This smoke-dried jalapeño chilli, native to Mexico, is famously used in the dish adobo. Its earthy smokiness yet floral sweet tones will make you reconsider the general perception of chillies as being nothing more than burning hot. Add this to anything you like chilli in – one of our favourites, it’s sure to become yours too. Heat level: 6/10
Also known as: Chile ahumado, Chile Meco, Chilpotle, Típico
To make chilli powder, dry roast whole chillies in a hot pan until fragrant and grind. To make a paste, roast, then rehydrate the chillies in hot water for 20 min and blitz with oil and vinegar. The sauces and pastes which accompany Mexican dishes often consist of a good variety of chillies, so mix and match to your taste and heat preference.