our tongues, making our brains think our tongues have been exposed to a chill! Quite the opposite of the experience of eating a chile.
As we've experimented more and more with crops and our pain tolerances over the past 12,000 or so years that we've been eating chiles have improved, human beings have come to appreciate a good spicy chile powder. This is where our Organic Red Pepper 90,000 SHU comes in, to step up as an extra hot chile powder with a punch that will give even the most experienced chile lover a case of watering eyes and red ears.
Chile plants require a lot of water to grow and need a lot of direct sunlight to be productive. The more sun they get, and the more stressed the plant is as it grows, the spicier the pods will be. They need soils that are rich in organic material. Typically, chiles require 18-38 inches between plants to produce a good amount of pods. Plants will grow to be up to 3 feet tall. Chiles are susceptible to root rot and should not be over watered. They should be watered in the morning, and in the wild the plants do better when they get water earlier in the day because their roots tend to dry out as the sun rises. When they are watered or rained on before dark, their soils stay too moist and encourage root rot. Soils should be well-drained and free from weeds. Aphids and spiders tend to linger around chile plants and can cause damage if not controlled. Chiles can take anywhere from 60 to 150 days to mature to the point of being harvested.
Our Organic Red Pepper 90,000 SHU is from India.
This chile powder has a heat range from 80,000 SHU to 100,000 SHU but tends to linger right around 90,000 SHU.
This is a chile powder you use when you want some heat! We love incorporating it into cheese-based dishes, like macaroni and cheese or on pizza. Anything tomato-heavy also tastes great with a bit of chile powder to spice it up. We like to sprinkle a little of this in soups and stews, especially creamy soups. Cream of mushroom soup with a pinch of Organic Red Pepper 90,000 SHU will probably confuse your mouth at first, and then you will find a bit of joy in that heated bite that is both warm for the soul and extremely spicy on the tongue.
Add it to spaghetti and meatballs, eggs, goulash, black bean soup, or on breakfast sandwiches. Stir a spoonful into half a cup of cream cheese and half a cup of mayonnaise for a dip you won't be able to stop eating. Add some garlic for even more savory, delicious flavor.
To make the best grilled cheese you've ever eaten, prepare two slices of a thick bread, Italian works, by spreading mayonnaise on one side of each slice. This will be the side that you will put face down in the pan. Turn your heat on medium and put a small pat of butter in your nonstick pan. Once it's melted, lay one slice of bread mayonnaise side down in the butter. Add two slices of pepper jack cheese, a layer of pickles, a small pinch of this chile powder, and then two more slices of pepper jack cheese. Top with the other slice of bread, then cook for about 4 minutes, add another small pat of butter and flip the sandwich down onto the butter once again. Total cook time should be about 8 minutes. If you are not the type who enjoys a side of tomato soup with your grilled cheese, try dipping this creation in ranch dressing or ketchup! If you don't like pickles, you can omit them or replace them with jalapeno rings for a similar crunchy effect.
Ground chile powder is the more convenient option for chefs who enjoy adding some real heat to their recipes. Having whole chiles on hand is good for making chile rellenos or adding to a liquid-based recipe, but chile powder is certainly easier to incorporate and requires much less prep work.
It tastes spicy! This is a very hot chile powder, so handle with care. We suggest using a little of this powder at first and then adding more if you want it because it may shock you with how spicy it is!
If you are new to eating chile powders, try not to start with this one! Instead, work your way up from a chile powder with less heat, like Ancho Chile Powder.
Serving Size1 tsp
Amount Per Serving
% Daily Value*