"Brazilian Starfish" Chili Peppers Organic


Cultivated in the area of Kouses in Botano’s biodynamic garden, the Brazilian starfish is a uniquely shaped pepper, resembling a starfish - hence the name, that comes from, you guessed it, Brazil. They are sweet and fruity but with a touch of smokey medium heat, that is not too intimidating.

⦿ Ready to Use
One of the simplest ways to incorporate dried chili in your recipes is while cooking soup, stock, or chili, throw in a few of the dried chili to the simmering liquid. This will rehydrate the peppers while also flavoring your meal.
TIP: When cooking with chili peppers, be cautious since the fumes can become intense. Keep the lid on your cooking pot to keep the hot fumes contained.

⦿ Rehydrated Chili
Rehydrate the peppers by placing them in a bowl of boiled water and covering. Allow the peppers to sit in the water for around 15-30 minutes until they become pliable. Stir occasionally and repeat the process if necessary.

⦿ Chili Flakes & Powder
 Flakes: Hot pepper flakes will add a nice crunch and a strong bite of heat to whatever you’re eating. To prepare them, use a spice grinder or food processor, but pulse slowly. Or if you feel extra adventurous, use a mortar and pestle. Leave the seeds from the chili for a more coarse texture.
• Powder: Grinding fully dehydrated chilies into powder is a full-proof method to use your hot peppers. Simply add them to a spice or coffee grinder or food processor, and grind to desired consistency.
Caution: Do this outdoors or in a well-ventilated room if using hot peppers, and wear hand, eye, and breathing protection. 
TIP: Use a damp cloth to cover the grinder. Fine particles released while grinding will irritate your lungs. The hotter the pepper, the more carefully you should be when you grind it. Before opening the lid, let the particles settle completely.

⦿ Chili Oil & Sauce
• Oil: Make use of a light, neutral oil with a high smoke point. Sauté the chili for a few minutes over low heat in a skillet, or heat the oil and pour it over the peppers until coated. Allow for 1-2 hours before straining.
• Sauce: Add rehydrated chiles to a blender or food processor with some water which helps the peppers purre. Pulse and blend on high speed until it's ready. Optionally, strain the purre for a silky smooth texture.

◉ Spices should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.

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