Chipotle is the dried name for Jalapenos which have been smoked dried to produce a wonderful smokey Jalapeno flavoured chilli that goes so well with meat

These pods are traditionally smoked using Pecan Wood in Mexico.  The Smoking process is controlled leaving a juicy pod with great flavours

Used as a rub, marinade, or just as an ingredient with the cooking pot, the flavour is strong while the heat is low at around 5000 SHU

Chipotles are used in many different dishes whether it is main course or starter and desert - pods are preferable in main and starter dishes while Chipotle Powder is better in cakes - Please see our Dried Chilli Category on the left for the pods

We only sell the freshest Chipotle Powder, none of our stock is on the shelves for long so we can guarantee full flavour and texture for you the customer

We sell in 20g, 50g, 100g, 200g, 500g, and 1kg Pack Sizes depending on your requirements

Ancho Grande is the dried name for the fresh chilli Poblano

At its freshest it is aromatic and flexible, it has a medium-thick flesh that offers a somewhat fruity-sweet woodsy flavour with tones of dried plum,
coffee, tobacco, liquorice and raisin. It gives a sweet plum-raisin-like flavour to dishes

The Ancho is the sweetest tasting dried chilli available

Used as a rub, marinade, or just as an ingredient with the cooking pot, the flavour is strong while the heat is low at around 2500 SHU

The Ancho Grande account for 20% of all chillies consumed in Mexico. We sell in 20g, 50g, 100g, 200g 500g and 1kg packs depending on your requirements. In a 20g Pack we will include two whole pods

This is one of the chillies on the planet that is at the heart of the hottest and has a very unique flavour that is loved by many

In Powder form, this is a lethal product, as soon as you open the pack the fine powder will fill the air and give you a chilli high!

I guarantee this is a product you will use with utmost respect, but also love, as it is only true chilli heads that have habanero powder or pods in the cupboard

Personally I use this powder sprinkled over popping corn before its popped, habanero powder cupcakes is a legendary recipe and one to be tried

Which ever or what every you wish to use this powder I guarantee you will never forget it!

Mulato is related to the Ancho Grande the dried name for the fresh chilli Pablano

Very Similar to the Ancho in flavour, a medium-thick flesh that offers a somewhat fruity-sweet woodsy flavour with tones of dried cherry,
coffee, tobacco, liquorice and raisin.

However, the flavour is stronger in Liquorice and Cherry Berry

Used as a rub, marinade, or just as an ingredient with the cooking pot, the flavour is strong while the heat is low at around 5000 SHU (Scoville Heat Units)

One of the ingredients for the world famous Mexican Mole Sauce

Pasilla is the dried name for the Chilaca Pepper

The chilli has a strong raison flavour which is the meaning of the name

Pasilla peppers are often combined with fruits and is excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano

One of the ingredients for the world famous Mexican Mole Sauce

For me, one of the most interesting characteristics of chillies is that they are all so different, the Cascabel is no exception as the skin is very thin and becomes tough almost leathery

While the seeds inside are numerous to say the least, but with a dried pod the seeds are loose and rattle around inside making a great sound, to the point that they were/are given to small children in Mexico to play with while the other pods are being cooked with

The whole pod requires a longer period of soaking compared to other chillies and it is recommended that if using the skin is chopped up finely first, however this has been done for you with the Powder form but still may contain the odd piece of cascabel skin

The chilli for such a small skin is full of dye which makes a great colour sauce, while the slightly acidic thick flesh offers a medium rich flavour and a tannic quality that aims for the back of the throat.

Woodsy and smoky-flavoured, this chilli has nutty and tobacco overtones

Those who cook with Guajillo chillies enjoy the slightly fruity, berrylike sweetness and medium spice of the peppers, along with tannic and
piney hints.

Guajillo is one of the Holy Trinity of Chillies, Ancho Grande and Pasilla as the other two

Used as a rub, marinade, or just as an ingredient with the cooking pot, the flavour is strong while the heat is low at around 5000 SHU (Scoville Heat Units)

A must for all Chilli Heads and Cooks alike

One of the Hottest of the Mexican Chilli Range, with an eye watering 50,000 SHU - same heat as a good cayenne

They have a fantastic Earthy flavour that can really add a deep taste to sauces and salsa's

Especially great sprinkled over your favourite dish, for us it’s Chilli Con Carne and added to kebabs sauces

The powder really emphasises this chillies flavour and a must in the cupboard

Chile De Arbol Peppers are named in reference to the woody stems attached to the pod.

The Spanish translation of the name means "treelike."

The chillies register around 50,000-65,000 on the scoville heat unit scale.

The attractive brightness of these peppers makes them ideal for craft work such as chilli wreaths or ristras, or any other craft design - Please see

Dried Chillies Category for the whole pods

For cooking, a teaspoon thrown into any dish will increase its heat level: use for chili, salsa, hot sauce, tacos, soups, stir fry, Thai curry.

An absolute must for any cook wishing to make a red sauce

The colour these superb chillies makes is seeing is believing!

The New Mexico Red Chilli provided a great colour to your dish of a deep red that cannot be missed

Usually used with other chillies in the range, as very little heat or flavour outside of chilli and are used for their natural colouring