0141 781 6600
Very Lazy Chopped Red Chilli.
Very Lazy
190G 6 CASE
1913372
52 208
£1.99 26.4%
26.4%
 
Very Lazy Chopped Red Chilli.
Very Lazy
190G 6 CASE
1913372
52 208
£1.99 26.4%
Guideline Daily Amounts
Guideline Daily Amounts
per 100g
Energy
387 kJ
93 kcal
4.6%
Fat
1.5 g
2.1%
Medium
Saturates
0.5 g
2.5%
Low
Sugars
0.8 g
0.9%
Low
Salt
0.1 g
1.7%
Low
Detail Information
Very Lazy Chopped Red Chillies 190g

An easy way to add some heat to your meals in an instant! Like it hot, just add another teaspoon. 1 teaspoon = 1 red chilli.

  • ContainsSulphur Dioxide/Sulphites
  • White Wine Vinegar (Sulphites)
  • Dried Chillies
For allergens see ingredients in bold
Vinegar evaporates with cooking.

Don't Chop, Just Cook!
Try adding a teaspoon to a chocolate brownie mix for a lazy, spicy twist.

1tsp = large red chilli
Store in a cool dry place. Once opened, keep refrigerated and use within 6 weeks.
Best before end: See Lid.
Typical Values per 100g (drained weight)
Energy 387kJ/93kcal
Fat 1.5g
of which saturates 0.5g
Carbohydrate 9.0g
of which sugars 0.8g
Protein 3.7g
Salt <0.1g
Company Name

English Provender Company

Manufacturer Address
English Provender Company,
PO Box 5,
Greenham,
Berkshire,
RG19 6HA,
UK.
Return To
English Provender Company,
PO Box 5,
Greenham,
Berkshire,
RG19 6HA,
UK.
UK Consumer Care: 01635 592655
Disclaimer:

Whilst every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website. If you have any queries, or you'd like advice, please contact the product manufacturer. Although product information is regularly updated, we are unable to accept liability for any incorrect information. This does not affect your statutory rights. This information is supplied for as is for personal use only, and may not be reproduced in any way without our prior written consent and without due acknowledgement.