Red Finger Chilli Kg

Product Overview Red finger chilli refers to a type of long, slender red chilli pepper (fresh or dried) that adds spice, heat and vibrant colour to a huge range of dishes. These chillies are valued in many world cuisines — especially African, Caribbean, South Asian and Latin American — for their ability to contribute pungency, aroma and flavour to soups, stews, sauces, marinades, salsas and hot beverages. Red finger chillies are typically sold by weight (per kilogram) in bulk at butcheries, markets and grocery counters — such as by Berts — and can be used fresh or processed into pastes, powders or dried flakes depending on culinary needs. Origin This is a bulk bulk produce item — not a branded packaged product — consisting of fresh red finger-shaped chilli peppers supplied per kilogram. These chillies are commonly grown in tropical and subtropical regions (e.g., South Asia and Africa) where chilli cultivation thrives and are widely distributed through produce markets. Ingredients 100 % red finger chilli peppers (Capsicum spp.) — whole chilli pods. No additives or preservatives unless otherwise noted at point of sale. ⚠️ Not suitable for vegetarians/vegans who avoid hot spices only if they dislike heat; it’s a plant-based ingredient. Nutritional Information (approximate per 100 g fresh) Red chillies are low in calories and rich in vitamins and bioactive compounds (actual values vary by variety): Energy: ~40 kcal Protein: ~2 g Fat: ~0.4 g Carbohydrates: ~9 g of which sugars: ~5 g Fibre: ~1.5 g Vitamin C: ~140 mg (very high) Vitamin A (beta-carotene): significant amount Potassium, iron, magnesium: present in small amounts Red chillies also contain capsaicin, the compound responsible for their heat and potential health effects. Usage Instructions Fresh red finger chillies are very versatile: Cooking: Chop or slice and add to soups, stews, curries, stir-fries and rice dishes to infuse heat and flavour. Sauces & Salsas: Blend into hot sauces, salsas or marinades. Pickling: Preserve in vinegar or brine for spicy pickled chilies. Drying/Crushing: Air-dry or oven-dry then crush into flakes or powder. Heat caution: Chillies can be quite hot due to capsaicin — handle with care, and wash hands after cutting to avoid irritation. Storage Conditions Short term: Store fresh chillies in the refrigerator in a perforated plastic bag for up to 1–2 weeks. Long term: Freeze whole or sliced chillies in an airtight container for several months, or dry them for extended storage. Keep away from moisture to prevent mould if drying or storing long term. Summary Bulk Red Finger Chilli per kg — Berts consists of fresh red finger-shaped chillies — a spicy, flavourful pepper variety used broadly to add heat, colour and aromatic taste to savoury dishes. They are low in calories, rich in vitamin C and antioxidants, and versatile in fresh, cooked, pickled or dried forms. Handle with care due to their heat, and store appropriately to maintain freshness.