$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" |
This medium heat, full flavoured spicy Vindaloo is great for beef, lamb and chicken.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
The magic in the box…
Lip smacking Loco Lime and Mongolian Mint Pairing
A fruity minty match, just crying out for a juicy lamb roast or chops. Giving a new and updated twist to the mint sauce we all remember growing up.
Lamb, being a rich and flavourful meat, pairs well with the bright and refreshing flavours of lime and mint. The acidity of lime helps to cut through the richness of the lamb, while the mint adds a cool and herbaceous note that complements the meat’s natural flavour. The combination of these flavours creates a well-balanced and delicious Sunday roast that is enjoyed by the whole family.
Mango Madness and East Coast Buffalo Wing Rub
Mango is such a popular Aussie fruit known for its sweet and tangy flavours. When combined with chicken buffalo wing flavours, the sweetness of the mango helps to balance out the spiciness of the buffalo sauce. Additionally, the acidity in mango can help to cut through the richness of the chicken, creating a well-rounded flavour profile. Overall, the combination of mango and chicken buffalo wing flavours is a delicious and satisfying pairing.
For more information on these products go directly to each one using the search bar.
How to use your seasoning/rub and glaze:
Lightly or generously coat your meat with your seasoning/rub. Up to you based on how much flavour you prefer.
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome.
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.
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.
Cobra Chilli’s version of an old favourite ? Buffalo Wing Sauce.
TIME magazine wrote in 2009 “The first plate of wings was served in 1964 at a family-owned establishment in Buffalo, New York called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Proper Buffalo wings should be snapped in half so that they resemble tiny drumsticks rather than their original, harder-to-eat akimbo shape. They are then deep fried without any coating or breading, after which they are slathered in that zesty bright orange sauce that coats your fingers and somehow manages to get all over your clothes no matter how many napkins you use”.
Now these tasty wings are served all over America, every day and gaining in popularity here in Australia.
We’ve reinvented this sauce and made it with the freshest ingredients we can find.
Please enjoy.
Dill Tips (13g) offer a delicate version of the herb’s signature taste. These finely chopped tips are perfect for adding a fresh, green note to seafood, salads, and dips, providing a lighter alternative to the seed.
This medium Malay lamb curry is excellent cooked with any kind of meat, seafood, vegetables or lentils.
Traditionally cooked with lamb and coconut milk, this versatile curry is great if you want to heat it up with the addition of a little chilli powder, fresh chopped chilli or Cobra Chilli Congo B Pepper Sauce.
This 1 kg jar will cook with approximately 40kg of meat, vegetables or seafood – 200 servings.
Lamb Seasoning (Kumari Original) is specially formulated to enhance the rich flavour of lamb. With a mix of herbs and spices, it adds depth and complexity to roasts, stews, and grilled lamb dishes.
A splash-on sauce made with the unmistakable Jalapeno chilli.
This is a Mild, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food. This sauce hot enough to give a good zing, but still mild enough to please a wide range palettes.
Jalapeno (pronounced ha-la-PAY-nyo) has been used in Mexican cooking since the 16th century and is named after the city of Jalapa in the state of Veracruz, Mexico, and is now the most popular chilli in the world. Relatively mild as far as hot chillies go, Jalapeno comes in at around 6,000 Scoville Heat Units (SHU).
Origin: Spain
Pair smoked paprika with meat or roasted vegetables, also use with a blend of other spices to make your own meat rub for a Sunday BBQ. Smoked paprika was used more commonly in paella dishes with sausages but used far more frequently now. Careful not to overcook paprika as it can easily burn, just enough to unlock its fragrant and smoky flavours is best.
Italian Herb & Spice Mix Hot (15g) packs the punch of Italy’s most robust herbs and a spicy kick, perfect for adding heat to pizzas, pastas, and sauces. This blend combines classic Italian seasonings like oregano, basil, and red pepper flakes, designed to bring a spicy Mediterranean flair to any dish.
Aniseed is commonly used as a flavouring agent in various culinary dishes, such as bread, pastries, and beverages. It is also used in the production of liqueurs and spirits, including the famous French liqueur, absinthe. Aniseed has been used in traditional medicine for its potential therapeutic properties, such as aiding digestion and reducing inflammation. In addition, aniseed oil is used in aromatherapy to promote relaxation and relieve stress.
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