Chili flakes

Habitat & Origin

Chili (usually Capsicum frutescens or related Capsicum species) is grown in tropical and subtropical regions of Central and South America, Africa, and Asia. The plants love full sun, warmth, and well-drained, often slightly sandy soils. The narrow, upright peppers ripen from green to bright red, concentrating capsaicin and color pigments. For chili pieces, ripe fruits are picked by hand, washed, and sometimes halved before being slowly dried in the sun or warm air. Then they are cut into small segments. Maison Tisane chooses chili based on color, scent, and cut level: intensely red pieces with a clean, warm paprika scent and a direct but not smoky profile—suitable for giving a blend exactly the desired spark.

Active compounds

Chili contains capsaicin, color-potent carotenoids, and aromatic oils that together create the fiery warmth, deep red glow, and dry herbal structure. These compounds give infusions an energetic, stimulating profile that adds a playful, modern accent in small doses. In blends, chili acts as a briefly lighting spark: a subtle heat that gives sweet, citrus, and spices extra vibrancy.

Ayurvedic approach

Chili carries a distinctly fiery, drying energetics in Ayurveda that powerfully sets Kapha in motion and touches Vata neutrally, while Pitta is approached with extreme attention due to the heat. In Mesoamerican traditions, chili was considered 'fire of the earth': a symbol of life force, rhythm, and expression. That cultural depth is tasted in infusions as a sharp, brief rise. Energetically, chili feels like a spark in cold air — bright, fierce, and directive.

Flavour profile & Blending