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Frontier Bulk Chili Pepper Flakes, Green Jalapeno, Certified Organic, 25 lb. box

Origin: United States
Botanical Name: Capsicum annuum
Kosher
Organic

Intriguing, powerful personalities, chili peppers come in a variety of sizes, shapes, colors, tastes, aromas, and potency. Universally popular, they’re enjoyed for their ability to perk up virtually any dish!

Chipotle peppers are actually dried, smoked jalapeno peppers. Their smoky-sweet flavor is often used in Southwestern and Mexican dishes. Add a dash to liven up everything from chili to barbeque.

Nutrition Facts Serving Size 1/2 tsp (3.0g) Amount Per Serving Calories 10 Calories from Fat 0 % Daily Value
* Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 3g 1% Dietary Fiber 0.5g 2% Sugars 0g Protein 0g Vitamin A 4% ? Vitamin C 107% Calcium 0% ? Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.
 
And some other information:
Mustard and chili are different keys for the same door

The agitators activate the same neurons, but through different receptors
A Swedish-American research team has discovered where the pungent and spicy taste of mustard, horseradish and chili is: Certain ingredients are recognized by the same key molecules that are responsible for the burning sensation in heat or cold. Through its investigations, the researchers report in the journal Nature The abusers are different, their effect is exactly the same: both the so-called capsaicin in chili and the isothiocyanates, which are contained in mustard, horseradish, Japanese wasabi and watercress, activate the same sensory neurons. They are of various key molecules detected so-called receptors, Sven-Eric Jordt discovered and his colleagues from the universities of Lund and Los Angeles.
When docking to these receptors on the surface of the nerve to activate the agitators, the nerve cells and cause a strong reaction. Consequences can be redness, burning, pain and even inflammation. Same time, the sensitivity of the nerves to mechanical pain stimuli decreases rapidly. Both types of receptors respond to an increase or decrease the temperature, the researchers found. This is also the reason why such as chilli con carne tastes less sharp when it is eaten cold.

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