About Our Two Pack

Sum a Dis - Contents
onion powder
garlic powder
corn starch

Sum a Dat - Contents

Thai Dragon pepper
Kung Pao pepper

Nutritional Value No other food plant contains as much vitamin A. An excellent source of vitamin C and the B vitamins, chilies offer substantial amounts of iron, thiamine, niacin, magnesium and riboflavin.

Nutritional Facts for Sum a Dis/ Sum a Dat Season Salt

Serving Size: 1 (49 g)
Servings Per Recipe: 1
Amount Per Serving % Daily Value
Calories 44.8 
Calories from Fat 1 21% 
Total Fat 0.2 g 0% 
Saturated Fat 0.0 g 0% 
Cholesterol 0.0 mg 0%
Sodium 13954.9 mg 581%
Total Carbohydrate 11.0 g 3%
Dietary Fiber 0.6 g 2% 
Sugars 8.5 g 34% 
Protein 0.4 g 0%

You save: $1.98 
18% off 
Retail price: $6.19 
Our price: $5.00
Package Description: 
1.7 oz 
Product Weight Per Unit: 
0.46 lb 
Serving Size: 
0.25 Teaspoon 
Number of Servings: 
Nutrition Facts 
Serving Size: 0.25 Teaspoon 
Servings per Container: 74 


The magic chemical in peppers that is catching scientists' attention is Capsaicin. Capsaicin triggers the brain to kick out a flood of endorphins, those natural pain killers that promote a sense of well being and stimulation. Capsaicin also survives freezing and cooking! This chemical is as powerful as it is hot! 
Beyond capsaicin hot peppers contain an impressive amount of vitamin C surpassing citrus fruits. There is some research going on with the premise that capscaicin can kill prostate can cancer cells.

To get an idea of how hot the Thai dragon pepper is, let's introduce you to something called Scoville units. This is how the heat in hot peppers is measured. On this scale the bell pepper sits at zero Scoville heat units, the jalapeño rates 4,000, the Thai dragon 

This is where the Kung Pao gets its versatility badge. Just chop up the pepper, seeds and all and throw into any dish you want to spice up. The flavor is great and the heat is not too intense. I like to throw them in spicy noodle soups. These peppers work great at any stage of cooking. You can use them to sauté with oil and garlic early in the process to heat up the entire dish or just wait till the end and throw the chopped Kung Pao in for a more concentrated heat and flavor, easy to avoid for those who fear the burn.