What it is
Chili extract powder gives chili heat in concentrated form: 5–6 g per kg of product instead of a large amount of ground chili. It dissolves in a little water and blends into sauces without specks, with little effect on colour or texture.
Where chili heat comes from
The burn comes from capsaicin and related capsaicinoids; the Scoville scale measures their concentration. Heat varies even within one variety, because soil, water, sunlight and harvest timing all change capsaicin content. That is why spicy garlic sauce made with ground chili can change from one batch of chili to the next.
Extract vs ground chili
| Point | Ground chili | Chili extract powder |
|---|---|---|
| Amount | Much larger | 5–6 g per kg |
| Heat | Varies by batch | The same every run |
| Texture | Can leave specks | Fine, dissolves |
Uses
- Spicy toumia (garlic sauce) in shawarma shops.
- Hot mayo and hot sauces for burger and fast-food kitchens.
- Chicken wing sauces.
- Spicy marinades; for a ready spicy blend see Zinger seasoning and Spicy broasted seasoning.
How to use it
- Weigh 1 kg of garlic sauce.
- Weigh 5–6 g chili extract and dissolve it in a little water.
- Add, stir well and taste; start with 5 g, it is very strong.
Who benefits most
Any kitchen selling a spicy item every day in volume: shawarma shops whose spicy garlic sauce runs out by midday, fried-chicken and zinger restaurants, burger kitchens with a spicy sandwich, and cloud kitchens running several brands. Customers who order "spicy" come back for the heat they know. The maths is simple too: 10 kg of spicy garlic sauce a day needs only 50–60 g of extract.
Write the dose on the recipe card so "spicy" means the same on every shift and in every branch. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.
Frequently asked questions
What is chili extract powder?
Concentrated chili in a fine powder that gives strong, consistent heat at 5–6 g per kg.
How much chili extract per kg of garlic sauce?
5–6 g per kg, dissolved in a little water, then stirred in.
Why does ground chili heat vary?
Capsaicin content changes with soil, water, sunlight and harvest timing, so the same variety can be hotter or milder.
More articles you may find useful
- Spice Costs: Concentrated Extract vs Ground Spice
- Syrian Chicken Shawarma Marinade for Restaurants
- The Secret of Restaurant Broasted Chicken Marinade
Chili extract powder — see the product page and request a quote on WhatsApp.