UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
Chile de Arbol is a fiery, slender chilli. Our powder is made from ground whole dried arbol chillies.
Smooth-skinned arbol chillies are particularly popular in Guadalajara, arbol chillies have a searing but clean heat ideal for sprinking in fiery hot stews, and retain their bright red colour even after drying.
Please note 250g and 1kg bags will be packed in a cellophane bag
Sprinkle over freshly popped popcorn with sea salt for a more-ish snack.
Powdered chillies don’t require any soaking or toasting so just add directly to whatever you’re making.
Store in a cool and dry place. Avoid exposure to light.
Made in a factory that handles nuts, peanuts and sesame.
De arbol (day are-boll) means tree-like, as this chilli plant has a sturdy appearance and a woody stem. De arbol chillies are related to cayenne varieties.
Chile Habanero is a famously hot, fruity chilli. Our flakes are made from diced whole dried habanero chillies.Typically small and round in shape, habanero chillies are known for being one of the hottest varieties in the world, but their eye-watering heat is short-lived and complemented by their unique fruity flavour. Burnt orange colour Notes of: Tropical fruits + citrus All bags are 100% compostable once labels are removed.
The blender is the modern tool used to make salsas, it chops quickly and evenly with just a push of a button. But the ancestral way to make salsa is in a molcajete - a bowl on legs cut out from volcanic stone with a volcanic hand tool to grind vegetables and fruits into delicious salsas. Molcajetes make the best salsas molcajeteadas and guacamoles. This is because the rough surface of the volcanic stone shreds the flesh and skin of tomatoes, tomatillos, onions, herbs and chiles. This grinding action, rather than a chopping action, is what releases the essential oils of ripe vegetables and fruits and make salsas 'sing' with deep flavour. When you receive your molcajete you will need to season it, the volcanic stone needs breaking in and smoothing out. This is done with dry uncooked rice. Place a small portion in your new molcajete and grind until you have powder, you will see little flecks of stone in there too. Dump it out and start again, do it until you see no more little flecks of stone, then wash, dry and store until you are ready to make the best salsa ever!We don't recommend a new molcajete for grinding spices unless it has been well seasoned, even then you will need to grind a lot at any one time. Molcajetes have very rough surfaces which are perfect for what it is intended for, grinding vegetables into salsas.Size: external diameter approx 19cm, internal diameter approx 15cm, height 10cm