UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
These 15cm quills are from the inner bark of the Cinnamomum verum tree, called true cinnamon or Ceylon cinnamon, native to Sri Lanka. They have a soft, sweet woody perfume and gentle spiciness that is useful in many sweet and savoury Mexican dishes.
This is the cinnamon we use in our hot chocolate and sauces, we grind it fresh for each batch we make as we believe the aroma and flavour are second to none. It is also very useful as a stirrer for drinks - like our hot chocolates.
Approx 175 sticks.
Store in a cool dry place.
Instructions: lightly toast the quills in a dry pan until fragrant, then grind into a powder or use whole to infuse flavour into stews, sauces, puddings and drinks.
Packed in a factory that handles, nuts, sesame and peanuts.
Chile Ancho is a mild, sweet-tasting variety of dried ripened poblano chilli.Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour that’s indispensable whether you’re making salsas or traditional sauces and stews like mole and carne con chile. Oxblood ColourWrinkly + High flesh to skin Ratio Notes of: dried fruit + bitter chocolate
Chile Guajillo is a mild to medium hot dried chilli.Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting. Brick red colourSmooth + equal skin to flesh ratio Notes of: green tea + berries