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 milder cascabel is best when infusing its complex, smoky flavours in meat stews. With such chilli diversity in Mexico, it is no surprise that more are eaten per capita than anywhere else in the world.
- Cascabel Chillies 40g
- Ancho Chillies 50g
- Whole Habanero Chilli
- Guajillo Chillies 50g
- Sous Chef Drawstring Bag
Learn more about cooking with dried chillies in our article How To Cook With Dried Mexican Chillies.
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