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  2. Crushed red pepper - Wikipedia

    en.wikipedia.org/wiki/Crushed_red_pepper

    Crushed red pepper or red pepper flakes is a condiment or spice [1] consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne -type peppers, although commercial producers may use a variety of different cultivars , usually within the 30,000–50,000 Scoville unit range. [ 2 ]

  3. Capsanthin - Wikipedia

    en.wikipedia.org/wiki/Capsanthin

    Capsanthin is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the Capsicum annuum species of plants including red bell pepper, New Mexico chile, and cayenne peppers (Capsicum annuum) and a component of paprika oleoresin. [1]

  4. Cayenne pepper - Wikipedia

    en.wikipedia.org/wiki/Cayenne_pepper

    A large red cayenne Thai peppers, a cayenne-type pepper Capsicum frutescens. The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which ...

  5. A Month of Mediterranean Diet Dinner Recipes to Eat in January

    www.aol.com/month-mediterranean-diet-dinner...

    Prebiotic foods like edamame and garlic add flavor and additional gut-healthy benefits. Gochugaru is a Korean chile powder with a smoky-sweet flavor and mild heat. You can use a combination of ...

  6. Prebiotic foods like edamame and garlic add flavor and additional gut-healthy benefits. Gochugaru is a Korean chile powder with a smoky-sweet flavor and mild heat. You can use a combination of ...

  7. Kashmiri red chilli - Wikipedia

    en.wikipedia.org/wiki/Kashmiri_red_chilli

    Kashmiri pepper appears wrinkled and rough, often brownish when traditionally dried (long dry), but contains densely concentrated red pigment material. The American Spice Trade Association (ASTA) colour value is 54.10. This value helps identify the amount of colour that can be extracted from the chilli. [6] The capsaicin value is 0.325%. [6]