Terre Exotique Angel Hair Chili 15g

Delicate but Spicy

Brilliant threads of vibrant red, Terre Exotique Angel Hair Chili are thin strands of sun-dried red chili peppers. Also called Saffron Chili, this beautiful spicy chili resembles longer saffron stems and can be used in much the same way.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

An elegant staple to your kitchen pantry, Terre Exotique Angel Hair Chili is a chili pepper from the Tianjin region of China. These delicate, thin threads of sun-dried red chili ranks 5/10 or 30,000 on the Scoville scale, about as hot as a Jalapeno pepper.

A gorgeous shade of red with a light and airy appearance, this chili is spicy, fragrant with an extremely subtle fruity flavor that lends an added spice and flavor complexity or an eye-popping garnish to any dish you prepare!


PREPARATION OR PAIRINGS

Its medium heat and depth of flavour allows a versatility for this spice in the kitchen. Terre Exotique Angel Hair Chili adds a layer of flavour to all kinds of cream-based soups, salads and hors d’oeuvres. Also marvelous as a garnish for that vibrant pop of red color.

Similar to saffron from where it gets its moniker, added preparation is recommended to bring out the full flavours of this chili. To release the aroma and bring out the full flavour of this pepper, gently toast in a pan for 30 seconds (it burns easily, each second will count) before adding to your dish or if used in broths, paellas and risottos, rehydrate with a little hot water.


DELICATE WITH A SPICY KICK

A chili with East Asian origins, Angel Hair Chili are peppers found near the shores of the Yellow Sea, in the Tianjin region of China. Made from sun-drying fine juliennes of whole long chili peppers, its elegant and feather-light appearance is easily mistaken for a sweet pepper, when in fact it is quite pungent and spicy with a 30,000 SHU on the Scoville scale, hotter than a French Espelette pepper but less than a Thai Bird Chilli.


Store it in an airtight container away from sunlight.

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