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Top 3 Chilli Types to Try This Year

From Sriracha-flavoured vodka to the booming popularity of chilli chocolate desserts and treats, it’s obvious chillies have arrived. 
 

According to the flavour experts at McCormick, the world’s love of chillies is heating up. Beyond just discovering new chilli varieties, this trend is about using techniques like grilling, smoking, pickling, fermenting and candying to tease out the flavour potential of chilies.

In kitchens across the world, we’ll see chillies popping up and standing out in unique ways, like this decadent mole dessert fondue

 
If you’re looking for some more chilli ideas and new techniques to fix your culinary sights, you’ve come to the right place. Here are our top three chilli picks to experiment with and to add to your dishes:
  • Guajillo Chilli: Native to Mexico, the guajillo chilli is a dried, mild chilli often added to salsas or soaked and cooked with other ingredients to produce a rich, flavourful sauce. This signature ingredient is showing up all over the map, from Canada to Australia.
  • Tien Tsin Pepper: This little, brightly coloured chilli brings the heat, ringing in at 50,000-75,000 Scovilles (the unit of measurement for heat in chilies). It’s found in traditional Sichuan dishes.
  • The Aji Amarillo: This yellow chilli is a staple in Peruvian cooking, adding fruity flavour and a medium hotness to a variety of dishes.

McCormick is inviting consumers to share their flavour stories at www.mccormick.com.au. It may be a family dish passed on through generations or a memorable meal enjoyed overseas. Share your flavour story as McCormick works with United Way toward a global goal of donating $1.25 million to help feed those in need.

 
 

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