15/06/2026
🌶️ Do you know your Dried Chillies?
We stock eight dried Mexican chillies, and one of the most useful things to know about them is what they were called before they were dried!
Ancho – dried Poblano. Mild, sweet and earthy with hints of chocolate and raisin. The most widely used dried chilli in Mexican cooking.
Mulato – also a dried Poblano, but a darker ripened variety. Similar to Ancho but deeper, with more chocolate and liquorice notes.
Guajillo – dried Mirasol. Mild to medium heat with a tangy, slightly fruity flavour. A staple in salsas and marinades.
Pasilla – dried Chilaca. Long and dark with a rich, earthy flavour and mild heat. Classic in mole sauces.
Chipotle – dried AND smoked Jalapeño. That distinctive smoky heat you know and love.
Morita – also a smoked Jalapeño, but smaller and less dried than Chipotle, giving a fruitier, more intense flavour.
Arbol – stays as Arbol fresh and dried! Small but seriously hot with a clean, sharp heat.
Habanero – stays as Habanero too, and needs little introduction. Fruity, floral and absolutely fiery. Handle with respect! 🔥
All available loose - if you need two ancho and 1 chipotle for a recipe, now you know where to come!
