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[Extreme SHU] [C. Chinense] Big mustard-colored wrinkled superhot pods, finely ground.
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Big Mustard Mama Powder is obtained by grinding the large mustard-colored pods of this stabilized evolution of the Big Black Mama.
source plant, of the species Capsicum chinense, produces large, lobed fruits with a wrinkled skin that ripens from green to mustard-olive.
powder comes from fruits grown from seeds sown between February and March in a seedbed at 24-28°C, dried and ground after the autumn harvest.
slow, low-temperature drying preserves the mustard color and fruity notes, followed by fine grinding that removes the coarser seed fragments.
it should be stored in an airtight container away from light and moisture, and dosed with extreme caution: a few pinches are enough to season an entire dish.
when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.
Big Mustard Mama Powder has an extreme heat level (up to 1,500,000-2,000,000 SHU) with an intense fruity flavor: use it in minimal pinches for hot sauces and spicy condiments.
it concentrates very high doses of capsaicin, responsible for its record heat, along with good amounts of vitamin A and antioxidants.