$4.90
Origin: Mexico
Net weight of chilli varies between 14-20gms each.
Ancho chilli, is a dried version of the poblano pepper, a staple in Mexican cuisine. When fresh, poblano peppers are green and have a mild flavour, but once dried, they turn a dark, wrinkled, reddish-black and are known as Ancho chillies. This drying process enhances their flavor, giving them a rich, smoky, and slightly sweet taste with subtle notes of raisin and chocolate. Ancho chillies are not particularly hot, typically registering between 1,000 to 2,000 on the Scoville Heat Scale, making them accessible to those who prefer milder spice levels.
Ancho chillies are incredibly versatile and are used in a variety of dishes to add depth and complexity. They are a key ingredient in traditional Mexican mole sauces, where their unique flavour profile complements the other spices and ingredients perfectly. Additionally, they can be rehydrated by soaking in hot water, then blended into sauces or purees, or even ground into a powder to be used as a seasoning for meats, stews, and soups. Their rich flavour can elevate a dish without overwhelming it with heat.
Stock
| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167987413" |
Thyme Leaves/Cut are versatile herbs that impart a subtle, earthy flavour to Mediterranean, Italian, and French cuisine, perfect for seasoning meats, vegetables, and breads, either as a cooking ingredient or garnish.
Peppercorn Black Cracked 10/16 Coarse provides a robust pepper flavour with a noticeable texture, perfect for steaks and hearty dishes where a bold spice presence enhances the overall taste experience.
Sea Salt Rock can be used in a salt mill or ground over dishes for a fresh, clean taste. These large crystals provide a pure saltiness that enhances the natural flavours of foods, adding depth to your culinary creations.
Sea Salt Coarse (Flossy) features large, crunchy crystals, ideal for finishing dishes or in a salt grinder. Its briny flavour enhances the natural taste of foods, adding texture and a burst of saltiness to any meal.
Calypso Curry Masala Mild (30g) introduces a Caribbean twist to traditional curry blends. With a milder spice level, it’s perfect for adding a tropical flavour to chicken, fish, and vegetable dishes, making every meal an island getaway.
Sesame Seed White/Hulled are mild and nutty, perfect for adding a slight crunch to breads, salads, and sushi. These hulled seeds are versatile, adding flavour and texture without overpowering the dish.
50% of this sauce is made from the Guinness World Record Hottest chilli in the world – the Carolina Reaper from the USA.
The Carolina Reaper (HP22B) chilli was ranked as the hottest chilli in the world, according to Guinness World Records in 2013 at an average of 1,569,300 Scoville Heat Units.
Then in early 2018, it was re-tested and re-classified at 1,641,183 – Wow, that’s HOT!
This all-natural sauce with a beautiful home made chunky consistency delivers a delicious taste and wonderful aroma. It has a very nice upfront flavour from the tomatoes and sugar with a slight hint of garlic and onion. Directly after tasting, the extreme heat of the Carolina Reapers really packs a punch.
Curry Leaves Whole are aromatic herbs that lend a unique, slightly citrusy flavour to South Indian curries, dals, and chutneys. When fried in oil, they release a nutty aroma, adding depth and complexity to many dishes.
Sambal is a sauce made from chilies, spices, herbs, and aromatics. It is a popular condiment in Malaysia, Indonesia, and Singapore. Sambal has a complex flavour that is all at once earthy, spicy and hot.
Sambals can be eaten with almost anything – noodle dishes, grilled meats, fish, burgers, pizza or as a substitution for chilli sauce in your favourite chicken wings recipe. Anywhere you use chilli sauce or a spicy dip, replace it with sambal for an instant upgrade. With a basic sambal base, you can mix and match ingredients to create whatever flavours you like.
Sambal goes just as well with noodles such as Mee Goreng (fried noodles) or Nasi Goreng (fried rice). It can also be served with Roti Canai (Malaysian flat bread).
Dishes aren’t complete unless they’ve a hearty dollop of this versatile condiment.
Origin: India
Turmeric is a flowering plant, Curcuma longa, of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking.
There are 2 main types of turmeric, Madras which is this one, is the more commonly one used for cooking and has a curcumin value of around 3.5%. The other variety is Alleppey and has a higher curcumin level of around 5-6% and is mostly used for the medicinal benefits. Best used with black pepper, which contains piperine. Piperine is a natural substance that enhances the absorption of curcumin by 2,000%.
Madras is used in curries, stews, focaccias, soups and can even be added to eggs.
Coriander Seed (Dhania) Cracked (60g) offers a lemony, slightly sweet flavour that’s ideal for seasoning meats, soups, and curries. These cracked seeds are perfect for those who prefer a milder coriander taste that still adds depth to dishes.
This Thai Green curry is used by making it into a paste and then cooking with coconut cream.
If you want to increase the heat of this curry when making the paste, add some green peppercorns (optional) and/or green chilli into the paste.
Cook traditionally with chicken, seafood and vegetables.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
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