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    1. Home
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    3. Nutrition and buying tips: Chillies

    Nutrition and buying tips: Chillies

    March 25, 2015

    Nutrition and buying tips: Chillies

    Note: Chillies vary slightly in nutrition value on many small factors ranging from number of seeds, to stem used / not, to moisture content in the chilli. Below are average values per 1 tsp (2.7g) of chilli powder, applicable to our Kashmiri Chillies, Yidu Chillies and Tianjin Chillies.

    Proximates
    Water 0.29g
    Energy 8kcal
    Protein 0.36g
    Total lipid (fat) 0.39g
    Carbohydrate, by difference 1.34g
    Fiber, total dietary 0.9g
    Sugars, total 0.19g

    Minerals
    Calcium, Ca 9mg
    Iron, Fe 0.47mg
    Magnesium, Mg 4mg
    Phosphorus, P 8mg
    Potassium, K 53mg
    Sodium, Na 77mg
    Zinc, Zn 0.12mg

    Vitamins
    Vitamin C, total ascorbic acid 0.0mg
    Thiamin 0.007mg
    Riboflavin 0.025mg
    Niacin 0.313mg
    Vitamin B-6 0.057mg
    Folate, DFE 1µg
    Vitamin B-12 0.00µg
    Vitamin A, RAE 40µg
    Vitamin A, IU 801IU
    Vitamin D (D2 + D3) 0.0µg
    Vitamin D 0IU
    Vitamin K 2.9µg

    Lipids
    Fatty acids, total saturated 0.066g
    Fatty acids, total monounsaturated 0.087g
    Fatty acids, total polyunsaturated 0.216g
    Fatty acids, total trans 0.000g
    Cholesterol 0mg

    Tips on buying quality Chillies

    First find out which purpose you are buying the chillies for. Some chillies are great for adding colour, but are very mild, similar to our Yidu Chillies. Other chillies are very hot, but powdering doesn’t create a blood red colour that most of us are used to seeing with chilli powders commonly sold. This is because the inside of the chilli isn’t as red as the outer skin, much like our tianjin chillies. There are also extremely hot chillies such as the Bhut Jolokia, which must be used with extreme caution and of course can’t be used in large quantities. 

     

    All chillies also impart a different flavour in addition to mere spice. This is why you may notice the spicy flavour in Indian cooking and chinese cooking is very different – both countries are accustomed to different chillies. Hence, buying chilli powder off the rack may not lead to the best result. Some chilli powders are also not made fairly: using poor, cheap, quality chillies such as last season / almost expired / not ripe pods. Basically mixing in the pods that they would not be proud to sell in their whole form! In terms of flavour, the best flavour is also achieved by freshly grinding whole dried chilli pods.

    Our price for chillies today:

    Kashmiri Chillies
    50G (1.8 OZ) HKD 34
    200G (7.1 OZ) HKD 86
    500G (17.6 OZ) HKD 120
    1KG WHOLESALE PACK** HKD 154 

    Yidu Chillies
    50G (1.8 OZ) HKD 30
    200G (7.1 OZ) HKD 60
    500G (17.6 OZ) HKD 90
    1KG WHOLESALE PACK** HKD 120 

     

    Tianjin Chillies
    50G (1.8 OZ) HKD 30
    200G (7.1 OZ) HKD 60
    500G (17.6 OZ) HKD 90
    1KG WHOLESALE PACK** HKD 120

    March 25, 2015
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