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.

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.

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.

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.

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.

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.