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From Cool Chile HQ (W3)
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A very hot, dried chilli with corn and nut flavours. Piquin can be used in hot sauces, stews and broths.
Toast briefly in a dry pan until it begins to smell nutty. Soak in just boiled water for 15 minutes, then drain and purée. This purée can be added to soups, stews, sauces or salsas. Chillies can also be broken up in cooking. Remove at end of cooking time.
Perfect cracked in to a cup of hot seafood broth.
Store in a cool and dry place. Avoid exposure to light.
Made in a factory than handles nuts, peanuts and sesame
Piquin means 'little flea' due to its shape, it also grows wild and is called chile tepín.
Chile de Arbol is a fiery, slender chilli. Our flakes are made from deseeded and diced whole dried arbol chillies.Smooth-skinned arbol chillies are particularly popular in Guadalajara, arbol chillies have a searing but clean heat ideal for making piquant broths or hot sauces, and retain their bright red colour even after drying. Contains some seeds. Bright red colourNotes of: Nuts + Grass
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 Wrinly + High flesh to skin ration Notes of: Tropical fruits + citrus