El Yucateco Kutbil-Ik Habanero XXXtra Hot Sauce, 120ml
$3.90
We rescued this recipe from the culinary traditions of the ancient Mayan civilization, hence the name “Kutbil-Ik” – a Mayan word meaning “crushed chili”.
11,600° Scoville Units
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Ancho Dried Chile Pepper, 50gm
Ancho Chiles (pronounced "AHN CHo"), Capsicum Annuum, are also referred to as chile ancho, ancho chili, and ancho pepper. Known as Poblano chiles when in their fresh state, this mild chile is native to the Mexican State of Puebla. In their native region when dried they are called chile ancho which translates to "wide chile". The dried Ancho chile has a more intense flavor profile than the poblano and has been a key ingredient in Puebla cuisine for thousands of years.
Ancho Chiles are the most commonly used dried chile in Mexican cuisine and are one of the famous "holy trinity" of chiles used in Mexican moles, along with the Pasilla Negro Chiles and the Guajillo Chiles. This heart shaped dried pepper is about 3" wide and 4" in length and tapers to a point. They are a deep, reddish brown to black in color and the texture is wrinkled. A top grade Ancho should be clean, pliable, untorn and aromatic with a smell that is a bit like prunes.
The staple chile in authentic Mexican cooking, Ancho peppers are a critical ingredient in red chili, tamales, many moles, enchiladas, salsa, soups and any sauce that may need some extra mild heat. You can add them directly to your recipes - sliced, diced or pureed. The whole dried pod can be ground in a blender (with or without the seeds, depending on your heat and flavor preferences).
For more flavor, lightly toast Ancho Chiles in a hot pan for about 30 seconds per side, just until they start to blister. They can easily be re-hydrated by pouring hot water or broth over them and letting them sit for 10-20 minutes. Don't let them soak much longer than that, as they may become bitter. A puree of soaked Ancho chiles will be reddish brown in color with a rich, mild, almost sweet taste and slightly bitter undertones. We like to save the liquid from rehydrating as it absorbs the great flavor from the softened chiles. Use the liquid in the recipe at hand, or save it to lend flavor depth to braises, soups and stews.
Per ounce, Ancho chile provides more pulp than most dried chiles. The heat of the chile comes from the veins inside the pod and before rehydrating some cooks prefer to remove some or most of the seeds and veins as these lend more bitterness to the finished recipe.
Scoville heat rating (SHU) of 500 to 1,500
El Avion Bomba Paella Spanish Rice, 500g
El Avion Bomba rice is a variety of great quality and culinary fame worldwide, because of the consistency of the grain and its capacity to absorb flavours during cooking.
This relatively short, round shape rice has the unique feature of not opening lengthwise, as happens with other varieties.
As a consequence, when cooked, it increases up to three times its size, leaving each grain separated. Bomba rice is ideal for PAELLAS, oven cooked rice and all other dishes which require the grain to soak all the flavour of the broth. It is ideal for traditional Mediterranean cuisine.
Store in dry and cool place
Cooking time: ~18 minutes
El Avion Garlic Powder 50g
Distinct in both flavour and aroma, add lively garlic flavours to your favourite recipes. Simply replace one clove of fresh garlic with half tablespoon of powder. A savoury herb with a floral aroma and slightly warming peppermint aftertaste. Full of strong, fresh garlic flavours, Garlic Powder adds lively flavours to your cooking. Use half tablespoon of Garlic Powder when a recipe calls for one clove. For something different, create your own garlic bread at home.
