|Net weight||20 g|
|Conservation / Utilisation||In a dry, dark place such as a closed cupboard, ideally at 18°C.|
|Price incl. tax||€6.35|
poudre (échelle de Scoville F5)
The words of Olivier Roellinger
The Guajillo chili embodies all the warmth and nobility of the Mexican people. It is rich and full-bodied, with notes of liquorice and mango. This beautiful 15 cm long pepper is to be shredded and scattered sparsely over fish and white meats. I also like to use Guajillo chili for broths of both seashell (mussels) and shellfish (shrimp and langoustines).
Christopher Columbus was the first to bring this devilish spice back to his queen, Isabel the Catholic of Castile. Transported east by Magellan´s expedition, chili peppers had much more success in Asia than in Europe. So much in fact, that until the nineteenth century, it was widely held that chili originally came from the East Indies, and even today many people still think that capsicum is originally from India. Although the different species all come from Central America, there are now hundreds of cultivars. These can be found throughout the world and chili peppers have become a staple of the cuisines of hot countries, from Cayenne in French Guyana and Mexico, to southern China, Africa and the Caribbean.