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Whole Habanero Chilli – Short Dated
Description
Habanero chillies are known for their eye-watering heat, and fruity-citrus notes. They are the hottest chilli grown in Latin America – and habaneros are also the oldest cultivated plant in the Americas, dating back 9,000 years. The small, lantern-shaped habanero comes from the same family as scotch bonnets. Both have thin, waxy flesh, and rank high up on the Scoville Scale of chilli heat. So it’s recommended you wear gloves when preparing habaneros – and never touch your face or eyes!
It’s unusual to come across whole dried habanero chillies – by keeping the whole chilli intact, these habaneros can be used to infuse sauces and stews, while habanero powder or flakes will dissolve. Rehydrate the whole dried habanero chilli until it is soft, and then chop into slivers, or blend into a sauce. Start with a quarter of the chilli first, and keep adding – it’s far easier to add extra heat than to try and dilute excess heat! Habanero chillies are perfect for a chilli con carne, spicy ceviche, meat stew, chutney – and even for infusing oils or spirits like mezcal and tequila.
May contain traces of nuts, peanuts and sesame.
Best before 1st March 2018
Quick Comparison
| Settings | Whole Habanero Chilli - Short Dated remove | Chilli Selection For Mole Poblano remove | Chilli De Arbol 1kg - Short Dated remove | Kidsmania Monkey Swing remove | La Costeña Sliced Green Jalapeno Peppers - Short Dated remove | Guajillo Chillies 60g remove |
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| Price | 1.73€ | 12.44€ | 15.63€ | 3.60€ | 1.25€ | 3.69€ |
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| Content | Habanero chillies are known for their eye-watering heat, and fruity-citrus notes. They are the hottest chilli grown in Latin America – and habaneros are also the oldest cultivated plant in the Americas, dating back 9,000 years. The small, lantern-shaped habanero comes from the same family as scotch bonnets. Both have thin, waxy flesh, and rank high up on the Scoville Scale of chilli heat. So it’s recommended you wear gloves when preparing habaneros – and never touch your face or eyes! It’s unusual to come across whole dried habanero chillies – by keeping the whole chilli intact, these habaneros can be used to infuse sauces and stews, while habanero powder or flakes will dissolve. Rehydrate the whole dried habanero chilli until it is soft, and then chop into slivers, or blend into a sauce. Start with a quarter of the chilli first, and keep adding – it’s far easier to add extra heat than to try and dilute excess heat! Habanero chillies are perfect for a chilli con carne, spicy ceviche, meat stew, chutney – and even for infusing oils or spirits like mezcal and tequila. May contain traces of nuts, peanuts and sesame. Best before 1st March 2018 | The traditional Mole poblano from Puebla, Central Mexico is famed for the depth of flavour and sheer number of ingredients – and key are the three base Mexican chilliles: mulato, ancho and pasilla. We have packaged together a starter kit to help you get going, including 2 packs of mulato chillies, 1 pack of pasilla and one of ancho - saving £1.25 when you buy the chillies together. A recipe card for mole poblano is also included. This quantity of chillies will make approximately 2.5 litres of rich and spicy mole sauce, or enough to serve 12 to 18 people. It is best to make the full quantity of mole sauce at once, and then freeze any that you don't need for up to a month. To make the sauce you will also need a number of other ingredients - though many of these you may have in your store cupboard, or able to source from a local corner shop. See the full recipe for mole poblano here. | Chilli de arbol is a fiery hot chilli, often used in Mexican soups and sauces. Although its name implies that the chillies grow on trees, the long, elegant chilli de arbol actually hang from the branches of a wiry shrub, which grows 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 firey 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 skillit to release the flavours, before blending into a sauce, or chopping finely into a salsa. Best before 1st March 2018 | All the fun of a monkey toy with the bonus of candy! The combo of chewing sweet candy and playing with the swinging monkey is the ultimate stress reliever! Fun fact: A group of monkeys is called a troop!
| These La Costeña slices of green jalapeño chilli peppers in a spicy vinegar sauce are a quick and easy way of introducing some Mexican heat to a dish. The La Costeña sliced green jalapeño peppers have been pickled in a delicious, sesame oil and garlic mixture which adds extra complexity to the jalapeño chillies. The spicy sweet taste is a distinctive, South American flavour which enhances a wide variety of Mexican and Tex Mex dishes. Try adding to dips, salsas and bean salads as well as sneaking a few jalapeños inside a burger or on top of a pizza. Ingredients: jalapeño peppers, water, carrots, vinegar, onions, soybean oil, iodized salt, garlic, spices. Contains allergens: soya | 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. |
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