ULTIMATE CHILLI POWDER - CHILLI FLAKE COLLECTION - 12 PACKS
Code: ULTCHILF
Price: £ 23.95
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Chilli Wizards
Ultimate Chilli Collection.
Highest Premium Quality & Amazing Value - Fantastic Gift for Chilli Lovers
12 x 100g Packs of quality chilli products, consisting of powders and crushed flakes from around the world.

1. Aleppo Flakes.
This chilli pepper comes to us from southern Turkey, near the Syrian town of Aleppo, which is considered one of the culinary meccas of the Mediterranean. It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a vinegar, salty taste. Use it for authentic chili flavor in any Middle Eastern or Mediterranean dish.
Aleppo chilli offers a nice variation from your usual crushed red peppers. It has a very robust flavour that hits you in the back of your mouth, tickles your throat and dissipates quickly. Try this staff favorite in place of regular crushed red chilli's on pizzas, salads, and pasta.
2. Ancho Flakes.
One of the most popular peppers grown in Mexico it is considered by many chilli heads to be the most popular of all the chilli peppers.
The Ancho Pepper is actually the dried version of the Poblano pepper and has a well deserved reputation as the chilli king. Our Ancho Pepper Flakes are a deep, reddish brown to black colour and possess a mild fruity flavour with a hint of plum, raisin, tobacco and a slight earthiness, these pods have medium heat about 4 out of 10 on the heat scale. Some of our customers also refer to these as crushed Ancho. Ancho chilli's are frequently found in most authentic Mexican cooking and play a starring role in enchiladas, tamales, red chili, salsa, many
moles, soups and just about any sauce that is in need some extra mild heat. We have also found them to be wildly popular in many BBQ rubs and seasoning blends.
3. Isot Flakes.
Truly a one-of-a-kind chilli flakes.
This singular black chilli is surprising for its gentle heat, fruity taste and its chocolate undertones.
Makes a wonderful garnish and is eye catching when sprinkled on food.
Cultivated by Turkish Kurds, the isot Kurdish black pepper is prepared in a time honoured method. Isot begins as a red, sweet pepper with mild heat, which is later dried partially in the sun. It is then covered with tarps and left to ferment and oxidize under the autumn sun. When nearly blackened, the chilli is left to dry in the air.
The dried chile is then crushed into flakes, which are preserved by adding oil and a pinch of salt. Its fragrance is amazing! Add liberal doses to most any dish: roasted potatoes, grilled meats, soups as a garnish, or a basic tomato sauce.Urfa chilli flakes, or isot biber in Turkish, are a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çi köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat.

To use, sprinkle over salads and meat.
4.Guajillo Chilli Flakes.
Pronounced gwah-HEE-yoh:
These chilli peppers are moderately hot, smooth, shiny, and typically reddish-brown in color. Their skin is tough.
The Guajillo chile pepper rates between 2,500 and 4,000 Scoville units on the heat index and goes best with meats and stews.

5. Red Chilli Flakes.
Chilli Flakes are crushed red chillies, making them ideal as a cooking ingredient or garnish. Great in a pepper grinder. Added to hot oil and fried, they turn a darker colour and give a lovely flavour to the dish.
6. Kashmiri Chilli Powder.
Indian meal can’t be made of without a generous dose of Chilli Pepper. 
Specific recipe calls for specific variety of Chilli Pepper and any deviation can be a disaster.
Needless to say, knowing the right Chilli Pepper is one of the secret of making a good curry.The Kashmiri Chilli has a heat rating of below SHU 12,000  Although this is one of the most popular chilli's in India, it can be very difficult to get hold of in the UK. This is very popular chilli for its mild heat and its bright red colour. It's grown in the Northern most state of India.Kashmiri Chillis are long, deep red and wrinkled. The whole dried Kashmiri Chilli looks darker, almost the colour of Red Wine. Kashmiri Red Chilli is very mildly hot and adds a bright red/orange colour to the
food. It has got a distinct flavour too.
7. Cayenne Pepper (medium to hot)
Cayenne is a hotter, spicier version of the traditional chilli powder blend.
Use the kick of chili pepper (with or without an added array of complimentary spices) to create lively Mexican or Tex-Mex fare. The cayenne, or Guinea pepper or bird pepper is a hot, red chili pepper. Cayenne is a popular spice in a variety of cuisines.
It is employed variously in its fresh form, dried and powdered, and as dried flakes.
It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.
8.Chipotle Powder.
Chipotle chilli's are smoke dried jalapeños. Essential to Mexican cuisine, add to chilli, salsas, soups, stews, rubs and marinades. Also adds smoky heat to chocolate.
The classic flavour from chipotles bring the mild and earthy spiciness to many dishes in Mexican cuisine. Chipotle chilis are used to make various salsas and sauces, steep them in liquid to make a smoky marinade. Mix them with cream cheese to make a great dip.
Chipotle chilli's can also be ground up and combined with other spices to make a meat marinade known as an adobo.
9. Green Jalapeno Powder.
The Jalapeño chilie pepper is arguably the most famous chili pepper on the face of the planet!
The jalapeño (Castilian Spanish pronunciation: [xalapeo], Mexican Spanish pronunciation: [halapeo]) is a medium to large size chilli which is prized for its warm, burning sensation when eaten. When ripe, the jalapeño can be 2–3½ inches (5–9 cm) long and is almost always sold while still green. It is a variety of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. More than 160 square kilometers are dedicated for the cultivation of jalapeños in Mexico alone, primarily in the states of Veracruz and Chihuahua. Jalapeños are also cultivated on a smaller scale in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. The jalapeño is known by different names throughout Old Mexico, such as cuaresmeños, huachinangos,
and chilli's gordos, just to name a few.
10. Habanero Powder
Habanero's have long been the gold standard for people who love to eat spicy food but their flavour also has an element of fruitiness, once you get past all the heat. This pure habanero chili powder is one of the spicier varieties available it has about half the heat of a ghost pepper.
Habanero chilies are some of the hottest chili peppers available (although not nearly as hot as
the world’s hottest, the Naga Bhut Jolokia). They are round, oblong, and about 3/4th of an inch wide.
 
There’s more to them than just their considerable heat, however. Behind the spice is a fruity flavour that makes
these chilies a delicious way to spark up a dish and even welcome in some desserts. 
Caution: These chilies are extremely hot 100,000-300,000 shu. Wear gloves while handling chilies.
Wash hands thoroughly before touching eyes & sensitive tissue.
Sprinkle on anything requiring the addition of Intense heat.  Please Take care!
Warning this powder is extremely HOT.
Keep away from children.
11. African Birds Eye Chilli Powder
The best hot meals can’t be made without a generous dose of Chilli Pepper. 
Specific recipe calls for specific variety of Chilli Pepper and any deviation can be a disaster.
Needless to say, knowing the right Chilli Pepper is one of the secret of making a good curry.
Like all chilli peppers, piri piri is descended from South American cultivars, but Piri piri has grown in the wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, and Zimbabwe. It grows mainly in Malawi, Zambia, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique. It is cultivated for both commercial food processing and the pharmaceutical industry. Cultivation of piri piri is labour intensive.
12. Jinta Chilli Powder
Hot Chinese Chilli Powder
(8000 - 10000)


 
Chilli Wizards
Ultimate Chilli Collection.
Highest Premium Quality & Amazing Value - Fantastic Gift for Chilli Lovers
12 x 100g Packs of quality chilli products, consisting of powders and crushed flakes from around the world.

1. Aleppo Flakes.
This chilli pepper comes to us from southern Turkey, near the Syrian town of Aleppo, which is considered one of the culinary meccas of the Mediterranean. It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a vinegar, salty taste. Use it for authentic chili flavor in any Middle Eastern or Mediterranean dish.
Aleppo chilli offers a nice variation from your usual crushed red peppers. It has a very robust flavour that hits you in the back of your mouth, tickles your throat and dissipates quickly. Try this staff favorite in place of regular crushed red chilli's on pizzas, salads, and pasta.
2. Ancho Flakes.
One of the most popular peppers grown in Mexico it is considered by many chilli heads to be the most popular of all the chilli peppers.
The Ancho Pepper is actually the dried version of the Poblano pepper and has a well deserved reputation as the chilli king. Our Ancho Pepper Flakes are a deep, reddish brown to black colour and possess a mild fruity flavour with a hint of plum, raisin, tobacco and a slight earthiness, these pods have medium heat about 4 out of 10 on the heat scale. Some of our customers also refer to these as crushed Ancho. Ancho chilli's are frequently found in most authentic Mexican cooking and play a starring role in enchiladas, tamales, red chili, salsa, many
moles, soups and just about any sauce that is in need some extra mild heat. We have also found them to be wildly popular in many BBQ rubs and seasoning blends.
3. Isot Flakes.
Truly a one-of-a-kind chilli flakes.
This singular black chilli is surprising for its gentle heat, fruity taste and its chocolate undertones.
Makes a wonderful garnish and is eye catching when sprinkled on food.
Cultivated by Turkish Kurds, the isot Kurdish black pepper is prepared in a time honoured method. Isot begins as a red, sweet pepper with mild heat, which is later dried partially in the sun. It is then covered with tarps and left to ferment and oxidize under the autumn sun. When nearly blackened, the chilli is left to dry in the air.
The dried chile is then crushed into flakes, which are preserved by adding oil and a pinch of salt. Its fragrance is amazing! Add liberal doses to most any dish: roasted potatoes, grilled meats, soups as a garnish, or a basic tomato sauce.Urfa chilli flakes, or isot biber in Turkish, are a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çi köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat.

To use, sprinkle over salads and meat.
4.Guajillo Chilli Flakes.
Pronounced gwah-HEE-yoh:
These chilli peppers are moderately hot, smooth, shiny, and typically reddish-brown in color. Their skin is tough.
The Guajillo chile pepper rates between 2,500 and 4,000 Scoville units on the heat index and goes best with meats and stews.

5. Red Chilli Flakes.
Chilli Flakes are crushed red chillies, making them ideal as a cooking ingredient or garnish. Great in a pepper grinder. Added to hot oil and fried, they turn a darker colour and give a lovely flavour to the dish.
6. Kashmiri Chilli Powder.
Indian meal can’t be made of without a generous dose of Chilli Pepper. 
Specific recipe calls for specific variety of Chilli Pepper and any deviation can be a disaster.
Needless to say, knowing the right Chilli Pepper is one of the secret of making a good curry.The Kashmiri Chilli has a heat rating of below SHU 12,000  Although this is one of the most popular chilli's in India, it can be very difficult to get hold of in the UK. This is very popular chilli for its mild heat and its bright red colour. It's grown in the Northern most state of India.Kashmiri Chillis are long, deep red and wrinkled. The whole dried Kashmiri Chilli looks darker, almost the colour of Red Wine. Kashmiri Red Chilli is very mildly hot and adds a bright red/orange colour to the
food. It has got a distinct flavour too.
7. Cayenne Pepper (medium to hot)
Cayenne is a hotter, spicier version of the traditional chilli powder blend.
Use the kick of chili pepper (with or without an added array of complimentary spices) to create lively Mexican or Tex-Mex fare. The cayenne, or Guinea pepper or bird pepper is a hot, red chili pepper. Cayenne is a popular spice in a variety of cuisines.
It is employed variously in its fresh form, dried and powdered, and as dried flakes.
It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.
8.Chipotle Powder.
Chipotle chilli's are smoke dried jalapeños. Essential to Mexican cuisine, add to chilli, salsas, soups, stews, rubs and marinades. Also adds smoky heat to chocolate.
The classic flavour from chipotles bring the mild and earthy spiciness to many dishes in Mexican cuisine. Chipotle chilis are used to make various salsas and sauces, steep them in liquid to make a smoky marinade. Mix them with cream cheese to make a great dip.
Chipotle chilli's can also be ground up and combined with other spices to make a meat marinade known as an adobo.
9. Green Jalapeno Powder.
The Jalapeño chilie pepper is arguably the most famous chili pepper on the face of the planet!
The jalapeño (Castilian Spanish pronunciation: [xalapeo], Mexican Spanish pronunciation: [halapeo]) is a medium to large size chilli which is prized for its warm, burning sensation when eaten. When ripe, the jalapeño can be 2–3½ inches (5–9 cm) long and is almost always sold while still green. It is a variety of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. More than 160 square kilometers are dedicated for the cultivation of jalapeños in Mexico alone, primarily in the states of Veracruz and Chihuahua. Jalapeños are also cultivated on a smaller scale in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. The jalapeño is known by different names throughout Old Mexico, such as cuaresmeños, huachinangos,
and chilli's gordos, just to name a few.
10. Habanero Powder
Habanero's have long been the gold standard for people who love to eat spicy food but their flavour also has an element of fruitiness, once you get past all the heat. This pure habanero chili powder is one of the spicier varieties available it has about half the heat of a ghost pepper.
Habanero chilies are some of the hottest chili peppers available (although not nearly as hot as
the world’s hottest, the Naga Bhut Jolokia). They are round, oblong, and about 3/4th of an inch wide.
 
There’s more to them than just their considerable heat, however. Behind the spice is a fruity flavour that makes
these chilies a delicious way to spark up a dish and even welcome in some desserts. 
Caution: These chilies are extremely hot 100,000-300,000 shu. Wear gloves while handling chilies.
Wash hands thoroughly before touching eyes & sensitive tissue.
Sprinkle on anything requiring the addition of Intense heat.  Please Take care!
Warning this powder is extremely HOT.
Keep away from children.
11. African Birds Eye Chilli Powder
The best hot meals can’t be made without a generous dose of Chilli Pepper. 
Specific recipe calls for specific variety of Chilli Pepper and any deviation can be a disaster.
Needless to say, knowing the right Chilli Pepper is one of the secret of making a good curry.
Like all chilli peppers, piri piri is descended from South American cultivars, but Piri piri has grown in the wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, and Zimbabwe. It grows mainly in Malawi, Zambia, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique. It is cultivated for both commercial food processing and the pharmaceutical industry. Cultivation of piri piri is labour intensive.
12. Jinta Chilli Powder
Hot Chinese Chilli Powder
(8000 - 10000)


 
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