THAT would be crazy spicy. But to each his or her own! At it's core, peri peri sauce is a mix of chili peppers and garlic processed
with certain seasonings and olive oil. The oil emulsifies the sauce a bit,
adding a bit of airiness to the final sauce. Peri-Peri is rich in vitamins and
minerals — and holds metabolism enhancing and curative properties. The green
variety is packed with Vitamin C. The red genre has more Vitamin A than fresh
carrot — and sun drying increases the carotene content. PERi-PERi chilli seeds
are rich in Vitamins A, B, and C. They also have capsaicin, which enhances
mood: your pupils dilate, your metabolic rate increases, and there's a rush of
endorphins when you consume it! PERi-PERi is a natural preservative that prevents us from adding
weird or unnatural ingredients to our sauces. Unlike sriracha, which has
a rather one-dimensional garlic-and-vinegar accent, piri piri is traditionally
made with sweet pimento peppers as well as spicy chiles, and often contains
garlic as well as onions, occasionally some herbs, and usually a splash of lemon, vinegar, or whiskey, too We now know that chillies are also a good source of antioxidants. Forty-two grams
of the spice would account for your recommended daily allowance of vitamin C,
although admittedly that would make for a pretty strong curry. They are also
rich in vitamin A, as well as minerals such as iron and potassium.
a Capsicums, including chilies and other hot peppers, are in the middle of the
antimicrobial pack (killing or inhibiting
up to 75 percent of bacteria), while pepper of
the white or black variety inhibits 25 percent of bacteria, as do ginger, anise
seed, celery seed and the juices of lemons and limes. Cruciferous vegetables, like broccoli and cabbage,
have the same sugars that make beans gassy.
Their high fiber can also make them hard to digest. It will be easier on your
stomach if you cook them instead of eating raw.