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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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A lighter oil, suitable for a table condiment for guests to dress their own salads, pasta and much more. -
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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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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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This mild/medium heat chilli is ideal for adding bright-red colour and heat to sauces, soups, stews and salsa. Soak in hot water for 30 minutes, puree and force through a sieve to make a paste to add to pasta sauce, pizza topping or your favourite Mexican dish. These dried fruits are 5"-7" long -
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Granoro Potato Gnocchi is soft, rich and easy to cook. Gnocchi are made of potatoes which go well with any kind of sauce. They are also super tasty and super speedy - perfect for when you are in a rush! -
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They dug potatoes to create a cracker base as friable as earth itself, with a texture that first crumbles then melts in the mouth. Baked by hand using the finest quality flour and water, these crackers have a satisfying toasty finish. -
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As vibrant as the cranberry and raisins they’re made of, Miller’s Gluten-Free Cranberry and Raisin Toast are fruity slices of heaven. Gluten-free and rich, you can have them as savoury flavours or on their own. -
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The 'Morita' Chipotle [chee-POT-lay] is a smoked and dried Jalapeno chilli. They are just over 2" long and just over 1" wide and a deep red colour. They are great for rehydrating and making sauces or flavouring simmering soups and stews.
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