Whole Chillies

This chilli's deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs - try it with chicken. These whole dried pods rehydrate in warm water for a rounder, more complex sauce, or can be toasted and ground fresh for a punchier powder.

Heat Level: 4/10

With less heat than your average chilli, you can safely take a good whiff of the ancho chilli. The complexity of its aroma is tantalising - sweet yet smoky, with notes of caramel and molasses. Add to chilli con carne or meat dishes such as spaghetti bolognese where a balance of sweetness and heat is required. These whole dried pods need rehydrating in warm water before blending into sauces, or can be toasted and ground fresh for a more vibrant, aromatic powder, ideal for traditional mole sauces.

Heat Level: 3/10

The strands of dried decorative chillies you may see in shops or kitchens are often of the arbol variety. These long, curved chillies mature from green to fiery red, uniquely retaining their bright scarlet upon drying. With intense heat and a subtle smoky flavour, these chillies are popular in western Mexican and Tex Mex cooking. Fry or soak before use for a deeper intensity.

Heat Level: 8-9/10

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. These whole dried pods rehydrate for a smoky, complex sauce, or can be toasted and ground fresh for a more vibrant powder.

Heat Level: 6/10

With delicious aromas of chocolate and cherry, these brownish-black, mild to medium chillies are traditionally used in Mexican moles, as well as other sauces and stews.

Heat Level: 3/10

With a staggering amount of heat, birdseye chilli is often used in condiments where heat, rather than flavour, is the main attraction. A very small and highly pungent chilli, it can be used whole, crushed or ground. These whole chillies can be used whole for a milder infused heat, or toasted and ground for maximum pungency.

Heat Level: 10/10

Affectionately named 'little raisin' due to its resemblance to both the colour and flavour of raisins, the pasilla chilli is one of the main ingredients in Mexican mole. With chocolate overtones and a delicious fruitiness, this chilli is a must try. These whole dried pods can be rehydrated whole for a rounder mole sauce, or can be toasted and ground fresh for a more vibrant powder.

Heat Level: 4/10

One of the hottest chillies on the market, the habanero is not for the faint-hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. These whole dried pods can be rehydrated and used whole or toasted and ground fresh for a more vibrant, aromatic powder.

Heat Level: 10/10

Also known as Chile Mosquito, this small yet hot Mexican varietal is a domesticated relative of the Tepin Chilli. We use this chilli in our English Pickling Spice, but it is also good for giving heat and flavour to vinegars, salsas and sauces. With a smoky, nutty and citrus-like taste, its neat, rounded shape is also pleasing to the eye.

Heat Level: 9/10