Chile Mirasol (Mexico) F5,5
Ingredients: Mirasol Chile powder
An elegant chili with a strong flavor that is particularly good in meat dishes.
€6.40
20 g
Recommendations
Scoville Heat Unit: 5,5. A rare Mexican chile pepper which balances the flavors of meat dishes. To be used at the beginning of cooking time.
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Mexico
- Storage / Use In a cool, dark, dry place.
- Scoville scale 5,5/10
€320.00 / kg
Olivier Rœllinger's words
‘Mirasol’ means ‘Look at the sun’ in Spanish.
Mirasol chile peppers’ popularity has waned in favor of guajillo chiles over the years. Mirasols are smaller and have more heat. Their bright flavor is the perfect complement to grilled meats.
Mirasol chile peppers’ popularity has waned in favor of guajillo chiles over the years. Mirasols are smaller and have more heat. Their bright flavor is the perfect complement to grilled meats.
Story
Chile peppers are native to Mexico and Latin America and were cultivated by pre-Colombian civilizations as early as 7000 BC. Chile peppers also figured prominently Mayan legends. Mexican chile peppers hold pride of place in our spice collection because, like chocolate, they play a magical role in Mexican cooking.
Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.
Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.
Today, chile peppers are essential to Mexican cuisine. Over 100 different varieties are grown and used throughout the country. Each has a distinct flavor profile. Traditional mole sauces, which blend ancho, mulato and pasilla chile peppers in a spicy, chocolate-based sauce, can be traced back to pre-Colombian times.
Mexican chile peppers come in many: fresh or dried, smoked or roasted, whole or powdered. The Mexican States of Puebla, Chiapas, Durango, and Chihuahua are renowned for the high quality of their chile peppers.
We work with a small Mexican cooperative that represents carefully selected growers who produce the highest-quality chile peppers throughout these regions.