Chili Rawit mix, bag

Ask any chef or cook in Thailand or Indonesia about their favorite chili and chances are you'll hear the same answer everywhere: Rawit. This is hardly surprising when you consider that spicy dishes are preferred there. The Rawit Chili from EAT ME is a perfect match. It is a chili that ranks very high on the Scoville scale of the world's hottest chilies. At EAT ME, we use our own method to show how the taste compares to others. On the spiciness scale of 0 to 10, the Rawit Chili gets an 8. You can recognize this chili by its small size and elongated shape. The colors are red and green and the skin is slightly waxy. Green means slightly less spicy. And if you process fresh Rawit Chili, you can still count yourself lucky. In dried form, you have to be very careful when using it in dishes. Preparation: Cooking, (hot) searing or grilling - everything is possible. With a hot chili pepper like the Rawit Chili, caution is the mother of the porcelain box. Rub your hands with a little oil beforehand so that your skin does not absorb too much of the chili heat. Wash and finely chop the Rawit chilies for further processing. If you want it less spicy, remove the seeds and seed ribs. Make sure to wash your hands thoroughly with soap at the end. Do not rub your eyes. Storage: Rawit chilies have a longer shelf life in the refrigerator.