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Poblano
£2.00
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Poblano
£2.00
| Weight | 0.37 kg |
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Kashmiri Chili (Kashmiri Mirch): A popular spice in Indian cooking, prized for its vivid red color and mild heat.
On the Scoville Heat Unit (SHU) scale, it typically measures 1,000–2,000 SHU, making it far milder than many other chillies but excellent for adding colour and gentle warmth to dishes.
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Cornish Chillies Mild Chutney – Enjoy all the rich, authentic flavours of our Hot Chutney, but with a gentle, subtle heat. Made with a blend of fresh and Asian chillies grown on our farm, this chutney pairs beautifully with poppadoms, cheese, and sandwiches, or as a flavourful addition to your favourite Indian dishes. It’s the perfect choice for those who love great taste without too much spice. A versatile companion for any meal!
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The Apricot Habanero is a variety of habanero chili pepper known for its bright orange-apricot colour, fruity aroma, and a sweet, tropical flavour that’s quickly followed by intense heat. It’s often described as having a citrus-like tang with floral undertones, making it popular in hot sauces, salsas, and marinades where both flavour and fire are desired.
Apricot Habaneros typically range between 100,000 and 350,000 SHU (Scoville Heat Units), placing them firmly in the very hot category — several times hotter than a jalapeño.
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Padrón peppers are small, green Spanish chilli peppers, typically about 5 cm (2 in) long with a slightly wrinkled, elongated shape. They’re most often harvested while still unripe and green, giving them a mild, slightly grassy flavour with a hint of nuttiness when cooked.
Their charm lies in the “pepper lottery” — while most are mild, a few can surprise you with noticeable heat. On the Scoville scale, they range from 500 to 2,500 SHU, meaning most are about as mild as a banana pepper, but the hotter ones can approach the lower end of a jalapeño’s heat. With this years heat waves, the plants have suffered some ‘heat stress’ and our Padron Peppers seem to be generally more spicier than usual.
They’re traditionally pan-fried in olive oil and sprinkled with coarse sea salt, making them a popular Spanish tapas dish.
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A Poblano pepper is a large, heart-shaped chilli originating from Mexico, known for its mild heat and rich, earthy flavour with subtle sweetness. They have thick, dark green skins that turn red or brown as they ripen. Due to this extra hot summer, the Poblano are smaller than usual, measuring 10 to 15cm.
On the Scoville Heat Scale, Poblanos range from 1,000 to 2,000 SHU, making them much milder than Jalapeños (2,500–8,000 SHU). When dried, they become Ancho chillies, which have a deeper, slightly smoky taste and are often used in sauces, stews, and mole.
They’re versatile—great for stuffing, roasting, grilling, or blending into sauces—and offer warmth without overwhelming spice.
Price per 100g
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