Remember to ‘Add to basket’ rather than ‘Buy it now’ for multiple purchases as this will then give you up to 15% discount.

 

To our valued customers thank you for your purchase and giving us an opportunity to serve you. We appreciate your feedback if you like this product, please give us positive feedback but unfortunately if you encounter any problems, please contact us before leaving any Negative or Neutral feedback as we will try to solve all problems.

ARBOL CHILLI

THIS HOT AND SPICY CHILLI CAN BE ADDED TO RECIPES TO INCREASE THE HEAT OF CHILLI CON CARNE, HOT SAUCE, SALSAS, SOUPS, AND TO SPICE UP YOUR TACOS. THE CHILLIES CAN BE GROUND AND ADDED TO CURRIES, CHILLI-CON-CARNE AND A WHOLE VARIETY OF SPICY DISHES. YOU CAN USE CHILLI TO LIVEN UP JUST ABOUT ANY SAVOURY DISH. ADD A LIGHT DUSTING OF CHILLI POWDER AND CUMIN TO MAKE EXTRA SPICY POTATO WEDGES OR ROASTED VEGETABLES FOR A SPICY TWIST. A LITTLE CHILLI CAN ALSO ENHANCE THE FLAVOUR OF EGG AND CHEESE DISHES.

PRODUCT OF MEXICO

 

ALEPPO CHILLI

This moderately hot pepper has smoky and fruit notes creating a very unique flavour, unlike crushed red pepper, they contain no inner flesh and seeds, contributing to the mildness. In addition to spicy, it brings sweet and deep flavour. Traditionally, it's used for seasoning meats, beans, salads and for various sauces, and can be used as any other dried red pepper. Aleppo dried peppers add texture and flavour in a rich and wonderful way that made it famous throughout the world.

 

ANCHO GRANDE CHILLI

THE ANCHO GRANDE IS ONE OF THE MOST POPULAR CHILLI PEPPERS GROWN IN MEXICO IT IS CONSIDERED BY MANY CHILLI HEADS TO BE THE MOST POPULAR OF ALL THE CHILLI'S. THE ANCHO PEPPER IS ACTUALLY A DRIED VERSION OF THE POBLANO CHILLI PEPPER AND HAS A WELL-DESERVED REPUTATION AS THE CHILE KING.  ANCHO FLAKES HAVE REDDISH BROWN TO BLACK COLOR AND POSSESS A NICE FRUITY FLAVOUR WITH A HINT OF PLUM, TOBACCO, RAISIN AND A SLIGHT EARTHINESS, ANCHO HAS A MEDIUM HEAT (ABOUT A 3-4 ON A HEAT SCALE OF 10).

PRODUCT OF MEXICO

 

BIRD EYE CHILLI

Birds eye is a hot pepper typical of the Southern African region. Soak in hot water for 10 - 20 minutes and grind it into flakes. Then it is ready to be added to any meal. They are small but packed with heat and flavour, so only use them if you like spicy and hot flavours! Try this little beasty in some spiced oils and vinaigrettes, they really make a difference to the flavour! Add to sauces, soups, stews, curries such as red thai curry, stir fries, pickles and relishes.

 

CAYENNE PEPPER

CAYENNE PEPPER ADDS PUNCH TO CURRIES, SOUPS, STEWS, BURGERS AND A WHOLE VARIETY OF SPICY DISHES. YOU CAN USE IT TO LIVEN UP JUST ABOUT ANY SAVOURY DISH, IT CAN EVEN BE ADDED TO SWEET DISHES TO ADD A FLAVOUR TWIST, TRY ADDING A PINCH OR TWO TO CHOCOLATE IN ALL ITS FORMS, HOT CHOCOLATE, ICING, SAUCE AND PUDDING. ADD A LIGHT DUSTING OF CAYENNE PEPPER TO POTATO WEDGES OR ROASTED VEGETABLES FOR A SPICY TWIST.

PRODUCT OF INDIA/CHINA/SOUTH AMERICA/EAST AFRICA

 

CHIPOTLE CHILLI

THE SMOKY FLAVOUR OF CHIPOTLE CHILLIES LEND THEMSELVES TO MAKING A DELICIOUS CHILLI PESTO USING RED BELL PEPPERS, GARLIC, PARMESAN CHEESE AND PINE NUTS AND AS MUCH OF OUR CHIPOTLE CHILLIES AS YOU LIKE TO ADD. CHIPOTLE CHILLIES PARTICULARLY COMPLIMENT BEEF, CHICKEN DISHES AND ADD A DELICIOUS SPICED, SMOKEY FLAVOUR AND HEAT TO ROASTED VEGETABLES SUCH AS SWEET POTATO AND BUTTERNUT SQUASH. THE CHILLIES CAN BE GROUND AND ADDED TO CURRIES, CHILLI-CON-CARNE AND A WHOLE VARIETY OF SPICY DISHES. YOU CAN USE CHILLI TO LIVEN UP JUST ABOUT ANY SAVOURY DISH. ADD A LIGHT DUSTING OF CHILLI POWDER AND CUMIN TO MAKE EXTRA SPICY POTATO WEDGES OR ROASTED VEGETABLES FOR A SPICY TWIST. A LITTLE CHILLI CAN ALSO ENHANCE THE FLAVOUR OF EGG AND CHEESE DISHES.

PRODUCE OF ORIGIN: MEXICO

ISOT – URFA KURDISH BLACK CHILLI

ISOT CHILLI IS SURPRISING FOR ITS GENTLE HEAT, FRUITY TASTE AND ITS CHOCOLATE UNDERTONES. MAKES A WONDERFUL GARNISH AND IS EYE CATCHING WHEN SPRINKLED ON FOOD. ISOT BEGINS AS A RED, SWEET PEPPER WITH MILD HEAT, WHICH IS LATER DRIED PARTIALLY IN THE SUN. IT IS THEN COVERED WITH TARPS AND LEFT TO FERMENT AND OXIDIZE UNDER THE AUTUMN SUN. WHEN NEARLY BLACKENED, THE CHILLI IS LEFT TO DRY IN THE AIR. THE DRIED CHILLE IS THEN CRUSHED INTO FLAKES, WHICH ARE PRESERVED BY ADDING OIL AND A PINCH OF SALT. ITS FRAGRANCE IS AMAZING! ADD LIBERAL DOSES TO MOST ANY DISH: ROASTED POTATOES, GRILLED MEATS, SOUPS AS A GARNISH, OR A BASIC TOMATO SAUCE. URFA CHILLI FLAKES OR ISOT BIBER IN TURKISH IS A UNIQUE ROASTED PAPRIKA WITH AN INTENSE PURPLE COLOUR. THE SPICE IS MADE FROM PAPRIKA PEPPERS, WHICH ARE SLOW DRIED IN AN OVEN. IT HAS A WARM, ROUNDED, SMOKY SPICE FLAVOUR, WITH HINT OF CITRUS.

PRODUCT OF TURKEY

 

JINTA CHILLI

The Jinta chilli comes from China and are approx. 10-14 cm long. Fresh ripe peppers are washed, trimmed, dried, and then milled to a hot, pure, pungent brick red chilli powder. The Jinta chilli has an intense chilli pepper flavour and a medium heat of 10,000 - 12,000 SHU. Use in Stews in the Winter and BBQ Sauces in the Summer, can used to create a marinade or straight into a sauce with the hydration but still providing texture.

 

MULATO CHILLI

These dark brown chilies' have a medium thick skin and are only sold dried. Mulato chilli are allowed to fully ripen turning a dark brown where they're then harvested and dried. This additional ripening time adds to the Mulato's flavour characteristics and they're more full-bodied and complex in flavour than the Ancho. Heat Level and Flavour Profile The flavour profile of Mulato chillies is a bit sweet with hints of smoky chocolate, liquorice, cherries and coffee.

 

RED CHILLI

CHILLI POWDER ADDS PUNCH TO CURRIES, CHILLI-CON-CARNE AND A WHOLE VARIETY OF SPICY DISHES. YOU CAN USE CHILLI TO LIVEN UP JUST ABOUT ANY SAVOURY DISH, IT CAN EVEN BE ADDED TO SWEET DISHES TO ADD A FLAVOUR TWIST, TRY ADDING A PINCH OR TWO TO CHOCOLATE IN ALL ITS FORMS, HOT CHOCOLATE, ICING, SAUCE AND PUDDING. ADD A LIGHT DUSTING OF CHILLI POWDER AND CUMIN TO POTATO WEDGES OR ROASTED VEGETABLES FOR A SPICY TWIST. A LITTLE CHILLI CAN ALSO ENHANCE THE FLAVOUR OF EGG AND CHEESE DISHES.

PRODUCT OF INDIA

 

PAPRIKA

PAPRIKA CAN BE ADDED TO MOST SAVOURY DISHES INCLUDING EGGS, MEAT ESPECIALLY POULTRY, CASSEROLES, SOUPS, FISH, SHELLFISH, VEGETABLES, SAUCES, DRESSINGS AND MARINADES. ADD TO COATINGS AND BATTERS FOR FISH AND CHICKEN, STIR INTO PAELLA AND GOULASH. SPRINKLE OVER POTATO SALAD, DEVILLED EGGS AND RICE DISHES AND ALSO ONTO POTATOES PRIOR TO ROASTING. SMOKED PAPRIKA CAN BE USED TO ADD AUTHENTIC SPANISH FLAVOUR TO YOUR STEWS, CASSEROLES AND SOUPS; IT IS ONE OF THE PRIMARY SPICES USED TO FLAVOUR CHORIZO. IT’S ALSO NICE STIRRED IN TO BAKED BEANS WITH A LITTLE DRIED ONION AND SERVED ON TOP OF A BAKED POTATO FOR A QUICK FILLING LUNCH OR SUPPER.

PRODUCT OF SPAIN/PERU

 

PASILLA CHILLI

Pasilla, a widely used chilli in Mexican cuisine like mole sauce as well as other Mexican sauces and stews. They have very mild chilli heat and a noticeable fruity aftertaste. Pasilla chilli powder is made from dried Pasilla negro chilli's, which are long, slender and dark dried chilli. It can be used as a substitute for guajillo or ancho and vice versa. These chilies have the same heat range and flavour profile. In Spanish, pasilla means 'little raisin', an allusion to the dark brown pods of this type. 

 

STORE IN A COOL DRY PLACE, AWAY FROM DIRECT SUNLIGHT.

 

DELIVERY:

 We use Royal Mail's services for our shipping. Most items that are sent 2nd class services to every other weekday and they'll no longer deliver 2nd Class mail on Saturdays. They will aim to normally get delivered within 3-5 working days, however Royal Mail can sometimes take longer for delivery.

During bad weather conditions, holidays or sale days such as Black Friday, Cyber Monday, Boxing Day, etc, this duration can go up to 10 working days. Please be patient during these circumstances and allow a longer delivery time.

Please allow 10 working days for items posted using Royal Mail's standard services (2nd Class) before contacting us regarding an item not received as the item will still likely be on its way to you. As per Royal Mail, items cannot be considered lost until 10 working days after due delivery date have passed. Contacting us will not speed up the process as once goods have been dispatched it is beyond our control how quickly Royal Mail deliver items.