The chili comes from fresh or dried pepper fruits. You can find it in powdered flakes. Chili gives a spicy, spicy taste to various dishes.
Where do we use them?
•Almost everywhere! Depending on what we choose, the food will have a hot or sweet “pepperoni” taste.
• In marinades for all meats, poultry and seafood.
• In all meatballs (kebabs, burgers, meatballs, etc.). Even fish or seafood meatballs (eg with shrimp or mussels) can be used.
• On all skewers and generally on the grill (steaks, ribs, etc.) on the grill, grill, charcoal or pan.
• Potato purees, baked potatoes and boiled potatoes. It also gives intensity and taste to the fried potatoes.
• In mixture for breadcrumbs and batter for vegetables, meats and fish.
• It is perfect with legumes, e.g. boxwood flakes in beans, a little cayenne in chickpeas, paprika in lentils (especially red ones).
• Reddish but also lemonade cooked.
• In dressing (oil lemonade, vinaigrette, yogurt sauces, mayonnaise) for roasts and salads.
• In dips and scraps with vegetables or pulses, e.g. hummus, eggplant salad, pepper spray.
• All vegetables are up: try them, say, in a soup with carrot and orange, over boiled broccoli and cauliflower, in vegetable salad dressing, in bean sprouts, in boiled or coriander greens, stuffed.
chili, hot, spices. 
