Dozens of varieties of capsicum peppers are blended with a pinch of salt into a finely ground powder, full of intense heat, smoke and sweet notes of cocoa, molasses and coffee. The chiles are grown by the indigenous women of the Baniwa, who live in the rainforests on the borders of Brazil, Colombia and Venezuela. And while the chili powder has not yet been judged on the Scoville scale, we recommend using it sparingly when making beans, chilies or any other dish. You can always add more if extra heat is needed!
Used nearly every day in the community, the peppers are believed to ensure health and protection. So it’s no surprise that over 70 varieties of the pepper are now cultivated in the region where the Baniwa live. Once grown, an arduous process of collecting, drying, roasting, grinding and salting the peppers is performed, all by women, to then be enjoyed by the community and distributed globally.
We test everything we sell. Here’s how we’d use this.
Use in very small quantities to add heat and complex flavor to vegetable dishes, chilies, beans and any other place you might use chili powder.
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