{"id":5256,"date":"2016-05-22T11:30:47","date_gmt":"2016-05-22T09:30:47","guid":{"rendered":"http:\/\/fratelliaifornelli.it\/en\/?p=5256"},"modified":"2016-05-22T09:29:52","modified_gmt":"2016-05-22T07:29:52","slug":"chili-peppers","status":"publish","type":"post","link":"https:\/\/fratelliaifornelli.it\/en\/chili-peppers\/","title":{"rendered":"Chili peppers"},"content":{"rendered":"

We often \u00a0read\u00a0the words “a pinch of chili pepper”\u00a0among the ingredients of a recipe without any indication about the variety and quantity… As if it were a negligible surplus, only useful to spicy the recipe. Different varieties of chili peppers, however, not only will make your dish more or less spicy, but they will change its\u00a0taste.<\/p>\n

\"peperoncini-specie\"<\/a>Without any doubt chili peppers has to be dosed properly; especially if we run into the Super-Hot varieties. The right variety can enhance and make a sauce, and and why not even a dessert, memorable. In overdose, however, it will hide any other flavor of the dish.<\/p>\n

The cultivation at\u00a0home of chili is not complex, it requires some\u00a0attention during the germination of seeds. We’ll talk about this later on \ud83d\ude09 . For now we will briefly describe the varieties that we ourselves have grown this summer \ud83d\ude42 .<\/p>\n

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