Mild chili peppers in brine project

Mild, aromatic and firm to the bite hot peppers produced by organic farmers from the Rapunzel Turkey project. The combination of mild sweetness and subtle spiciness makes them a classic food in the Mediterranean kitchen. The sun-ripened peppers are processed fresh from the harvest and traditionally pickled in a fine spicy brine.

Ingredients
water, hot peppers*, grape vinegar*, sea salt, concentrated grape must*
* = ingredients from organic farming
** = from biodynamic agriculture

Usage
ideal as Mediterranean appetizer, for salads or as pizza topping

Additional information, nutritional values, vitamins & minerals, allergens

Additional information

Preparation
Freshly-harvested hot peppers are pickled in brine. The product is heated for preservation.

Produced in
Turkey

Country of origin
turkish agriculture

Origin of the main ingredients
Turkey

Quality
EU Bio-Logo, Türkei Projekt

Storage advice
After opening store in a cool place and use up as soon as possible.

Legal name of the food product
Peppers mild in brine

Nutritional values

referred to 100g

Calorific value		93 kJ / 22 kcal
Fat		0,67 g
of which saturates		0,20 g
Carbohydrates		0,58 g
Sugar		< 0,50 g
Dietary fiber		4,1 g
Protein		0,64 g
Salt		6,850 g

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		not contained
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		not contained
Celery and products thereof		not contained
Mustard and products thereof		not contained
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		no
Molluscs and products thereof		not contained

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FAQ

FAQ about Mild chili peppers in brine project

How are antipasti preserved in oil stored?

Once opened, the remaining antipasti should be kept covered with olive oil and stored in a cool place. If kept in the refrigerator, the olive oil can become flaky and white deposits will form. This is a completely natural coagulation process of olive oil at low temperatures, especially for extra virgin olive oil. This process has no influence from the quality of the oil. At room temperature, the olive oil liquefies again.

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