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Dried crushed garlic.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Chile ancho is the dried version of the poblano pepper, which originates from Puebla, Mexico. The ancho chilli holds a robust smoky flavour that resembles mild notes of paprika with a gentler sweet-heat. There may also be notes of prunes, coffee, tobacco, liquorice and sultanas. The ground Ancho chilli presentation is an excellent way to add a kick of flavor to any dish and personalize it accordingly to individual taste. They are indispensable for Mexican dishes. Their aroma also harmonises perfectly with roast pork or chilli con carne.
Ancho chillies have a relatively mild heat (1,000 to 2,000 SHU).
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.
The world’s hottest chillies in 2017!
Wiri Wiri Chili pepper is a rare variety. The small, inconspicuous chillies from Guyana are tough – with their heat of 100,000 to 350,000 Scoville, they can certainly compete with the Habanero and Scotch Bonnet chili pepper. Their taste is also deliciously distinct: fruity with a spicy tomato undertone.
The chili flakes have a delicious fruity flavour, sometimes with a slight citrus note, and tastes great in any chili lover’s favourite dish. They go particularly well with the Indian cuisine, but is also suitable for Mexican and African dishes.
The powder has a delicious fruit flavor, sometimes with a light citrus note, and tastes great with every chilli favorite. It goes especially well with Indian cuisine, but is also suitable for Mexican and African dishes.
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Dried in oak wood ovens, what gives that special smokiness to paprikas.
Black cardamom seeds
Ground mace
The Pasilla chili originates from Mexico and in Spanish its name means “little raisin”, an allusion to the deep brown dried pods and raisin like aroma of this flavourful chili. The dried chocolate brown pods have a rich mellow taste with flavours of berry and grape. They add their specific flavour to soups, stews and sauces.