Search results for: 'ancho chilli some'

As part of the Mexican holy trinity of dried peppers, the Ancho is a staple in Mexico's famous Mole sauce. Learn More

A mild chilli very popular in Mexican cuisine, this chilli can be eaten fresh, cooked, or powdered. Known as Ancho when dry and Poblano when fresh.

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Some of the world's hottest and tastiest chillies, available for a very limited time only.

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Create authentic Mexican flavours using these dried pasilla pods - stem, deseed and rehydrate them to create Mexico's famous Mole Negro sauce - a traditional spicy chocolate sauce. Learn More

With lime and garlic undertones, this sauce features the Ghost Pepper (Bhut Jolokia) reminds us of Thai cuisine

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With lime and garlic undertones, this sauce that features the Carolina Reaper reminds us of Thai cuisine Learn More

Rehydrate the Morita Chile to create an authentic Chile Morita Salsa. Learn More

Pure extract makes this habanero based spice rub super hot! Learn More

A deliciously sweet chilli most commonly eaten green, the Padron chilli has earned its place in tapas bars across its homeland of Spain. A must have for home cooks.

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Widely used chillies in Thai cuisine, and also the smallest, these chillies are the size of mouse droppings (maybe that's why the name translates to mouse sh*t chilli!) but pack a punch at 100000 SHU.

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