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Chilli De Arbol 1kg
Description
Chilli de arbol is a fiery hot chilli, often used in Mexican soups and sauces. ‘Arbol’ is the Spanish word for ‘tree’, but the long, elegant chilli de arbol actually hang from the branches of a wiry shrub only a few feet off the ground. The arbol chillies turn a brilliant red colour when ripe, and are then sun-dried to intensify the spicy hot flavours.
Chilli de arbol is primarily used for its hotness. While other milder Mexican chillies like ancho and mulato are known for their fruity-smoky flavours, arbols are best known for their fiery heat – most commonly used in a condiment, or for giving dishes an exciting kick. So don’t remove the seeds of chilli de arbol…but embrace the hotness. Fry the chilli a little oil, or dry-fry on a skillet to release the flavours, before blending into a sauce, or chopping finely into a salsa.
Quick Comparison
| Settings | Chilli De Arbol 1kg remove | Pasilla Chillies 60g remove | Frito Lay Crujitos Corn Twists Cheese and Chili Flavor remove | Masa Harina remove | Barcel Mini Takis Fuego Azul remove | Mexican Chilli Selection remove |
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| Price | 31.19€ | 3.44€ | 3.60€ | 4.94€ | 1.25€ | 14.94€ |
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| Content | Chilli de arbol is a fiery hot chilli, often used in Mexican soups and sauces. 'Arbol' is the Spanish word for 'tree', but the long, elegant chilli de arbol actually hang from the branches of a wiry shrub only a few feet off the ground. The arbol chillies turn a brilliant red colour when ripe, and are then sun-dried to intensify the spicy hot flavours. Chilli de arbol is primarily used for its hotness. While other milder Mexican chillies like ancho and mulato are known for their fruity-smoky flavours, arbols are best known for their fiery heat – most commonly used in a condiment, or for giving dishes an exciting kick. So don’t remove the seeds of chilli de arbol...but embrace the hotness. Fry the chilli a little oil, or dry-fry on a skillet to release the flavours, before blending into a sauce, or chopping finely into a salsa. | Pasilla chillies are a dark green, dried chilaca pepper used in Latin American and Spanish cuisine. Literally translating as ‘little raisin’, mild pasilla has grape-like, liquorice flavours and a medium-low hotness, ranking just 1,000-2,000 on the Scoville Scale of chilli heat. Soak in warm water to rehydrate the pasilla chillies, and use slivers in salads or garnishes for meat dishes. Traditionally, pasillas are used in Mexican mole and enchilada sauces or meat marinades. May contain nuts and sesame. | Super scrumptious and tasty Crujitos are chili and cheese flavored corn puff twists with a great crunch and wholesome cheesy flavor. It's twisted how tasty these are to crunch on!
| This authentic Mexican masa harina is a gluten-free flour made from finely ground corn or corn meal. In Mexico, masa harina is widely used for making tortillas. Directly translated as ‘dough flour’, it's also used to make the dough for traditional tamales, antojitos and gorditas.
Masa harina is made from dried corn kernels, which are cooked and soaked in lime water, then ground into a fine flour.
Masa harina is increasingly popular for people with gluten-intolerances, as well as being used for traditional Mexican breads and tortillas. Like tapioca flour, gram flour, rice flour and coconut flour, masa harina can be bound with xanthan gum or guar gumto make gluten-free bread, pie crusts and sponges. Use a tortilla press to make beautiful artisan tortillas, a classic base for so many authentic Mexican dishes.
See our masa harina recipe how-to guides:
| Takis are back and they're so lit that their fire has turned blue! These Fuego Azul Takis are just as spicy as the normal red version, but have a bit of extra lime kick to them, making them so good that you'll want to eat them until all of your fingers turn bright blue!
| Discover the difference between the smoky-sweetness of a guajillo, and the fiery heat of piquin with this Mexican chilli kit. The varieties included register at both ends of the Scoville Scale of chill heat, with some delivering an almighty kick, and other bringing gentle warmth to dishes. The habanero chilli, for example, can be ground and used sparingly in hot enchilada sauces (or whole for a little chilli russian roulette!), while the milder cascabel is best when infusing its complex, smoky flavours in meat stews. With such chilli diversity in Mexico, it is no surprise that more are eaten per capita than anywhere else in the world. |
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