The product is made from drying our own Poblano chile peppers. Ancho has a mild paprika flavour, with sweet to moderate heat. The Ancho Chile together with the Mulato and Pasilla chiles form the "holy trinity" of chiles used to prepare mole sauces. Ancho is used to add flavour, heat, and colour to sauces and moles

New season Ancho now ready

Dried whole red chillies, picked and then dried for maximum freshness. Chillies kept in their whole form hold more of their flavours. If you want to crush them then do it just before you are going to use them for maximum flavour. Dried chillies can be kept a long time if stored in an airtight container. The Hong Kong Hots are not as hot as the scotch bonnets but add a little kick to soups and stews

Widely used in mexican cooking, the Pasilla has a great mild and sweet flavour. We have carefully grown this and air dried to ensure that you are getting the freshest, quality Pasilla

These dried Naga are grown and dried by us for that amazing fresh, dried smell and flavour. As for the heat, well it certainly will warm you up during our cold winters. Put one of these into a curry to really spice it up. Naga have a reputation as the hottest chillies on the planet so if you like your food hot then these dried Naga will see you through until the next season of fresh chillies

New lower price for 2011

Dried whole Red Scotch Bonnets chillies, picked and dried on the same day for maximum freshness. Chillies kept in their whole form hold more of their flavours. Scotch Bonnet peppers are used primarily in Latin American cuisine, although they can be used to spice up any dish. Lovely smoky, fruity flavour which go well in stews and soups. This large bag is excellent value with 15 whole chillies

Originally grown in Szechuan province of China. The fruits are very aromatic with a great citrus flavour and ripen to a bright claret red.Pods have a good pungency with an intense start to the burn mellowing after a while. The dried chillies take on all the great flavours as the fresh but with an added depth of flavour you get with dried chillies.