These dried spicy filaments give a unique effect to the garnishes of dishes with their bright red color and braided shape. They are also called angel threads, because they are incredibly thin thanks to the drying and cutting process - which makes the threads about a millimeter wide and about 8-10 cm long.
With their taste and aroma they complement the recipes with warm, only slightly spicy notes. They give a predominantly delicate flavor, as befits a decoration, which also adds fruity hints, evoking the taste of citrus fruits and fresh red peppers.
You can add the chili threads for a touch of soft heat on meat, fish, vegetables, soups, pasta, pies and many creative and gourmet recipes.
Like all chili peppers, they contain capsaicin, which determines their spiciness and provides beneficial properties to the body. It is the main bioactive plant compound contained in chili peppers, accompanied by vitamins, minerals and antioxidants.
Chili peppers, thanks to capsaicin, are associated with well-being for their properties of stimulating blood circulation, with a vasodilatory effect. They also have useful qualities to stimulate the metabolism and increase heat dispersion.
Be careful when using chili peppers at the table, since excessive consumption can cause burning in the palate and oral cavity, irritation of the gastrointestinal walls. Caution is recommended when taking chili peppers in case of digestive disorders, gastric ulcers, gastroesophageal reflux and irritable bowel syndrome.
Use of chili pepper threads in cooking
The filamentous version of chili pepper is perfect for decorating and flavoring hot and cold, savory and sweet dishes; in many gourmet and creative cuisine recipes. Angel threads are stunning at first sight, in addition to being used as a garnish, they are also suitable for releasing the typical aroma of this spice and their light spiciness. Thinly sliced and easy to handle, they are ready for use: they are usually not used during cooking, but are added at the end as a decoration.
Decoration: the chili threads are particularly ornamental on appetizers, salads, side dishes, stews, soups, tarts, egg dishes. They stand out on cream and garnish creams. Wherever you want a touch of color, they can be added to the aesthetics of the dish. These chili tufts offer a chic and geometric style to a dish, perfect for garnishing even sushi or cakes in a versatile way. A generous handful gives height and scenography to the dish, creating an exclusive bright nest. Just add a few threads to the dish, as desired, to create an imposing structure in flavor and appearance. Chili threads are also an economical alternative to saffron decorations to embellish any dish.
Toasting: roasting them quickly gives angel hair a smoky dimension, darkening their color. Flexible and thin, they can be lightly toasted in a pan for a minute, without seasoning, to bring out the depth of flavor. Be careful because the threads burn very quickly.
To spice: although they are often used as a garnish, they can be eaten and added as a condiment. They develop a unique aroma on fish and meat dishes, even in combination with aromatic herbs thanks to their herbaceous flavor. If you want to use them to spice up a broth, a sauce or a thick soup, it is advisable to add them after turning off the heat, stirring them quickly before serving. You can rehydrate the chili threads in hot water, then add them to the dishes; They work well with risotto, seafood soups, and one-pot meals like paella.
Desserts: The mild spiciness of chili pepper threads can even be great in desserts to balance out some chocolate and fruit desserts.
Oriental cuisine: They are a key ingredient in kimchi, a traditional Korean dish made from fermented vegetables and spices. In Chinese cuisine, chili pepper threads are mainly paired with egg-based dishes. Remember to wear gloves when handling chili pepper threads and do not rub your eyes or mouth after touching them; because the alkaloid capsaicin contained in it may burn and irritate mucous membranes and skin.
Korean Kimchi with Chili Threads
Ingredients: 1 Chinese cabbage (or napa cabbage) - 1/4 cup sea salt - 1 tablespoon grated garlic - 1 teaspoon grated fresh ginger - 1 teaspoon granulated sugar - 2 tablespoons fish sauce or salted shrimp paste - 3 to 5 teaspoons chili threads - 8 ounces daikon (Korean radish), peeled and julienned - 4 medium shallots, cut into medium pieces Directions Slice the cabbage into quarters.rti, cutting it lengthwise through the stem. Remove the core from each piece. Each quarter should be cut crosswise into strips about 5cm wide. Salt the cabbage in a large dish, rubbing it with salt until the cabbage begins to soften. Cover the cabbage with water. Place a plate or lid over the cabbage and let it sit for an hour or two. Rinse the cabbage three times with cold water. Set aside for 15-20 minutes to drain in a colander. Start making the spice paste. Use a large bowl to combine the water, fish sauce (or shrimp paste), ginger, garlic and sugar. Add the chili flakes, using 3 teaspoons for a sweeter effect and up to 5 teaspoons for a more intense heat. When the cabbage is almost done, as the soaking time has elapsed, gently squeeze out any remaining water. Then mix it with the spice paste, also adding the shallots and radish. Now put the kimchi in a glass fermentation jar. As you pour into the jar, press down so that the liquid rises and covers the vegetables. Then seal the jar. Place a plate under the jar to catch any spills. Leave the jar at room temperature (cool) for at least 5 days away from direct sunlight. You should check it daily, as once it is sufficiently fermented, it should be refrigerated.
Origin and cultivation
Chili peppers are botanically classified as the fruits of the Capsicum plant, generally the Capsicum annuum variety, which belongs to the Solanaceae family. There are many varieties of chili peppers, known for their spicy flavor or sweet fruit, and among the most widely grown in addition to Capsicum annuum are Capsicum chinense and Capsicum frutescens. The plants are found throughout the world, consistently cultivated for centuries to obtain the fruits - used both in cooking and as herbal remedies. Most of the chili peppers obtained are used as a spice cooked, dried and reduced to powder. They are distinguished by the shape of the fruit, color but above all by the spiciness - evaluated on a scale of measurement defined called Scoville scale. The value is given by the quantity of capsaicin present in the chili pepper - from the zero degree of peppers to the spiciest varieties such as the Habanero or the Carolina Reaper. The chili pepper threads are created with dried red chili pepper, of mild spiciness. In oriental recipes, Korean or Chinese chili peppers are used - both the spicy one from the Tsientin region and the less pungent Yidu chili pepper, from the Shandong province.
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