Chipotle Meco Chile F5.5 (Mexico)
Ingredients: Chipotle Meco Chile powder
A smoked chili with notes of wood and humus. Perfect with creamy sauces and white meats.
€6.40
20 g
Recommendations
Scoville Heat Unit: 5,5. This famous Mexican chile pepper is used as a finishing spice.
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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 / kg
Olivier Rœllinger's words
The wood used to dry Mexican meco chipotle chile peppers turns them a distinctive pale brown. The funny-looking chiles are 10 cm. long with a wrinkled surface that makes them look like large morel mushrooms.
Chipotle chiles are hot with an aroma and flavor that’s reminiscent of wild mushrooms. They have a long, full-bodied, fragrant finish with smoky, woody notes.
With aromas of peat, mushrooms, seaweed and wood smoke, their flavor is similar to the great Islay whiskies.
I like to add a pinch of chipotle chile powder to cream sauces served with poultry and white meat or as a finishing touch to the cooking juices of roast veal, pork and chicken. A pinch is also surprisingly good in chocolate mousse.
Chipotle chiles are hot with an aroma and flavor that’s reminiscent of wild mushrooms. They have a long, full-bodied, fragrant finish with smoky, woody notes.
With aromas of peat, mushrooms, seaweed and wood smoke, their flavor is similar to the great Islay whiskies.
I like to add a pinch of chipotle chile powder to cream sauces served with poultry and white meat or as a finishing touch to the cooking juices of roast veal, pork and chicken. A pinch is also surprisingly good in chocolate mousse.
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.