A dried whole Poblano chilli with a fruity taste and mild heat. (LGE PKT)
Other Common Names: Aji, Red Pepper. Botanical Names:
Mild Chillies: (Capsicum annuum)
Hot Chillies: (Capsicum frutescens)
Fruity Chillies: (Capsicum baccatum)
Extra Hot Chillies: (Capsicum chinense)
Hairy Leaved Chillies: (Capsicum pubescens)
Description & Use: There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine. Dried chillies have a very different flavour to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chillies, in the same way a sun-dried tomato has a more complex flavour profile than a fresh one.
Chilli Ancho: A large, dried poblano chilli. Dark purple to black in colour and mildly fruity in flavour with subtle coffee notes. Used in many traditional Mexican dishes.
Heat level: 4 out of 10.
Produce of Mexico packed in Australia.
