The Chilli Collection
Looking for a little pep in your meal? This collection brings the heat with three different chillies that have three distinct flavor profiles. From smoky to earthy, to mild and fruity, you can use these chilli powders in a hearty breakfast or a decadent chocolate dessert.
Made from mild, plump poblano chiles that have been charred and dried, ancho has a supremely smoky depth that’s rich, full-bodied, and unmistakable. A staple in the famous many-ingredient mole dishes of Mexico’s Oaxaca region, it’s often used to thicken and flavor sauces and salsas, adding flavor without too much heat.
Chipotles are actually another famous pepper in disguise—they’re jalapeños that have been smoked, dried, and ground, often in the Chihuahua region of Mexico. They add a similar heat as fresh jalapeno, but with a more complex flavor.
Columbus brought smoked paprika from Central America to Spain, where it was beloved for its fire and punch. Both smoked and sweet paprika are made from the same family of thin, long red peppers, and both lend savory flavors, rather than real heat.