Organic Ground Green Chili Pepper

Spiciness 6/10 — recommended by the Italian Chili Academy

Herbaceous, fresh and less aggressive than the red: the spiciness that leaves room for the flavour

Ground Green Chili Pepper from the Monastery of Siloam

Just one ingredient: ground organic green chili peppers, without salt, anti-caking agents, or blends with other spices. The color is a natural olive green, the aroma is vegetal and fresh, almost herbaceous, very different from the fruity, warm red chili pepper. Even the spiciness is different: 6 out of 10, more moderate and immediate, it hits immediately and dissipates quickly, leaving a note in the mouth reminiscent of raw bell pepper and green pepper. It's the perfect chili pepper when you want to add heat to a dish without overpowering it, especially with fish, vegetables, and delicate preparations. Grown, dried, and packaged directly by the monks in the monastery gardens in Maremma, Tuscany.
 
 
 

The roots of this chilli pepper lie in a question of ripeness

Green and red aren't two different varieties: they're the same fruit, harvested at different times. Chili peppers are born green, rich in chlorophyll, and as they ripen on the plant, they accumulate carotenoids that turn them red, yellow, or orange. During that transformation, everything changes: sugar levels increase, vegetal notes give way to sweeter, fruitier aromas, and the concentration of capsaicin, the molecule responsible for spiciness, typically increases, peaking at full ripeness. Harvesting a chili pepper while still green therefore means consciously choosing a different flavor profile—less potent, more fresh—and forgoing part of the ripe harvest. It's a choice that pays off in the kitchen, because green chili peppers do things that red chili peppers can't: in raw sauces, seafood, and anything that doesn't want to be overpowered.
 
 
 

Choosing Siloam Green Chili Pepper means taking care of yourself

Chili pepper is one of the most concentrated plant sources of vitamin C, and the green variety also contains chlorophyll and the compounds typical of the unripe fruit. Capsaicin, in smaller quantities than the red variety, remains the molecule studied for its effects on metabolism and taste perception. Its practical advantage in the kitchen is the same as any spicy food: it allows you to reduce salt, because a hint of heat gives the dish a flavorful perception that would otherwise be sought through salting. With an intermediate spiciness, it is the more "usable" of the two: it can be dosed more freely and is also suitable for those who don't like extreme spiciness.
 
 
 

How to Best Use: Organic Ground Green Chili Pepper

• ON FISH AND SEAFOOD DISHES: its herbaceous note is perfect where red would be invasive - a sprinkling on a baked fillet, on a fish soup or on some Organic Leonessa Potatoes boiled and seasoned with oil and parsley next to the boiled fish.
• IN FRESH SAUCES AND RAW DRESSINGS: mix it with oil, Slow Food® White Onion of Nepi finely chopped and lemon juice for a green sauce to serve on white meats and grilled vegetables; also excellent in a vinaigrette for Fresh organic green beans just scalded.
• IN CEREALS AND LEGUMES DISHES: it gives liveliness to a risotto Organic Baraggia DOP Brown Carnaroli Rice or to a legume soup, added at the end of cooking to preserve its fresh aroma.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community that cultivates the land around the monastery, in the province of Grosseto, according to the principles of organic farming, with crop rotation, green manure, and organic fertilizers. Its crops include fourteen varieties of chili pepper, some native and others from around the world, grown and processed entirely on the farm.
 
 
 

Ingredients

Ground green chili peppers from organic farming.

Spiciness: 6/10. Recommended by the Italian Chili Pepper Academy.
 
 
 

Food container

Store in a cool, dry place, away from light, with the jar tightly closed. Green chili peppers are particularly sensitive to light, which degrades their chlorophyll and causes them to turn brownish-ochre, losing their fresh notes. Therefore, keep them in the pantry, not on the counter, away from the stove. Always scoop them out with a dry spoon, as moisture compacts the powder.
 
 
 

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