Chili Rings
Dried chili rings, fruity and hot. A topping for wok, pizza and bowls.
- Finely cut chili pods as a crunchy topping
- Fruity-intense aroma with a piquant heat
- Classic in wok dishes and on pizza
- Also over salads, bowls and egg dishes
- A visual and flavourful highlight
You will receive 32 enjoyment points
Inhalt: 17 grams
+ 18,667 positive reviews
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Chili rings, a fruity, piquant heat as a crunchy topping
Our chili rings are finely cut, dried chili pods with a fruity, intense aroma and a piquant heat. As rings they stay visible and become a visual as well as flavourful highlight. We pack them in our manufactory in Klingenberg am Main.
How to use
Chili rings work in Asian wok dishes, on pizza and in tomato sauces, as a topping over salads, bowls and egg dishes or in a vegetable pan. Cooked in, their heat spreads evenly, as a topping they stay crunchy and decorative.
Good to know: finely dosable from subtle to fiery, so ease your way to the heat you want.
Pasta all'arrabbiata in 4 steps
- Heat 2 tbsp olive oil and briefly fry 1 tsp of chili rings with two cloves of garlic.
- Add a tin of chopped tomatoes and let the sauce simmer for 15 minutes.
- Season with salt and toss the sauce with cooked pasta.
- Serve with fresh parsley and a little olive oil.
What makes them special?
Unlike powder or flakes, the rings keep their whole shape and make a decorative statement on the plate. Their fruity, intense aroma seasons without overpowering a dish.
At a glance
- Finely cut dried chili rings
- Fruity, intense aroma with a piquant heat
- A topping for wok, pizza, bowls and egg dishes
- Finely dosable from subtle to fiery
- Manufactory quality from Klingenberg am Main
Goes well with
As other chili forms, our chili flakes and chili threads are a good match, and a little milder the ground Chili. For pizza and pasta, our Italian cooking collection fits well. Find more in our spice blends.
Frequently asked questions
How hot are the chili rings?
Piquant with a fruity aroma, finely dosable from subtle to fiery.
How do I use chili rings?
As a topping over wok, pizza, bowls and egg dishes or cooked into sauces and vegetable pans.
Rings, flakes or powder, which do I take?
Rings are decorative and release their heat mildly, flakes are a little finer, powder spreads the fastest.
Are the rings crunchy?
Dried, they are finely crunchy and keep their shape, ideal as a visible topping.
