Finest Quality
Quality, Consistency and Flavour. Those are the MEXPRO pillars and what makes us gladely offer you our products. We believe that the variety of our chillies in taste and spicy intensity make us different. And we’re all about the chilli.
So why don’t we leave some of those lovely chillies in the pack when we ship it to you? For starters, the flavour will not keep changing. The chillies we sell are firstly dry, so it gets preserved longer. Aside from the endorphin rush that comes with enjoying a healthy dose of chilli heat, these little packages of edible dynamite are good for your health too. Chillies are a great source of vitamins A, B, C and E. And, did you know that chillies have seven times more disease-fighting vitamin C than oranges? They’re packed with minerals that help your body to flush out toxins, and chillies have even been shown to lower the incidence of cancer, coronary heart disease and diabetes.
Other Benefits: Fights inflammation; Cardiovascular pain relief; Increases immunity and weight loss.
Ancho
Scoville Heat Units :
1500 ~ 2500
Chilli Ancho is the mature and dry Poblano most used in Mexican cuisine. Grown in Puebla, a city with a history of gastronomy, the rich sweetness of these chillies when combined with others enhances their flavor. They are ideal for sauces.
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Arbol
Scoville Heat Units :
30000 ~ 50000
Chilli Árbol, also known as bird's beak and rat-tailed chilli, is a small chilli, characterized by its intense heat. Bright red in color, these ripe and dried chillies are the ideal ingredient for sauces.
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Chipotle
Scoville Heat Units :
5000 ~ 15000
Chipotle is a smoked red ripe jalapeño (meaning “smoked chili”), our Chipotle of the "Meco" kind with grayish-tan, quite stiff, and often described as looking like a cigar butt. Are the ones left on the bush for longer, until they start to lose their moisture. After harvest they go through a long process of slow smoking, which gives them an intense and strong smoky with a slightly spicy, grassy fruitiness flavor. It is excellent for combining with liquid sauces, stewed and marinated dishes. Use them as a dry rub or a seasoning after you grind them up into chilli flakes or powders. You can also rehydrate them in hot water until they are softened, then remove the stems and seeds. Process them in a food processor, blender, or a molcajete with other ingredients to form a chili paste or a sauce.
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Guajillo
Scoville Heat Units :
2500 ~ 5000
Guajillo chilli is the dry form of the Mirasol chilli and is the second most used in Mexican cuisine. Reddish-orange in color and with smooth and shiny skin, guajillo is appreciated essentially for its nut-like flavor depth. It is often used in sauces and is the key ingredient for raising your stews.
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Morita
Scoville Heat Units :
15000 ~ 30000
Morita chilli, often confused with Serano chilli due to its similar appearance, comes from a young and rare species of jalapeno and of intense red color, is distinguished by its smooth and fruity flavor. This smoked chilli is ideal for marinades.
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Pasilla
Scoville Heat Units :
1500 ~ 2500
Pasilla chilli, also known as black chilli, is the dry form of the chilli Chilaca. This long, narrow black chilli gives the traditional Mexican soft mole sauce the color of dark chocolate. With a more earthy flavor Pasilla is ideal for sauces.
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Prices don't include transport or payment fee. For wholesale prices please contact us