Mexican Chilli Selection
Description
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.
Set includes:
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Cool Chile Co Whole Pasilla Chillies, 50g
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Tajin Ancho Chilli, 75g
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Cool Chile Co Whole Guajillo Chillies 50g
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Dried Chipotle Chillies, 40g
- Sous Chef Drawstring Bag and Recipe Card
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. For individual product ingredients and allergens please check packets on delivery.
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Origin: Mexico
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SKU: SC0001
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Categories:
BBQ Ingredients Cooking Kits Dried Chillies Food Hampers Gifts for Chefs Mexican Food & Ingredients Recipe Kits Sous Chef
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
