Spiciness can be combined with almost all spices, aromas and flavours. Please cut or chop hot chilies very finely. This way the spiciness is distributed more evenly throughout the dish.
When using hot spices, always work your way up to the spiciness slowly. Cooking and eating should be fun and not painful.
Capsaicinoids irritate eyes and mucous membranes! Please be sure to wash your hands after handling fresh or dried chilies. Alternatively, we recommend wearing gloves.
Chili spiciness is soluble in fat or oil, but not in water. That's why fattier, cool yogurt and quark products are perfect for reducing the spiciness.
