Tsilandimilahy Green Chili from Madagascar - Spice

Madagascar

• Botanical Name: Capsicum annuum
• Botanical Family: Solanaceae
• Extraction Method: Manual harvest, sun drying or used fresh
• Part of the Plant Used: Fruits
• Geographic Origin: Madagascar
• Appearance: Medium green chilies, 5 to 7 cm long
• Odor: Fresh, spicy, slightly sweet
• Flavor: Moderately spicy, slightly sweet
• Key Constituents: Capsaicin, dihydrocapsaicin, carotenoids
• Heat Level: 15,000 to 30,000 Scoville Heat Units (SHU) or a 7 on the Scoville scale
• Moisture Content: 10-12% (for dried chili)
• Solubility: Soluble in oil and alcohol, insoluble in water

• Stimulant: Revitalizes the body and mind, helps combat fatigue.
• Antioxidant: Protects cells against damage from free radicals.
• Digestive: Stimulates digestion and helps relieve stomach aches.
• Anti-inflammatory: Reduces inflammation and helps alleviate pain.
• Antimicrobial: Helps combat bacterial and fungal infections.

• Gastronomy: Used in spicy dishes to add moderate heat and unique flavor.
• Pastry: Incorporated into dessert recipes for a spicy and exotic touch.
• Food Industry: Employed in the production of hot sauces, marinades, and preserves.
• Wellness: Used in infusions for its therapeutic properties.

• Culinary: Add fresh or dried green chili to your recipes for a spicy and slightly sweet flavor.
• Infusion: Use the chilies to prepare stimulating infusions.
• Spice Blends: Combine with other spices to create flavorful blends.
• Sauces: Use to make homemade spicy sauces.

• Use in moderation, as Tsilandimilahy green chili is moderately spicy.
• Store in a cool, dry place, away from direct sunlight.
• Avoid contact with eyes and mucous membranes. Wash hands thoroughly after handling.