Pavone Ground Chilli Pepper 1 kg: Professional Heat Since 1955
Pavone ground chilli pepper comes in a 1 kg food service bag, with a 10 kg stock carton for high-volume kitchens. Fine, even grind, intense aroma and a 24-month shelf life make it the standard hot spice for restaurants, pizzerias and delicatessens. It is selected and packed in Italy by F.lli Garuti, the Roman spice house behind the Pavone brand since 1955.
What Is Ground Chilli Pepper
Ground chilli pepper is obtained by drying and finely grinding the fruits of the Capsicum plant. Compared with whole or crushed chillies, the fine grind releases heat and aroma immediately and distributes them evenly through sauces, doughs and marinades, with no visible flakes. It is the format professionals choose when consistency and speed of dosing matter.
The Pavone Brand: A Roman Spice House Since 1955
The Pavone story begins in 1955, when Marino Garuti started selecting and packing spices at home, delivering sugar sachets and baking soda by bicycle to the grocers of Rome. In the 1980s his sons automated production, and today the third generation of the Garuti family runs a modern packaging plant serving over 1,500 retail and wholesale customers. The company holds ISO 9001 certification since 2021, is certified for organic production lines and has introduced 100% recyclable FSC-certified packaging.
Sensory Profile
Warm red colour, pungent and fruity nose, clean spicy heat that builds gradually on the palate. The fine grind dissolves into hot oil and tomato sauces within seconds, colouring them lightly and carrying the heat evenly through the dish.
Professional Uses in the Kitchen
- Penne all'arrabbiata: 1-2 g per portion, bloomed briefly in olive oil with garlic before adding the tomato.
- Spaghetti aglio olio e peperoncino: add at the end of the garlic saute so the powder does not burn.
- Orecchiette with cime di rapa: the classic Apulian combination with anchovy, garlic and chilli.
- Pizza diavola and spicy toppings: dust over salami or into the tomato base before baking.
- Sicilian-style fish sauces and marinades: pairs with tuna, capers, olives and tomato.
Common Mistakes to Avoid
- Adding the powder to very hot oil for too long: it burns in seconds and turns bitter.
- Storing the open bag near the stove: heat, light and humidity flatten the aroma quickly.
- Dosing by eye in large batches: weigh 1-2 g per portion for a consistent heat level across services.
Technical Specifications
Net weight 1 kg per bag, stock carton of 10 kg. Shelf life 24 months. Store in a cool, dry place away from light and heat sources, at ambient temperature between 15 and 22 degrees. EAN 8001545005039.
Delivery and Logistics
B2B and B2C delivery across Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient product: direct distribution on Zurich, Winterthur, Kloten, Buelach, Aargau, St. Gallen, Bern and Basel, plus 24-48 hour shipping with partner couriers (Swiss Post, Planzer, Galliker) for Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubuenden (Chur, Davos).
Who It Is For
Restaurants, pizzerias, trattorias, hotels, delicatessens, catering kitchens, Italian grocery stores and private customers who cook Italian at home: a single 1 kg bag covers hundreds of portions while keeping the heat level consistent.
