#Red chilli pickle manufacturer

[soniez]

Spice Up Your Life – The Ultimate Guide to Making Homemade Red Chilli Pickle

Red chilli pickle is a beloved condiment in Indian cuisine, renowned for its fiery flavor and ability to add a punch to any meal.  Whether enjoyed with parathas, rice, or as a side to your favorite curry, red chilli pickle is a versatile and delicious addition to any dining table.  In this comprehensive guide, we will walk you through the steps to create your own homemade red chilli pickle, ensuring that you can enjoy this spicy delight whenever you desire.

The Art of Pickling Red Chillies

Ingredients:

Fresh red chillies

Mustard seeds

Fenugreek seeds

Asafoetida (hing)

Turmeric powder

Salt

Mustard oil

Vinegar

Method:

1.   Prepare the Chillies:

Wash the red chillies thoroughly and pat them dry.

Remove the stems and slice the chillies lengthwise into halves or quarters, depending on your preference.  Be sure to wear gloves to protect your hands from the fiery heat of the chillies.

2.   Dry Roast the Spices:

In a dry pan, lightly roast the mustard seeds and fenugreek seeds until fragrant.  Allow them to cool, then grind them into a coarse powder using a mortar and pestle or spice grinder.

3.   Prepare the Pickling Masala:

In a bowl, mix together the ground mustard seeds, fenugreek seeds, turmeric powder, asafoetida, and salt to taste.  This aromatic masala will form the base of your red chilli pickle.

4.   Marinate the Chillies:

Place the sliced red chillies in a clean, dry glass jar.

Add the pickling masala to the jar, ensuring that the chillies are well-coated with the spice mixture.

5.   Add Vinegar and Oil:

Pour enough vinegar into the jar to cover the chillies completely.

Heat mustard oil in a pan until it reaches smoking point, then allow it to cool slightly.  Pour the cooled mustard oil over the chillies until they are fully submerged.

6.   Let it Mature:

Seal the jar tightly and store it in a cool, dark place for at least a week to allow the flavors to meld and develop.  Your homemade red chilli pickle will continue to improve in flavor over time.

Why Make Your Own Red Chilli Pickle?

While there are many commercial varieties of red chilli pickle available in the market, making your own at home offers several distinct advantages:

1.   Freshness:  By making your own red chilli pickle, you can ensure that you are using the freshest ingredients available, resulting in a superior flavor and texture.

2.   Customization:  Homemade red chilli pickle allows you to tailor the level of spiciness and seasoning to suit your personal taste preferences.  You can experiment with different varieties of red chillies and spices to create a pickle that is uniquely yours.

3.   Quality Control:  When you make your own red chilli pickle, you have full control over the quality and purity of the ingredients used.  You can avoid additives, preservatives, and artificial colors commonly found in commercial products.

4.   Satisfaction:  There is a sense of satisfaction that comes from creating something delicious from scratch in your own kitchen.  Homemade red chilli pickle is a labor of love that you can proudly share with family and friends.

Red Chilli Pickle Supplier and Manufacturer in India

As a leading food product company in India, we take pride in offering high-quality red chilli pickle made from the finest ingredients sourced from trusted suppliers.  Our state-of-the-art food processing facilities ensure that our red chilli pickle is manufactured under strict hygiene and quality standards, preserving its freshness and flavor.

Whether you are a fan of traditional spicy pickles or prefer a milder, tangier flavor, our range of red chilli pickles caters to every palate.  From classic recipes to innovative twists, we strive to delight our customers with our diverse selection of pickled delights.

Spice Up Your Meals with Homemade Red Chilli Pickle

In conclusion, making homemade red chilli pickle is a rewarding culinary experience that allows you to savor the vibrant flavors of Indian cuisine in the comfort of your own home.  With just a few simple ingredients and some patience, you can create a mouthwatering condiment that will elevate any meal to new heights of deliciousness.

Whether you are a seasoned cook or a novice in the kitchen, making red chilli pickle is a fun and rewarding endeavor that is sure to impress your taste buds.  So why wait? Gather your ingredients, roll up your sleeves, and embark on a flavorful journey as you create your own homemade red chilli pickle.  Your taste buds will thank you!

[tubetrading]

Spice Up Your Palate: Modern Food Products - Leading Red Chilli Pickle Supplier, Exporter, and Manufacturer in UAE and India

Modern Food Products takes pride in being your go-to source for the finest Red Chilli Pickle. As a trusted Red Chilli Pickle Supplier in UAE and India, we excel in delivering a perfect blend of spice and flavor. Experience culinary excellence with our meticulously crafted pickles, whether you're looking for a bold kick or a taste of traditional spice. Choose Modern Food Products for a journey of taste that transcends borders. With our commitment to quality, authenticity, and customer satisfaction, we bring the warmth of Indian spices to your table, ensuring each bite is a delightful and memorable experience.

Choose Modern Food Products for Red Chilli Pickle.

[nonvegpickle]

Variety of chicken pickle for all types of chicken lovers

There is no going back once you have developed a taste and tolerance for the heat of chicken pickle. You can't help but open the jar containing your pickled chicken. Chicken pickle, chicken achar, or Murge ka achar is well renowned for its reputation as India's most adaptable meal, complimenting nearly all varieties of Indian cuisine, including rotis, naan, rice, dosa, idli, vada, and basically everything.

Here is some good news for chicken pickle lovers. Consuming pickles has a number of unexpected advantages, such as a high source of important vitamins,  minerals, and antioxidants that help control blood sugar levels, aid digestion, protect the liver, provide probiotics, and help repair ulcers.

Chicken Pickle – 400gm

₹449.00

Weight: 400gm

With the flavors of north along the premium chicken marinated with our rich spices , Our Chicken pickle is a feast to Relish. This yummylicious pickle has its own flavor of aromatic masala magic, once tasted can’t you get enough to satisfy the taste buds and will finish it off.

Buy Now

Health benefits of good chicken pickle:

Improves digestion:

Enhancing metabolism: 

Regulates blood sugar: 

Electrolytes are provided:

Boosts Immunity: 

Enhances Heart Health:

About us (Achari Pickle) - Traditional Taste Of Delhi

Our pickles are made under a hygienic environment by using good quality products, natural preservatives and ensured unsaturated oil that suits the health of all age groups. Our pickles are mouth watering , spicy , delicious and moreover affordable with good quality and quantity.

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Contact Us:

Phone: +91 97177 24810

Email: care@acharipickle.com

Website: https://acharipickle.com/about-us/

Address: Lane no. 06, 35 Feet Road, Greater Faridabad, Haryana, India 121002.

[seoplassy]

Red Crushed Chilli: Health Benefits and Uses According to Indian Suppliers

Red crushed chilli, a staple in many kitchens worldwide, is known for its fiery flavor and health benefits. Euro Sun India, a leading globally supplier, provides high-quality red crushed chilli to meet diverse culinary needs.

Health Benefits of Red Crushed Chilli

Rich in Nutrients Red crushed chilli is packed with vitamins A, C, E, and K, as well as essential minerals like potassium, manganese, and iron.

Anti-inflammatory Properties Capsaicin, the active compound in chillies, helps reduce inflammation, benefiting those with arthritis and muscle pain.

Boosts Metabolism Consuming red crushed chilli can enhance your metabolic rate, aiding in weight management.

Improves Digestive Health It stimulates saliva production and promotes healthy gut flora, improving overall digestive health.

Pain Relief Capsaicin acts as a natural analgesic, making it useful in topical creams and ointments for pain relief.

Cardiovascular Health Regular consumption can reduce bad cholesterol levels and improve blood circulation, supporting heart health.

Antioxidant Properties Red crushed chilli protects against free radicals, reducing the risk of chronic diseases.

Supports Immune System High in vitamin C, it strengthens the body's defense mechanisms.

Culinary Uses of Red Crushed Chilli

Indian Cuisine A key ingredient in curries, chutneys, and pickles, red crushed chilli adds heat and flavor to many dishes.

Global Culinary Applications Used in Mexican, Thai, and Chinese cuisines, it enhances the flavor of soups, stews, and marinades.

Seasoning and Condiments Sprinkled on pizzas, pastas, and salads, it’s also mixed into spice blends and rubs.

Preservation Red crushed chilli acts as a natural preservative in pickles and sauces.

Red Crushed Chilli Industry in India

Leading Suppliers Euro Sun India stands out among Red Crushed Chilli Supplier from India for its quality and consistency.

Manufacturing Process As a top Red Crushed Chilli Manufacturer in India, Euro Sun India follows stringent quality control measures to ensure superior products.

Export Market As a prominent Red Crushed Chilli Exporter from India, Euro Sun India caters to major markets worldwide.

Wholesale and Trade Red Crushed Chilli Wholesalers in India play a crucial role in the supply chain, collaborating with Red Crushed Chilli Traders from India to meet global demand.

Choosing the Right Red Crushed Chilli Supplier

Quality Assurance Look for suppliers with certifications and a reputation for organic, non-GMO products.

Reputation and Reliability Choose suppliers with positive customer reviews and extensive industry experience.

Pricing and Packaging Consider suppliers offering competitive pricing and sustainable packaging options.

Customer Service Excellent customer support and responsiveness are vital for a smooth supply experience.

Conclusion

Red crushed chilli offers numerous health benefits and versatile culinary uses. When choosing a supplier, Euro Sun India stands out as a trusted name among Red Crushed Chilli Supplier from India, Red Crushed Chilli Manufacturer in India, Red Crushed Chilli Exporter from India, Red Crushed Chilli Wholesalers in India, and Red Crushed Chilli Traders from India.

[gofordistributors]

Golden Opportunities Await: Become Red Chilli Pickle Distributors Today.

Unleash a world of possibilities by seizing golden opportunities as Red Chilli Pickle Distributors! Spice up your entrepreneurial journey and partner with a leading brand to distribute the flavors that tantalize taste buds. As a distributor, you'll tap into a thriving market, satisfying the growing demand for quality condiments. Take the leap into a lucrative venture with us.

Wondering how to get started? Enter Go4Distributors – your gateway to success in the distribution realm. Go4Distributors facilitates seamless connections between manufacturers and distributors in India, streamlining the process for mutual benefit. With a robust network and expert guidance, Go4Distributors paves the way for aspiring entrepreneurs to become distributors for renowned products like the Red Chilli Pickle, turning dreams into reality. Embrace the spice of success with Go4Distributors!

Visit:- Red Chilli Pickle Distributors

[anandfoodproducts]

Top Manufacturers of Red Chilli Pickle in Rajasthan : Anand Food Product

Rajasthan, known for its vibrant culture and rich heritage, is also a treasure trove of culinary delights. Among the plethora of spicy delicacies that define the Rajasthani palate, Red Chilli Pickle stands out as a true gem. In this spicy journey, one name that resonates prominently is Anand Food Product. Renowned as one of the Top manufacturers of Red Chilli Pickle in Rajasthan, Anand Food Product has carved a niche for itself in the world of traditional Indian condiments.

A Legacy of Spice:

Anand Food Product, a name synonymous with quality and authenticity, has been a guardian of traditional flavors for decades. The company's journey began with a passion for preserving the age-old culinary traditions of Rajasthan. Today, it stands tall as a leading manufacturer of Red Chilli Pickle, captivating taste buds and spreading the essence of Rajasthan to every corner it reaches.

Quality Assurance:

What sets Anand Food Product apart from the rest is its unwavering commitment to quality. The company sources the finest red chillies from the arid landscapes of Rajasthan, known for producing some of the most flavorful and potent spices in the country. These handpicked chillies undergo a meticulous process of selection, ensuring only the best make their way into the production of the iconic Red Chilli Pickle.

The manufacturing process at Anand Food Product is a blend of traditional techniques and modern technology. The spices are ground using state-of-the-art machinery, maintaining the perfect balance between authenticity and efficiency. The result is a product that not only captures the essence of Rajasthan but also adheres to the highest standards of quality.

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[anandfoodproduct]

Anand Food Product is One of the best papad and mangodi manufacturers in India . We manufacture 13 variety of Indian Papads. The company established in the year 2000 as a sole proprietory firm, whose founder is Girdhari Lal Shah and the director is Anand Shah, has managed to deliver the best quality Hand Made Papad and Mangodi to our clients.Anand Food product is a Papad Dealers and Traders in India, manufacturer of Green Chilli Pickle in India or Green chilli Pickle manufacturer in Rajasthan, supplies of Papad, Mangoodi, red and green chilli pickle and with various varieties of products available,

[saucemanufacturerscompanies]

Explore The Different Sauces from Sauce Manufacturers in India

Sauces are a staple for everyone. They love to add sauces to their meals, such as burgers, to make them more flavorful and give them a lovely taste. Today, you’ll find a variety of sauces from different parts of the world; from India, you’ll find mint chutney, coconut chutney, and so on. These sauces have a unique and exotic flavour that can enhance the taste of any food. For example, mint chutney will make samosas taste so good. In this blog, we’ll be talking about the different types of sauces available and the uses of those sauces. Here are the five sauces that we’re going to discuss below:

● Mayonnaise is a smooth, creamy, and emulsified condiment that is made from eggs, vegetable oil, acid-like vinegar or lemon juice and is lightly spiced with red chilli powder. It is used to make salads, spreads, and dips. It is also used as a base for other dressings. You can buy it from a sauce manufacturer and company in India. ● Thousand Island is one of the most popular dressings, which is made from pickles, relish, onions, and so on. It is one of the healthiest dressings because it is fat-free. It is generally thick and sweet. It can be added to hamburgers to elevate their flavour and make them more juicy. ● You will find a variety of mustard sauces on the market, like Dijon mustard, hot mustard, yellow mustard, and so on. It is usually used on hot dogs, pizzas, and other meals to make them more flavorful. But be careful about choosing the right mustard sauce for your meals or snacks. ● Barbecue sauce is one of the most popular sauces in the world. It has tomato sauce as a base, along with other spices and condiments. It can be used for marination, as a glaze for chicken wings, grilled fish, and so on. ● Soy sauce is another popular sauce that has been used mostly in Asian cooking, such as noodles, sushi, and so on. It is usually made from soybean and wheat protein extracts, which are combined with water and salt. The above-mentioned five sauces are popular choices from sauce manufacturers and companies in India like Veeba. These sauces are the best option for you if you’re looking to buy them from Veeba, where you will get them at decent prices. However, if you want to know more about the company, you can visit their website and learn about them.

[spyranretailar]

Top 10 Must-Have Indian Spices for Your Kitchen

The exotic flavour and fragrant spices used in Indian cooking have earned it worldwide acclaim. Indian cuisine relies heavily on spices because of the way they elevate and enrich the flavour of the food. No matter how experienced a cook you are, authentic Indian flavour can only be achieved with a well-stocked spice cabinet. Discover the top 10 essential Indian spices that will take your cooking to the next level and make your taste buds do a happy dance in this blog post. If you are looking for one of the most distinct Spices Manufacturers in India, Spyran can fulfil your authentic spice needs.

Turmeric:

"Haldi" in Hindi, turmeric is a bright yellow spice with many positive health effects. Curcumin, a chemical found in turmeric, is anti-inflammatory and antioxidant. Turmeric is extensively used in Indian cooking not just for its earthy flavour but also for its warm golden colour. In meals like curry, rice, lentil soup, and pickles, it is an essential ingredient. Cooking with turmeric not only improves the flavour but also adds nutritional value to anything you're preparing.

Chilli Powder:

"Mirch" (Hindi for "chilli powder") is a hot spice commonly used in Indian cooking. It is prepared from dried chilli peppers and, depending on the type of peppers used, can be either mild or rather fiery. In many dishes, including curries, marinades, and spice mixes, chilli powder plays a crucial role. It adds a robust and spicy flavour while also colouring the food a brilliant red. Be sparing with it so you can control the heat to your liking.

Cumin:

Popular in Indian cooking, cumin (known as "jeera" in Hindi) adds a toasty, nutty flavour to food. Its entire and ground forms are equally popular. Before being added to a meal, cumin seeds are often roasted in the oven or tempered in hot oil to release their fragrant oils. Numerous rice and lentil cuisines, as well as spice combinations like garam masala, rely heavily on cumin. Its unique flavour profile enhances the richness of many Indian dishes.

Coriander:

Often referred to as "dhania" in Hindi, coriander is a popular spice in Indian cuisine. The fresh leaves (cilantro) and the seeds are both used for their flavour. Fresh coriander leaves give a reviving, herbaceous flavour, while coriander seeds have a warm, lemony, and somewhat nutty flavour. Spice blends, curries, and chutneys often feature ground coriander as an ingredient. The leaves add a fresh, vibrant flavour to dishes like salads, chutneys, and marinades.

Cardamom:

Cardamom, known as "elaichi" in Hindi, is an aromatic spice that has a mildly sweet and flowery flavour. The most common colours are green and black. Green cardamom pods are a common ingredient in chai tea, sweet Indian curries, and other delicacies. The black variety is used in spice mixes, savoury curries, and rice dishes due to its robust smoky flavour. Cardamom's invigorating aroma and flavour are a welcome addition to whatever dish you're preparing. Are you looking for an excellent Indian spice manufacturer who can fulfil your flavourful and aromatic spice needs? Look no further than Spyran.  

Mustard Seeds:

Tiny black or yellow seeds with a powerful flavour, mustard seeds are called "rai" or "Sarson" in Hindi. When toasted in oil, they give out a strong, nutty scent. Indian pickles, spice mixes, and vegetable meals all benefit greatly from the use of mustard seeds. They can be used either whole or powdered. Mustard seeds add a delicious blast of flavour to any food with their distinct tang and spice.

Fenugreek:

The bittersweet flavour of fenugreek, or "methi" in Hindi, is what sets it apart from other herbs. Indian cuisine makes use of both the leaves and the seeds of this plant. Methi paratha (a type of flatbread) and methi paneer (a type of cottage cheese curry) both benefit from the unique flavour of fenugreek leaves. Because of their potency, the seeds are typically roasted and ground before being used in spice blends or curries. Fenugreek is a great spice to use while making lentils, vegetables, and curries.

Garam Masala:

The aromatic spice blend known as garam masala is a staple in Indian cooking. Spices including cinnamon, cloves, cardamom, cumin, and black pepper are often included in the mix. Curry, rice, and stew all benefit from the addition of garam masala because of the spice's savoury, rich flavour. It can be added to a dish either during the cooking process or as a final garnish to bring out more of the natural taste. Garam masala's aromatic blend of spices is sure to improve any dish you prepare.

Asafoetida:

Asafoetida, or "hing" in Hindi, is a pungent and flavourful spice that is typically reserved for occasional use in Indian cuisine. It smells strongly like garlic and onions. During the tempering process, asafoetida is frequently added to the hot oil or ghee to unleash its aromas. Lentil meals, vegetable curries, and pickles all benefit from its inclusion. Asafoetida has a pungent odour, yet even a small amount of it adds a distinctive umami flavour that makes the dish better overall.

Cinnamon:

Indian food benefits greatly from the use of cinnamon, which is called "dalchini" in Hindi. It can be purchased in both stick and ground form and is made from the inner bark of cinnamon trees. Kheer (rice pudding), gulab jamun (milk dumplings) and gajar ka halwa (carrot halwa) all have cinnamon as an essential ingredient. It is also frequently used in biryanis and savoury curries, as well as spice blends. Cinnamon's warm, inviting aroma and subtle spiciness make it an indispensable ingredient in cooking.

Final Thoughts:

The best way to start a voyage into the world of Indian cuisine is to stock your kitchen with the top 10 must-have Indian spices. These spices, ranging from bright turmeric to fragrant cardamom and spicy mustard seeds, will give your Indian meals an authentic flavour and feel. Try up new permutations, play around with the proportions to find what works best, and let your imagination run wild. Having these vital Indian spices on hand can turn your kitchen into a fragrant haven, where you can indulge your cravings and impress your visitors with the delectable joys of Indian cooking. Indulge in the rich aromas and tastes of the high-quality spices. Trust Spyran - one of the top Spices Manufacturers in India for the best quality spices.

[lazzatfoodandspices]

Buy Nutri Soya Chunk Sopore | Lazzat Spices

In today's run-of-the-mill life, something heavier than protein has become a must for us. Are you thinking to buy Nutri Soya Chunks Sopore, and then choosing Lazzat Food & Spices? This is the best option for vegetarian people to meet protein deficiency. Soya chunks also contain many nutrients which help in strengthening the bones.

Lazzat Food & spices is one of the best manufacturers of masala products. This brand is the largest spice brand in India and is in high demand in the Indian spices market. Lazzat Spices Provides a very wide range of masala with quality, freshness and aroma such as Sabji masala, Mix vegetable pickle, Red Chilli Powder, Saunf Powder, Zeera Powder, Coriander Powder, Kasoori Methi, Shahi Qahwa and more. Therefore, Lazzat Spices is considered to be the perfect combination of quality and flavor that delivers a traditional flavor.

[jandhyalafoods]

Order best pandu mirapakaya pachadi | red chilli pickle

Jandhyala Foods are the best manufacturers of pandu mirapakaya pachadi online .We offers the best quality red chilli pickle ,order now for healthy, natural and tasty pandu mirapakaya pachadi

[tubetrading]

Food distributors company in Vadodara | mfpindia

Spice up your culinary creations with Modern Food Products, a leading name in the food manufacturing industry. With a legacy of enhancing flavors, we specialize in a wide range of food products including Red Chilli Paste, Hot Sauces, Mango-sliced Pickle, and more. As a prominent food product company in India, we prioritize taste and quality, ensuring every product meets the highest standards.

Whether you are in Vadodara or beyond, we serve as trusted food distributors committed to delivering excellence in every bite.

[priya309]

Mango Sliced pickle | Red chilli pickle - Manufactures - Supplier - Distributor - India, UAE, Saudi Arabia, Oman

Are you looking for the best and leading Food Products’ Supplier? Do you want to get in touch with the significant Mango Sliced pickle, Red chilli pickle, Red chilli Paste Manufacturer in Gujarat, India? If this is the case, then it’s high time to have all your specifications covered because of the fact – We are a highly known and greatly recognized Food Processing Company, and Distributor in United Arab Emirates (UAE), Saudi Arabia, Oman.

[carltonlassie]

I am overwhelmed by the urge to Learn about chilli peppers of all kinds like, there’s cayenne powder. paprika powder. Indian chilli powder. gochugaru. crushed red pepper. And you’re telling me there’s more variety of peppers???

Apparently knowing the scientific classification of peppers don’t help much, bc they’re basically all C. annuums. Bell pepper, cayenne, jalapeño, poblano, they’re all a cultivar of the C. annuum species. Some spicier ones such as habanero and tabasco fall under C. chinense (a misnomer in the same vein as Columbus calling native Americans Indians, apparently. The peppers came to China thru the Portuguese but it has become so widespread and widely used that the scientists thought it was native to China!) and C. frutescens

Some peppers

Bell peppers 0 SHU (from Szeged! Only one in the genus that does not produce capsaicin)

Banana peppers 0-50 SHU

Shishito peppers 50-200 SHU

Anaheim peppers 500–2,500 SHU. (U can make Chile relleno with this)

Poblano peppers 1,000–2,000 SHU (When harvested early and dried, it is referred to as an ancho, When fully mature and dried, it is referred to as a mulato)

Korean green peppers 1,500 SHU

Jalapeño peppers 2,500–8,000 SHU (A smoke-dried ripe jalapeño is referred to as a chipotle)

Cheongyang peppers 10,000 SHU (result of hybridizing local Jejudo chilli with Thai chilli)

Serrano peppers 10,000–23,000 SHU

Indian green chili (hari mirch = green chili, literally. Refers to different kinds of green chilis) most common is Jwala chili, clocking around 20,000–30,000 SHU

Cayenne peppers 30,000–50,000 SHU (transported by the Portuguese to China and India!)

Thai peppers 50,000–100,000 SHU

Habanero peppers 100,000–350,000 SHU (Disseminated to China over 500 years ago by Spanish and Portuguese explorers)

Spices

Paprika (Édes): made from bell pepper varieties! Not spicy at all, mostly for garnish, or if ur Hungarian putting cupfuls of it in your chicken to make csirke paprikas. I remember my Hungarian teacher telling me about Csípős and Erős and I think the latter is the spiciest? I think there’s also Félédes which means half-sweet. But the mystery remains as to what blends of peppers are used for the other types of Hungarian paprika

Paprika (Spanish): bro apparently these are smokier bc they’re smoke dried alongside tobacco leaves…. From La Vera peppers. Similarly to Hungarian paprika, we got dulce, agridulce, and picante. It is said that dulce and édes paprika can be interchangeable, but if you’re making a paella you might want to use the Spanish variety for the smokiness and if you’re making Hungarian gulyas then you’d use the Hungarian paprika. Essentially, just use the powder made for that country, which. I think is true of all these peppers in the list I guess lol

Cayenne: made from cayenne peppers, duh.

Gochugaru: different types based on how fine the powder is. Coarse gochugaru is mostly for making kimchis, any spicy dishes that would benefit from having visible pepper flakes. Fine gochugaru is for making gochujang or any salted/pickled seafood. Fine powder def imparts more flavor so if ur making tteokbokki u don’t have to put gochujang if u use fine gochugaru

Chili powder (Indian): made from a blend of peppers including round peppers and long peppers and Kashmiri peppers. The Kashmiri red peppers are bred specifically for the color and isn’t too hot. Some say you can substitute kashimiri chili powder with gochugaru tho I would love to taste test to see how similar they are

crushed red pepper (or red pepper flakes): typically made from three or four different chilies like Cayenne, bell, and ancho peppers. these are manufactured usually in India and China apparently!

Then what is the chili powder I get when I walk into an American grocery store. What’s in the Tex Mex chilli powder? What is it!!!! What pepper is it made of! Or is this pursuit of tracking down the exact cultivar futile since they’re all just ‘a blend of about 97 different peppers’

I will stop here for now but my enquiry might continue…… might fuck around and learn about the spice trade altogether I guess

[cpinhais1920]

PINHAIS: A Testimony of A Living History

(Translated from Maria Martinho's article, edited by S. M. Amamangpang)

A stone's thrown from the sea, Matosinhos is the epicenter of the canning industry to the north of Portugal. In that area alone, 52 fish factories were installed, today only two remain and one of them is PINHAIS. The company was founded in 1920 by António Rodrigues Pinto Pinhal together with his brother Manuel Rodrigues Pinto Pinhal, natives of Espinho, who initially dedicated themselves to salting fish in a small warehouse, and Luíz Alves da Silva Rios, who is believed to have launched the challenge to the two fishing brothers to set up a company dedicated to the manufacture of canned fish, to which Luíz de Sousa Ferreira later joined. With the construction of the factory, the company started to produce canned sardines, mackerel and horse mackerel in olive oil, spicy olive oil, tomato and spicy tomato sauce. “We still maintain the original process. From the treatment of the fish to the packaging, everything is done by hand,” guarantees António Pinhal, grandson of the founder and currently responsible for the family business that is in the third generation.

He was only eight when he had his first memory linked to Pinhais. Hand in hand with his father, he saw trawlers loaded with fish arriving at Matosinhos pier on a Saturday morning. “I always did that at the weekend, it was happy to see the seagulls approaching, it was a sign that there was a lot of fish”, he tells The Observer. Later, he was in his fourth year in Economics at the University of Porto when his father asked him to work with him. “My cousin was his right hand, but he got sick and called me. I went to the auction to buy the fish, did the commercial and export part. Only when my cousin passed away did I join the staffs of the company directly and, as a working student, I finished the Economics course at night. ”

For a decade, António was responsible for carefully choosing the raw materials for preserves, a function that allows him to distinguish the quality of a sardine with the naked eye today. “The sardine caught at four or five in the morning is better than the hake at midnight, I can see that from the eyes, the gills and the scales”, he says, adding that it was also on the wooden base of the trucks used to transport the baskets of fish that could take the real test of the nine. “I would take the sardine and throw it to the wood, if it jumped it had been caught in the morning, if it was quiet it was because it had been caught earlier.”

When he finished his Economics course, he already had several job offers, but his father said: either the bank or the factory. “The bug got into me and I ended up staying here. I don't know if I did it right or wrong, but I don't regret it.”

While most canning companies have industrialized over the years, Pinhais has decided to remain faithful to artisanal production, despite the various crises. “There was a Portuguese olive oil supplier that sold the product much cheaper and one day he asked my father if he didn't want to buy a car, which at that time cost about 100 contos, with the money he saved. My father did not have a license nor did he know how to drive, so he refused.” It was like this for four years, until it was discovered that this oil was adulterated. “The containers that other firms distributed to the United States were recalled and the canning industry crisis started there.”

In 1935, Pinhais launched Nuri, a brand with the same products, but aimed at the international market. “One of the partners in the company was my uncle, a public relations person who spoke several languages. It was he who discovered the first international markets and when he went to Spain he met a very beautiful Spaniard named Nuri, that's how he decided to name the brand. ”

During the 40 years that he is at the helm of the canning industry, António Pinhal confesses that the most difficult moment was when the European Union's share of fishing emerged. The golden season in Matosinhos was from June to October, which forced the official to go buy fish in Sines, Peniche, Figueira da Foz, Spain or France. Nothing that would move him or make him lose his faith, after all the Pinhal family is deeply Catholic and in António's office are visible old cans, black and white photographs of the family, but also saints and candles.

“My father went to Mass twice a day and until three years ago we used to pray the rosary half an hour before the people left.” At 4:30 pm, someone put a cassette in the tape recorder and workers exchanged fish scissors for the rosary. “We stopped doing that when we hired people with other religions, it didn't make sense to be imposing that. It used to be different, people were more devout, especially when we talk about a fishing community. Times change and we have to accept those changes. ”

The fish arrives every morning through a special door, leaves the boxes and is immersed in an aluminum container in cold water and salt where the brine is given. “The large sardine is 40 minutes, the medium is 15 minutes, and the petinga, 5,” says António Pinhal. After this process, sardines, mackerel and horse mackerel are spread on large marble tables, where the head and the gut are removed with a small knife. "This is a normally mechanized process, but here we do it by hand to ensure that the gut comes out completely."

Headless and with a spine, the fish is placed one by one on a metal grid and dipped in a tank with cold water to remove the salt. The rooks loaded with fish are distributed in carts that enter a greenhouse at 100 degrees for 10 to 12 minutes. They come out of there hot and during the cooling process all the moisture and grease drain out. “Thus, both water and fat do not go into the can and oil, when added, turns yellow and not brown. This is one of our major differences from the competition,” explains António Pinhal.

It is only after this phase that the fish is placed in containers to then be cut by hand with scissors to fit in the can of preserves, which can then carry tomato sauce, cucumber, carrot or chilli pickles. In this assembly line, several employees dressed in white are seated in a row, from the cap to the wellies, passing through the waterproof apron. Many have their names written on the back and pillows to ensure comfort throughout the day.

Emília Vaz is in the section dedicated to homemade tomato sauce. She is 67 years old and is the oldest employee of Pinhais. She started at 18 and at the end of 2020, she will retire. With the reddish apron and the sweat on her forehead, she proudly shows the marks on her body that the years of work left him. “I've already cut myself on the toes with the cans and scalded my foot to make tomato sauce,” she says, adding that the factory is her second home and her colleagues are part of her family. She treats them by their first name and says she likes to teach those who arrive there for the first time. Among all, she is known as the “Emília da Afurada” (Emília, The Sharp). “In the past, I crossed the Douro in a small boat, but nowadays I take the bus to Boavista and then take the metro to get here.”

About 30,000 cans come out of Pinhais every day, essentially filled with sardines. There is no waste around here, proof of this is that the fish's head, tail and gut is sent to the flour industry to fertilize the soil and the remaining oil is supplied to the soap industry. On the mechanical mat, the cans stuffed with fish and other ingredients arrive in a veritable rain of Portuguese olive oil and are then closed by another machine. Still greasy, the closed can is washed in a tank with water at 100 degrees and sterilized for 60 minutes to eliminate any bacteria and will be packed by hand. Three months is the minimum time to stay in the warehouse to gain flavor, only after this period of maturation is the canned ready to go on its journey.

Célia Ferreira is responsible for the packaging department and in the 15-minute snack break she is the only one in the room to wrap cans of preserves. “I can eat at home,” she says, smiling, guaranteeing that she likes what she does. Her mother, aunts and cousins ​​passed through Pinhais, so it would be almost inevitable for Célia to also work at the Matosinhos factory, where 1,200 cans per day pass through her hands. The natural employee of Leça da Palmeira walks surrounded by cards and packages painted in yellow, green, red or blue and knows the destination of each one by heart. "These go to Australia, those to the United States and those to the Czech Republic.

In 2016, the Pinhal family sold its stocks to an Austrian agent, the current owner of the brand. “It was a decision motivated by the fishing crisis, there were no orders, we lacked liquidity and we thought it was necessary to take this step. He is a trustworthy person, he has worked with us since 1985, he belongs to a family business connected to cereals. At one time, he was our best customer, he represented more than 70% of our exports, and he became the only way to save this firm,” recalls António Pinhal. Despite the change, everything seems to have remained. “The only premise was to leave everything as it is.” Currently, Pinhais exports 90% of its production to countries such as Austria, the United States, the Philippines, Denmark or France. Here, the points of sale are limited to gourmet stores. “Quantity is not quality. We bet on quality, while in large stores we buy a can of sardines at 0.90 cents, ours costs € 2.50. The labor is very expensive, we work with 14 or 15 stages, the other factories have only three,” justifies António Pinhal.

Extending the range of products is not part of the brand's plans, which work on original marble tables from 1920 and see their work space limited to small fish. However, there is a need to bring something new to the market, so next year, Pinhais will use leftover sardines to market patês. The online store was launched just in time for the pandemic and in the summer of 2021 a live museum is expected on the factory premises, a project that has lived in the drawer for several years and bureaucracy has delayed. “We want to make it known what the tradition of the canning industry was, showing, at the same time, how we work.”

António Pinhal is not afraid of the future and says that only the pandemic forced small changes in the company, such as the acrylics arranged among the workers, a laboratory converted into a quarantine room and more mechanized transport processes. The grandson of the founder of Pinhais eats preserves religiously every Friday at lunch. “Canning tins are normally six years old as an expiration date, but my father always preferred old ones that were 15 or 20 years old. Every Friday at lunch he opens an old can, watched, smelled and asked me to eat a piece. After five minutes, if I didn't feel bad, I would eat it. It was your guinea pig and I thought it was funny. ”

Source:

(https://observador.pt/2020/09/13/conservas-pinhais-a-fabrica-onde-se-rezava-o-terco-e-hoje-se-canta-o-fado-enquanto-se-enchem-latas/)

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