Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have an exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not 'hot' but impart a characteristic taste which is unforgettable. The De Arbol chilli is said to have originated in Mexico. The name "De Arbol" means "tree-like" in Spanish and was named that because of its long woody stem. Arbol is a small, thin Mexican pepper that has a smoky grassy characteristic with an acidic heat, that is about 6 times hotter than a Jalapeno pepper. This pretty red chili is long, pointed chili and grows from 2 to 3 inches in length. The stems are long and fine. This is chili whose flavor you will remember, along with the searing heat, behind the heat is a tannic, smoky, slightly earthy flavor. Arbol is related to the cayenne chili. The spicy chili is also ground and added to fruits or vegetables like jicama or cucumbers. Try using these chiles in salsas, sauces, soups, and stews. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don't soak any longer or they can become bitter. The best relief for a burning mouth isn't water; it's a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies.
Size: 200g
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Chipotle chilies are smoked, dried, and ripened Jalapenos. They add a unique medium hot smoky flavor to your dishes. Use them both for authentic Mexican cooking or for a Latin American zing in other
Size: 60 gm, 500 gm, 1 kg
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Mexico is the home of chilies. With more than 150 indigenous varieties of chilies to choose from, with each having a special use. We have an exciting range of the leading & most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not 'hot' but impart a characteristic taste which is unforgettable. One of the most commonly grown chiles in Mexico, the Guajillo Chili is widely used in Mexican cuisine. They are pointed, long and narrow these chilies have a medium heat level. They develop an extraordinary taste: a fruity green tea flavor with berry overtones along with tannic and pine hints. Dried Guajillos are around 4-6 inches long and taper to a point. They have a deep, burnished red color and shiny, smooth skin. Their flavor is slightly sweet and tangy and has a nice spicy finish. Though not too spicy, as they rate about a 3-4 on a heat scale of 1-10. Like other dried chiles, Guajillos can be toasted for added flavor and re-hydrated by soaking in hot tap water, because their skin is thick and leathery, be sure to soak them a little longer, about 25-30 minutes. This spicy flavor makes them suitable for many hearty dishes like meat dishes. In Mexican cuisine, they are traditionally used for dishes like Mixiotes (mutton stew) or the famous Mole sauce. You can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. The best relief for a burning mouth isn't water it's a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish.
Size: 60g, 250g
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Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have an exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not 'hot' but impart a characteristic taste which is unforgettable. Habaneros are one of the hottest varieties of peppers known to man, measuring a whopping 175,000 to 300,000 Scoville units. That's a 10 on a heat scale of 1 to 10. Underneath its superior heat levels is papaya and berry-like flavor. We carry these orange-red chiles in both whole and ground. Whenever cooking with this chile, be sure to wash all utensils and your hands after use. Habaneros add great flavor to chili, salsa, tortilla soup, chutneys, and barbeque sauces. Use sparingly on chicken, fish or to make spicy hot jerky. The dried peppers are perfect for grinding into flakes or powder, waking them with hot water or for baking or cooking. The dried peppers are widely used to make sauces and marinades. You can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don't soak any longer or they can become bitter. The best relief for a burning mouth isn't water; it's a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies.
Size: 30g, 350g
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Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have an exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not 'hot' but impart a characteristic taste which is unforgettable. The whole dried Mulato chillies have have been harvested overripe and have a dark chocolate colour. They are flat and wrinkled and measure 4 by 3 inches with a tapered bottom. This chile originates in Mexico and is similar in appearance to an ancho, but its flavor is sweeter and has smoky characteristics. This large, flat chile is chocolate brown in color and rather mild, rating a 2-3 on a heat scale of 1-10. The Mulato, along with the ancho and pasilla negro, form the holy trinity of chiles used to prepare a traditional mole. These chilies are excellent in Mexican style soups, salsas, sauces, and stews, but don't hesitate to try them in some Indian dishes to add a bit of zip. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don't soak any longer or they can become bitter. The best relief for a burning mouth isn't water; it's a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies. Add to salsa, soups or any recipe that needs some medium heat and smoky chile flavor.
Size: 50g, 350g
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Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have an exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not 'hot' but impart a characteristic taste which is unforgettable. This important chile comes from Mexico. Pasilla chiles are also called chiles negros. These are the dried version of the chilaca chile. Pasilla chiles are longer and thinner than anchos or mulatos. Pasilla negro is a medium heat chile, rating 4-5 on a heat scale of 1-10. This elongated, thin fleshed chile has a sharp, rich berry flavor with complex notes of herb their flavor is similar to that of an ancho, but hotter, with deep fruit flavors of raisins and prunes. The word Pasilla comes from the word 'pasa' which means little black raisin. The pasilla is also great for adding spice to corn chowder, meatloaf, and stews, particularly sauces for fish. You can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don't soak any longer or they can become bitter. The best relief for a burning mouth isn't water; it's a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies. Add to salsa, soups, enchiladas or any recipe that needs some medium heat and smoky chile flavor.
Size: 60g, 300g
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Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have an exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not 'hot' but impart a characteristic taste which is unforgettable. Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on a heat scale of 1 to 10. This dark rich mahogany chile has a mild, fruity flavor with notes of plum, raisin, tobacco and a slight woodiness. The ancho along with the Mulato and the true pasilla form the "holy trinity" of chiles which are used to prepare a traditional mole sauce. Essential to many moles, the ancho is also great in enchiladas, salsa, soups and any other sauce that may need mild heat but tons of flavor. Sliced, chopped or pureed, they can be added directly to your recipes. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don't soak any longer or they can become bitter. If you love Mexican Cuisine then you will enjoy cooking with the essential Ancho Chili. Serve with baked potatoes or simply enjoy with any food you already eat with sour cream. The best relief for a burning mouth isn't water; it's a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies.
Size: 50g, 450g
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