TriPack Chilli Chipotle, Pasilla and Ancho Flor 100g


TriPack Chilli Chipotle, Ancho Flor and Chilli Pasilla Flor 100g


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Medium-hot chipotle chili peppers are characterized by a strong pleasant taste with deep smoky notes. Despite the sweet smell, these turn into an earthy burning that lasts for several minutes. Chipotles are hotter than, say, Anaheim or Poblano peppers, but milder than cayenne or serrano. Jalapeños are picked when they are still green. To make chipotles, they are allowed to ripen to a nice red color. They are collected only when they are almost dry. It is then placed on metal grates on which it is smoked. The result is dried, dark brown and smoky chili peppers. These peppers can be used whole or as flakes or powder. Sometimes tomatoes, onions, spices and vinegar are added to them to make a sauce called "adobo".


Pasilla chili, also known as Pasilla Negro, is a dried chili pepper commonly used in Mexican cuisine. It is a mild to medium hot chili pepper with a rich, complex flavor profile. Here are some key characteristics of pasilla peppers: Appearance: Pasilla peppers have a dark, wrinkled skin that ranges from dark brown to almost black. The thin walls of the chili make it easier to dry. They are known for their earthy, smoky and slightly sweet taste. They have a more complex flavor compared to some other chili varieties, making them a popular choice for adding depth to sauces, stews, and mole dishes. Pasilla peppers are considered mild to medium hot, with a Scoville Heat Unit (SHU) range of about 1,000 to 2,500. While they do provide some heat, it's generally less intense than hotter types of chili like jalapeños or serranos. It's worth noting that the level of hotness of chili peppers can vary, and individual peppers within the same variety can have slightly different levels of spiciness. The SHU range listed is a general guideline for pasilla peppers.


Ancho chili is a dried poblano pepper and is one of the most used dried chilies in Mexican cuisine. Ancho chilies are dried, large and flat with wrinkled, dark reddish brown to almost black skin. They are usually about 3 inches wide and 4 to 5 inches long. Ancho chili has a mild, sweet and slightly fruity taste with undertones of plums, raisins and tobacco. They are less spicy than some other chili varieties, making them a popular choice for adding flavor without overwhelming heat. Ancho chilies have a mild to medium level of heat, ranging from 1,000 to 2,000 Scoville Heat Units (SHU). This makes them milder than jalapeños and other hotter peppers and contributes to the overall flavor of the dish rather than heat. They are often used in combination with other chilies to create depth and complexity of flavor. Ancho chilies can also be rehydrated and used in marinades or meat rubs, and can be blended into a smooth puree. Ancho chilies are versatile and widely appreciated for their rich flavor and mild heat, making them a staple in many cuisines that include Mexican and Southwestern cooking.

Chipotle provides red colour and a special taste. Can be added to just any food. Pasilla Flor is great for stews, sauces. Ancho, when rehydrated can be filled with cheese or use for marinades. The tripack is great for experimental cuisine.

Great for mixed

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