This Chilean spice blend is a traditional Mapuche Indian recipe, from Araucania in Northern Chile. The goat's horn chilli - la corna de cabra - is dried and smoked, and then ground together with toasted coriander seeds, and salt. Today the traditional spice blend is made by just seventy families in the region. The taste is intensely hot, with lingering smoky flavours. It is said that this fiery spice mix kept the formidable Mapuche Indian warriors strong in battle - driving back attacks from the Incas, and keeping the conquistadors at bay for centuries.
Use sparingly. Sprinkle on South American or Mexican salads, over chicken and fish, add to dressings and marinades, or - our favourite - use as an intense BBQ rub.
Ingredients: Goat horn chilli, coriander, salt
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