Jalapeno Chilli Flakes Green
These jalapeno chillies (Capsicum annuum) are picked green and have a distinctive fresh flavour.
Other Common Names
Aji, Red Pepper. Botanical Names: Mild Chillies: (Capsicum annuum) Hot Chillies: (Capsicum frutescens) Fruity Chillies: (Capsicum baccatum) Extra Hot Chillies: (Capsicum chinense) Hairy Leaved Chillies: (Capsicum pubescens)
Description & Use
There are literally hundreds of different chillies, all of which descend from the original ones discovered by the Spanish when they found the Americas. Prior to this chillies were unknown to the rest of the world. The warming bite and delicious capsicum taste of chilli was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chilli in nearly every cuisine.
Jalapeno chillies are harvested when still green, chopped and dried, and have a distinctive ‘fresh green chilli’ aroma and flavour that lacks the saltiness of jalapenos in brine. Also, an excellent substitute for fresh green chillies when soaked in water for around 20 minutes to soften.
Use in Mexican recipes, and this chilli goes surprisingly well in Thai and other South East Asian dishes, such as stir-frys, green curries and hot and sour soups. Great in guacamole when crushed and allowed to soften!
Produce of Mexico packed in Australia.