CHILLI POWDER EXTRA HOT 100g - TRS
- TRS Extra Hot Chilli Powder is a proposition for true lovers of intense heat and bold flavors. This spice is made from selected, hottest varieties of chillies that are dried and ground into a fine powder.
CHILLI POWDER EXTRA HOT 100g - TRS
TRS Extra Hot Chilli Powder is a proposition for true lovers of intense heat and bold flavors. This spice is made from selected, hottest varieties of chillies that are dried and ground into a fine powder. It is characterized by a deep red color and a sharp aroma that instantly defines the character of any dish. It is an essential ingredient in global cuisines where spiciness plays a key role.
Ingredients: 100% ground chili
TRS Extra Hot Chilli Powder comes from a brand renowned for providing authentic spices of the highest purity, particularly valued in Indian and Pakistani cuisine. The Extra Hot variant is significantly more potent than standard chili powder, meaning only a small amount is needed to give a dish a powerful kick of heat. It is an ideal choice for preparing homemade curry pastes, spicy stews, and traditional Mexican dishes like chili con carne.
In Asian cooking, this powder serves as a base for creating warming sauces and meat marinades, especially for poultry and lamb. Thanks to its fine texture, the spice blends perfectly with other ingredients, distributing the heat evenly throughout the dish. It can be added at the beginning of cooking to bring out the full depth of flavor, or at the end to maintain an intense burning note. TRS chilli powder contains no artificial colors or preservatives, allowing you to enjoy a pure, natural product.
Beyond its culinary uses, chili is prized for its warming properties and metabolism-boosting effects, mainly due to its capsaicin content. The product is packed in a sealed bag to preserve freshness and aromatic intensity for a long time. By choosing TRS spices, you can be sure you are using products trusted by professional chefs worldwide, for whom quality and authenticity are top priorities.

