PUTCHICANA CHILI POWDER
FROM TRADITIONAL FAMILY CULTIVATION IN ECUADOR

Discovered by Govannie during one of his trips through the eastern Andes, this Habanero variety was created more by chance than by deliberate breeding. Since then, it has been bred and grown on the family farm. The Putchicana chili impresses with its intense fruity note and fiery heat, a fascinating combination of flavors that makes it an integral part of Ecuadorian cuisine. For a long time, it was only available on domestic markets.

Under the loving care and supervision of the family, this unique Habanero variety is now being cultivated on their plantations in Ecuador by the second generation. The seeds are a well-guarded family treasure and can only be found in the family's fields.

The sonorous name “Putchicana Chili” goes back to the town of Chicana, which is located in the province of Zamora in Ecuador. This Habanero variety was first established, bred and cultivated in this area after its discovery.

The taste and aroma are a symphony of the senses - intensely fruity with a subtle sweet note that envelops the palate in an exciting way. The Putchicana chili is not only a source of spiciness, but also a rich choice for connoisseurs who appreciate spicy foods with an additional dimension of taste. The Putchicana chili is a true queen of spices, giving your dishes, but also your ceremonial cocoa, a powerful spiciness that takes the taste experience to a new level.

But the Putchicana chili is not only a feast for the palate, but also for health. Its secret lies in the capsaicin, which is responsible for its spiciness. This spicy element is associated with various health benefits, including antioxidant and anti-inflammatory properties. The Putchicana chili, far more than just a taste sensation, is a source of vitality and well-being.

We recommend adding a pinch of Putchicana chili to your ceremonial cacao to enhance the effects of the raw cacao.

Give it a try & feel the fire in your cocoa moment.