Finest Quality
Quality, Consistency and Flavour. Those are the MEXPRO pillars and what makes us gladly offer you our products! We believe that the high quality of our Mexican chillies, in taste and spicy intensity make us different.
Benefits of Chillies: Fights inflammation, is a natural anti-inflammatory; Relieves cardiovascular pain; They increase immunity and favour weight loss!
Ancho
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Ancho chilli (Chile Ancho), wide in Spanish, is the ripe and dried version of the most used chilli in Mexican cuisine, the chilli Poblano. Grown in Puebla, a city with a lot of history in gastronomy, the rich sweetness of these chilli peppers when combined with others elevates their flavour. They are ideal for sauces.
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Arbol
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The Árbol chilli (Chile de Árbol), also known as the bird's beak and the mouse's tail chilli, is a dried variety of cayenne pepper, characterised by its intense heat. Bright red in colour, these ripe and dried chilies are the ideal ingredient for sauces.
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Cascabel
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Cascabel Chilies are small rounded chilies, redish-brown in colour with tons of 'rattling' seeds inside (hence their name 'cascabel' or 'rattle' chili). It's very low in heat with a beautiful nutty flavour to it.
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Chipotle Meco
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Chipotle chilli (Chile Chipotle), a ripe Jalapeño that has gone through a long process of slow smoking, is a chilli that is distinguished by its intense and somewhat spicy flavour. It is excellent to combine with liquid sauces, stews and marinades.
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Chipotle Mora
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Chipotle mora peppers are smoked, dried serrano chilies. Serrano chilies are green for most of the growing season, but turn red in the fall. For chipotle mora, the peppers are allowed to stay on the plant until they turn deep red and begin to dry out. These deep red serranos are smoked for days until completely dry. It takes about 5 Kg of serranos to make 500 grams of chipotle mora.
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Chipotle Morita
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The Morita chilli (Chile Morita), often confused with the Serrano chilli due to its similar appearance, comes from a young and rare species of Jalapeño and is intensely red in colour, distinguished by its smooth and fruity flavour. This smoked chilli is ideal for marinades.
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Guajillo
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Guajillo chilli is the dry form of the Mirasol chilli and is the second most used in Mexican cuisine. Reddish-orange in color and with smooth and shiny skin, guajillo is appreciated essentially for its nut-like flavor depth. It is often used in sauces and is the key ingredient for raising your stews.
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Habanero
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Our habanero pepper is a fiery chilli pepper with a fruity, citrusy and smoky flavour. It is prized for it's level of heat, making it popular for making hot sauces, spicy salsas, and infusing both heat and flavor into many dishes. The peppers pods are small, typically 1-2 inches wide.
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Mulato
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Mulato chilli (Chile Mulato), is the Poblano chilli with a soft to medium drying process, very similar to Ancho but with a slightly different flavour. Both are green when growing, but while Ancho is a Poblano that ripens to a deep red, Mulato is a Poblano that ripens to a dark brown colour and then dries out.
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Pasilla
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The Pasilla chilli (Chile Pasilla), also known as the black chilli, is the dried form of the Chilaca chilli. This long, narrow, black chilli pepper gives the traditional Mexican “mole” sauce its dark chocolate colour. With a more earthy flavour, Pasilla is ideal for sauces.
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Pequin
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The chilli Pequin (Chile Piquín), are small chilli peppers that ripen from green to a vibrant red colour and offer an intense heat. This pepper is also called “Bird Pepper” because it is consumed and spread by wild birds.
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Puya
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The Puya chilli (Chile Puya), is a Mexican chilli similar to the popular Guajillo chilli, but smaller and spicier. Known for its fruity flavour and aroma. It's often used more for its fruity flavour rather than its texture, which means it's great for making sauces.
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