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De La Rosa PulparinDots Extra Picante Flavor
Description
Coated tamarind PulparinDots from De La Rosa filled with extra spicy salted tamarind pulp that will surely have your taste buds screaming for more!
Quick Comparison
| Settings | De La Rosa PulparinDots Extra Picante Flavor remove | Barcel Mini Takis Fuego Azul remove | Frito Lay Crujitos Corn Twists Cheese and Chili Flavor remove | Chilli De Arbol 60g remove | Guajillo Chillies 1kg remove | Mexican Chilli Selection remove |
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| Price | 1.25€ | 1.25€ | 3.60€ | 3.44€ | 24.94€ | 14.94€ |
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| Description | ||||||
| Content | Coated tamarind PulparinDots from De La Rosa filled with extra spicy salted tamarind pulp that will surely have your taste buds screaming for more!
| 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!
| 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!
| 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. | This sun-dried Mirasol chilli, known as a guajillo, is used in Latin American and Spanish cuisine to bring a smoky sweetness to dishes. The dried guajillo chillies are often soaked and pureed into a paste, and can also be lightly toasted over a flame, or dry-fried to intensify their flavour. Dried guajillo chillies have a sweet, tannic flavour with green tea and berry notes. They are moderately hot (2,500-5,000 on the Scoville Scale of chilli heat), but their tongue-tingling spice has earned guajillo chillies the nickname ‘travieso chilli’ – or mischievous chilli. Delicious in adobo sauce, moles, soups or salsas. A 60g pack contains approx 5-8 chillies. May contain nuts and sesame. | 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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