As part of the creation and refinement of Fang’s Chilli Sauce delivering a healthy sauce was a key deliverable.
The freshest, least processed, shortest transported, least refined and locally sourced ingredients that support Australian agriculture today and into the future as also a key objective.
We strive to deliver on all of these deliverables so continue to source fresh, local and as much unprocessed and treated ingredients as possible.
Chilli, Garlic, Ginger, Onion and Tomato without additives are vital to delivering this for you to enjoy.
Fang’s Chilli Sauce is versatile enough to add to any meal or snack any time of day.
A great benefit is knowing every bite is doing you good.
Chilli has been part of the human diet since 7500 BC, with Explorer Christopher Columbus bringing back to Spain in the 15th century and its cultivation spread rapidly through Europe, Asia, India and Africa.
Chilli contains up to seven the times the vitamin C level of an orange.
Chilli offers a range of health benefits including fighting sinus congestions, relieving joint and muscle pain, assist aid in digestion and helping to relieve migraines.
Chilli is a great source of vitamin A, E, beta carotene folic acid and potassium.
Chilli has long been used to reduce food micro-contamination and is also consider a potential metabolism booster for weight loss.
Tomato is often considered as a vegetable but really a citrus fruit, either way they are delicious and very versatile food. Eaten raw in salads or sandwiches or as part of your favourite warm meal, they take on a wonderful sweetness when cooked.
Study’s around tomato’s have concluded the more tomato’s you eat the lower the risk of certain cancers especially lung, stomach and prostate cancer. Tomato’s contain a substance called lycopene which gives tomato its red colour and is thought to be the reason for this cancer protective effect.
What you might find surprising is that processed/cooked tomato’s contain more lycopene than raw ones. The cooking process breaks down the cell walls helping release lycopene.
Tomato have also shown positive results in preventing DNA damage with important antioxidants vitamin C, A and can assist ward off aged related diseases such as atherosclerosis and diabetes.
With important nutrients such as niacin, folate and vitamin B6. Studies have shown with regular consumption of tomato’s it can also reduce the risk of heart disease and ward of inflammation in individuals with chronic and degenerative diseases such as heart disease, cancers osteoporosis and Alzheimer’s.
Garlic is a plant in the Allium (onion) family, it is closely related to onions, shallots and leeks.
It is grown all over the world to cater for the demand of use in cooking as it delivers a great taste and wonderful aroma.
Garlic has also been used for centuries by many civilizations including the Greeks, Babylonians, Romans, Egyptians and the Chinese.
Garlic is highly nutritious and has very little calories, it also comprises of elements of Manganese, Vitamin B6, Vitamin C, Selenium, Fibre, Calcium, Copper, Potassium, Phosphorus, Iron and Vitamin B1. In fact a little of everything we need. So be proud of your garlic breath, it’s a trophy of you doing your body some good.
Garlic can also assist improve immunity to combat sickness such as the common cold, it can reduce blood pressure, lower cholesterol and may also reduce the level of risk of heart disease. Garlic also contains antioxidants that may prevent the early onset of Alzheimer’s disease and Dementia.
So enjoy garlic.
Onions, much like garlic have a number of benefits to their consumption. Improvement in sleep and moods, skin and hair health as well as reducing risks for a number of cancers.
Onions are also a strong source of Vitamin C that helps combat the formation of free radicals know to cause cancers of the colon, prostate and stomach.
Folate found in onions may help with depression by preventing an excess of homocysteine from forming in the body which can prevent blood and other nutrients from reaching the brain. An excess of homocysteine interferes with the production of serotonin and dopamine (feel good) hormones as well as norepinephrine which regulates not only mood but appetite and sleep patterns.
Skin and hair is boosted with Vitamin C from onions which is vital for building and maintaining collagen, which produces structure to skin and hair.
Ginger, an amazing food it is an amazing spice. Ginger is a flowering plant that originated from China. Closely related to turmeric, cardamom and galangal the Zingiberaceae family.
Gingers power is still being discovered in food but also has one of the highest sources of health benefit known in a single ingredient.
Ginger has a long history of use in various forms of medicine traditional and alternative. Assisting with digestion, reduce nausea and help fight the flu and common cold.
The unique flavour and fragrance comes from its natural oils, Gingerol. Gingerol is the main bioactive compound in ginger and had powerful anti-inflammatory and antioxidant effects.
Ginger can assist with:
You would eat green peppercorns more that you think as they are widely used in French, Thai and many western European cuisines as they are milder in taste than black peppercorns.
Peppercorns are the unripened berry of a tropical vine (Piper Nigum) and are typically freeze dried, preserved in brine or pickled due to their perishability.
Green peppercorns not only taste great in cooking but are good for you with a number of health benefits. Green peppercorns assist with the digestive track reducing gas but increases the acids in the stomach which assists with digestion. This increase level assists with several types of stomach distress and help fight bacterial growth in the intestines.
Green peppercorns are high in Iron, vitamin K and antioxidants.
Other things about Green Peppercorns:
Green peppercorns have a milder, fresher flavour
Green peppercorns are not as spicy as black
High in antioxidants and may have anticancer properties
Helpful in breaking down fat cells