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The Ancho Poblano is a very popular, mild Mexican chilli. The fruits are dried once fully red. This chilli is widely used in Mexican cooking to make mild and fruity flavoured sauces (mole). The dried fruits are about 2.5" wide and 4" long and heart-shaped. -
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The Bhut Jolokia (a.k.a. Naga Jolokia or Ghost) was the first chilli to be measured at over 1 million Scoville units - the first of the 'super' chillies. At that heat rating, they are 4 times hotter than the average Habanero or Scotch Bonnet but with the same fruity flavour. Please note: these chillies are imported from Assam, India. These chillies are very, very hot. We recommend taking precautions when handling them. Being three times hotter than an Orange Habanero, our suggestion for cooking with these chillies is to use a small amount to start with. If you want to try these chillies as a sauce, please see the Bhut Jolokia sauce. -
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Produced using 100% renewable energy! These chillies are home-grown and dried on the South Devon Chilli farm here in Devon and retain their vibrant red/orange colour. They are very, very hot and fruity and we recommend taking precautions when handling them: avoid contact with eyes, wear gloves at all times when handling and wear a dust/vapour mask if you are grinding or rehydrating and reducing to a paste. Part of South Devon Chilli Farm's super extreme heat range, they come in a 10g bag which is around 15 chillies. Heat: 11/10 (they have been measured at just over 1.4million Scoville Units). Must be cooked before eating. -
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The Pasilla chilli (pronounced pah-SEE-yah - meaning "little raisin" due to the wrinkled skin) is dark brown when ripe and turns almost black when dried. This chilli is commonly used in conjunction with Ancho Poblano and Ancho Mulato chillies to make Mexican mole sauces. The fruits are a very dark brown colour, long (8") and just under 2" wide. Flavour: liquorice and dried fruit. Must be cooked before eating. -
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This mushroom and truffle sauce can be used as a base for various dishes. Add butter, cream or creme fraiche to the Salsa Truffina, warm through on a low heat and add to pasta, rice, meat, pancakes or vegetables. -
This versatile product can be re-hydrated and is perfect to add an intense mushroom flavour to soups, pastas, sauces, pizza, risotto, omelettes. -
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White truffle and porcini mushroom sauce. Melt some butter in a pan, add some cream and one teaspoon of La Truffata per person and stir into cooked pasta. -
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This deliciously sweet sauce has been made with a delicate balance between the sweetness of cane sugar, the freshness of lime and the subtle blend of red chillies. Great for dipping! -
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All the flavour of the sea without the fish. This sauce uses a secret blend to create the same flavour as non-vegan fish sauce. Perfect for vegans. A dash adds a tangy depth of flavour to Thai Green or Thai Red curry. -
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Described as the Spanish Flagship of red wines, this versatile cooking ingredient is sourced from south-western Spain. Ideal for use in salad dressings and marinades, this ingredient is perfect for use in dishes wishing to encapsulate that sweet and sour flavour. -
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Made from selected Rioja white wine. Encapsulates the distinctive flavours of Rioja. Ideal when cooking fish, paella and other rice based dishes and excellent for sauteed chicken and pork with cream -
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Piri Piri Chip Salt is an expert blend of sea salt, smoky paprika, herbs and spices. Skin on, skin off, frozen or homemade, chunky wedges or skinny fries. Sprinkle this over your piping hot chips of choice fresh from the oven or air fryer for a flavour explosion.
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm