Sol Whole Dried Mulato Chillies with Stem

265.001,615.00

Pack Sizes

350 gm, 50 gm

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  • The whole dried Mulato chillies have have been harvested overripe and have a dark chocolate colour. They are flat and wrinkled  and measure 4 by 3 inches with a tapered bottom.
  • In Mexico, they are very popular due to their extraordinary taste: a mild, smokey, licorice flavour with hints of dried cherry and tobacco. Traditionally the Mulato chillies are used to flavour the famous Mole sauce as well as salsas, dips and meat dishes.
  • The mulato chilli is related to the poblano chilli family, and is the similar size and shape to the ancho.
  • The traditional way to prepare mulato chillies is to wipe the chilli, pull out the stem, and shake out the seeds. Then dry fry the mulato on a hot skillet until the skin blackens and blisters. Next, soak it in warm water until the mulato is soft.
  • Add to salsa, soups, enchiladas or any recipe that needs some medium heat and smoky chile flavor.
Description

Description

Mexico is the home of chilies! With more than 150 indigenous varieties of chilies to choose from, with each having a special use. we have exciting range of the leading and most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not ‘hot’ but impart a characteristic taste which is unforgettable. The whole dried Mulato chillies have have been harvested overripe and have a dark chocolate colour. They are flat and wrinkled  and measure 4 by 3 inches with a tapered bottom. This chile originates in Mexico and is similar in appearance to an ancho, but its flavor is sweeter and has smoky characteristics. This large, flat chile is chocolate brown in color and rather mild, rating a 2-3 on a heat scale of 1-10. The mulato, along with the ancho and pasilla negro, form the holy trinity of chiles used to prepare a traditional mole. These chilies are excellent in Mexican style soups, salsas, sauces and stews, but don’t hesitate to try them in some Indian dishes to add a bit of zip. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter. The best relief for a burning mouth isn’t water; it’s a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish! Other cuisines like Chinese and Southeast Asian have benefitted from the incorporation of these chilies. Add to salsa, soups or any recipe that needs some medium heat and smoky chile flavor.

Processed by:PIVEG, S.DE R.L.DE V.V,Alfonso Trueba Olivares 118 INT 3,Col Villas Del Paraiso,Celaya, Guanajuato,Mexico.

Imported,Repacked & Distributed by: Chenab Impex Pvt Ltd. J1-A, Ansa Industrial Estate,Saki Vihar Road Sakinaka,Andheri(E), Mumbai 400072 INDIA.

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