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[ps2id id='anchor1' target=''/]About Caballo de Oros hot peppers.

Caballo de Oros hot peppers are a gourmet product of unparalleled quality handpicked by the best farmers in the Vera region in northern Extremadura. Caballo de Oros hot peppers have a strong flavor that is evident from the moment it hits your mouth, causing a sensory reaction and a sudden change in body heat. At Caballo de Oros, we are committed to the quality of our products so that with each new season, you can bring the best ingredients to your kitchen to create delicious recipes with an aroma and flavor that will delight all diners.
Spiciness units of Caballo de Oros hot peppers: 15,000-19,000 SHU Scoville.

This 40g container format of hot peppers is ideal for personal and family consumption. Revolutionize your kitchen and give your dishes the best flavor.

These hot peppers containers contain 45 grams of weight, so they are primarily intended for personal and family consumption of this delicious Gourmet product. However, the 250g bags format of hot peppers could also be suitable for this purpose, and in our catalog, we have other formats that could be adapted for a much larger use, such as in hospitality or certain industries.

Uses of hot peppers in cooking:

Caballo de Oros hot peppers have a strong flavor that is evident from the moment it hits your mouth, causing a sensory reaction and a sudden change in body heat. The most common culinary use of hot peppers is in specific recipes such as: sauces like mojo picón and romesco, in legume stews like lentils, also to accompany vegetables, meats, and fish; also in spicy spaghetti, rabbit rice, garlic soup, garlic shrimp, Madrid-style tripe, San Sebastian-style sea bass, pil pil cod, snails, chili chicken, etc. Since it is a dehydrated product, it is highly recommended to moisten it before using it in cooking, for this, simply put the hot peppers that will be used in the recipe in a saucepan with warm water for an hour.

Healthy properties of hot peppers (Capsaicin):

Capsaicin, the healthiest spiciness. This substance found in hot peppers and other peppers, paprika, and spicy flakes not only adds a little (or a lot) of joy to food but can have very beneficial effects on our body. Capsaicin triggers a response in our body called gustatory facial sweating that causes sweating on the face, which, when it evaporates, 'steals' heat from our body, cooling it down. So, even though we may feel like we're burning up, hot peppers actually cool us down.

The most well-known appeal of capsaicin is as a painkiller (it is sold in pharmacies in the form of topical patches). Another apparent contradiction. This effect is due to the interaction this chemical has with the pain receptors TRPV1, which prevents them from sending signals to the brain. Interestingly, this characteristic was known by Native Americans, who rubbed the fruit on their gums to relieve toothaches. Nowadays, its analgesic properties are being studied to help cancer patients whose treatments (radiation or chemotherapy) have caused them mucositis, a disease characterized by sores and wounds in the mouth. And its analgesic effects are not exclusive to humans: at the 2008 London Olympics, four horses (and their riders) in the equestrian jumping category were disqualified for testing positive for doping with capsaicin, which they used to ensure the animals didn't feel discomfort when jumping.

Capsaicin: a promising compound.

In Spain, the effects of capsaicin are also being researched. Researcher and professor Inés Díaz-Laviada