About Our Two Pack
Sum a Dis - Contents
salt
sugar
paprika
turmeric
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:
74
Nutrition Facts
Serving Size: 0.25 Teaspoon
Servings per Container: 74
HEALTH BENEFITS
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.