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Mexican Chilli Selection
Description
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.
Quick Comparison
| Settings | Mexican Chilli Selection remove | Cheetos Colmillos remove | Boston Baked Beans remove | Chilli De Arbol 60g remove | Barcel Mini Takis Fuego Azul remove | Masa Harina remove |
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| Price | 14.94€ | 3.60€ | 2.50€ | 3.44€ | 1.25€ | 4.94€ |
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| Content | 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. | These Cheetos are so good they're scary! Shaped like fangs, and covered with super spicy cheese powder, your new favorite kind of Cheetos is about to become Colmillos!
| You don't have to go to Boston for these baked beans! These candy covered peanuts are perfect to crunch on all day long!
| 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. | 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!
| 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:
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