Dried Naga Morish

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 2009

Dried Guajillo

Dried whole Guajillo chillies, picked and dried on the same day for maximum freshness. Chillies kept in their whole form hold more of their flavours. Guajillo are one of the most popular chilli in mexico. Guajillo have a mild heat and are slightly sweet

Dried Scotch Bonnets Red

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

Dried Red Chillies

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

Dried Yellow Cayenne

Same as a red cayenne apart from the pods mature to a brilliant yellow. When dry they go a deep dark brown but they are great to cook with. I have used one in a homemade soup which has given it a lovely warm earthy lift.

Ancho (Dried Poblano)

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