Mexican Chillies Archives - Poblano Distribution Foods Pty Ltd

Dried Guajillo Chillies 100g, 1kg & 4.5kg

Dried Guajillo Chillies 100g, 1kg & 4.5kg

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Dried Ancho Chillies 100g, 1kg & 4.5kg

Rated 2.00 out of 5

Chile Ancho Seco (100g, 1kg & 4.5kg)
TASTE:
Anchos are the dried version of Poblano chillies. They vary in color from dark brick red to deep mahogany with a medium thick flesh. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the Ancho is the sweetest of the dried chiles. It gives a sweet plum-raisin-like flavor to dishes. Scoville units: 3-4 (1000-2000).

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Dried Arbol Chillies 100g, 1kg, 4.5kg & 10kg

Chile de Arbol Seco
TASTE:
Offers a bitter, smoky and grassy flavor with an acidic heat. Scoville units: 6-7 (5000-30,000).

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Dried Mulato Chillies 100g, 1kg & 4.5kg

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Dried Chipotle Chillies 100g, 1kg, 4.5kg & 11.34kg

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Dried Habanero Chillies 100g, 1kg & 4.5kg

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Whole Poblano Chilli San Miguel 12 x 780 g

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Dried Cascabel Chillies 100g, 1kg & 4.5kg

Chile Cascabel Seco Dry cascabel chillies
TASTE:
Its slightly acidic thick flesh offers a medium-hot rich flavor. Woodsy and smoky-flavored, this chile has nutty and tobacco overtones. Scoville units: 4 (1500-2500).
USES:
Use in sauces, soups, relishes, salsas, and stews. Ground or powdered, add to tamales and casseroles or use as a seasoning in a variety of savory dishes. Combine with two or three other chile varieties in the same dish for a more complex hot flavor.

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Dry Chilli Morita 100g & 1kg

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Habanero Chilli Powder 100g

Chile Habanero Polvo (100 g)
TASTE:
This potent powder delivers a fiery kick, bringing bold, spicy flavor to any dish. Perfect for marinades, rubs, and sauces, it adds a deliciously hot twist to your favorite recipes. Our habanero chili powder is an essential addition to any spice collection. Feel free to get creative with this powerful ingredient to craft your own signature dishes. A little goes a long way, so use it sparingly!
USES:
Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. To prepare, just add a teaspoon to your dish

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Dried Piquin Chillies 1 kg

Dried Guajillo Chillies 100g

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Jalapeno chilli Seeds (10 seeds)

A very popular thick-walled, medium heat chilli used widely in Mexican cooking. Great for salsas, nachos, tacos, burritos and pizzas. Usually harvested when green but can be left to mature and turn red. A must for your veggie patch and, once ripped, for your BBQ. The chilli pods go from green to red over time. When fully grown the Jalapeno Chilli can grow up to 70 – 90 cm high and you should be able to get a lot of fresh fruit during the chilli season which lasts approximate 4 to 6 months. How to Grow In seed trays or in fertile well-drained garden soil or pots. 5mm deep, cover with fine soil and keep moist. Pick regularly to encourage further fruit growth. Harvest: As required, 12-14 weeks from sowing. A propagation note will be supplied with the seed packet.

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Piquin chilli Seeds (10 seeds)

Piquin chilli Seeds (10 seeds) Pequin (or Piquin) chilli is a hot chilli cultivar commonly used as a spice. Pequin has a compact habit growing typically 0.3–0.6 meters tall, with bright green, ovate leaves and small berries that rarely exceed 2 cm in length. Like most chillies, the berries start out green, ripening to brilliant red at maturity. Pequin chillis are very hot, often 13 - 40 times hotter than Jalapenos on the Scoville scale. Flavour is described as citrusy, smoky (if dried with wood smoke), and nutty. CHILLI 'Pequin’ Scoville heat units (SHU): 60,000 to 1,00,000 The jalapeno reference point (SHU): 5,000 Propagation notes will be supplied with a seed packet.

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Pasilla Chilli Powder 100g,1kg, 4.5kg & 22.6kg

Chile Pasilla Polvo (100g,1kg, 4.5kg & 22.6kg)
TASTE:
Also known as "chilaca & chile Negro," have a distinctive dark red-chocolate color and has overtones of chocolate and raisin flavors. Fresh, it is known as chile Chilaca, derived from the Nahuatl "actle," meaning "gray hair" or "old". Scoville units: 3-4 (1000-2500).
USES:
The dried Pasilla Negro is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. To prepare, just add a teaspoon to your dish

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Mexican Chillies

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