Most Indians will argue that chilli, the soul of our cuisine, is native to our homeland. On the contrary, the chilli is a pioneer of globalization which has been pleasuring us since the 15th century, when it reached Goa on a Portuguese trading ship. Today, few will connect these colourful pods to their origins in Mexico, where chili or chilé have ruled both heart and hearth for over 6000 years. Mexico is home to a fantastic diversity of chilé each with a distinct flavor far beyond just pungency and colour. So go boldly forth and pioneer the chilé – from Chipotle in your Sambhar to a touch of Ancho in your Stroganoff.
Known for their richness and depth of flavour, Anchos are simply the most commonly used chilli peppers in Mexican cuisine. And SPRIG’s dried version of this ‘Poblano’ or people’s pepper is a mild, sweet chilli, with a sweet earthy flavour of liquorice, tobacco, coffee and raisins.
The kings of Mexican chilli peppers, Chipotles are technically speaking not too spicy, but still the spiciest amongst our chiles. Grown across Mexico, these peppers have a deeply smoky, sweet nutty and savoury flavour which gives a real meatiness and pungent kick to any dish.
A dynamic chilli pepper, Guajillo balances spiciness, tanginess, slight smokiness and warm flavours. Traditionally, they’ve been used in molé sauces, snacks, stews and even steaks, making them quite indispensable to Mexican cuisine.
Pasilla or ‘chilé negro’ or ‘little black raisin’ as they are alternatively referred to, these dried chilaca peppers of Mexico offer a very mild, pungent, tangy taste and are used as a signature flavour in tortilla soup, particularly in central Mexico.