Discover the difference between the mild fruity-smokiness of ancho and the chocolatey warmth of guajillo, with this Mexican chilli selection.
The varieties included register at both ends of the Scoville Scale of chill heat, with habanero delivering an almighty kick, and other bringing gentle warmth to dishes.
The habanero chilli, for example, can be ground and used sparingly in hot enchilada sauces (or whole for a little chilli russian roulette!), while the more widely-used and milder ancho chilli is essential for bringing rich fruity notes to mole poblano. With such chilli diversity in Mexico, it is no surprise that more are eaten per capita than anywhere else in the world.
- Mulato Chilli 50g
- Whole Habanero Chilli
- Cool Chile Co Whole Guajillo Chillies 50g
- Sous Chef Drawstring Bag
Learn more about cooking with dried chillies in our article How To Cook With Dried Mexican Chillies.
Please note the due to stock availability the products included may occasionally differ from the photograph, however the list above is correct.
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