Bio spice chilli pods whole

Our burning hot chilies can be cooked whole or crushed in a mortar. Since their taste is similar to Thai chilies, they are also particularly suitable for Asian dishes. But also noodle and meat dishes, hot sauces and chutneys you can heat up with the chilies properly.

You've always wondered who is responsible for the tingling heat in the chili pepper? We have the answer: the so-called capsaicin is to blame. What's particularly exciting is that capsaicin doesn't target the taste receptors on the tongue, however, but rather very specific nerve endings. The trigeminal nerve thus addressed then reports the stimuli "warm" and "pain" to the brain, which we interpret as spicy when we eat chilies.