Chili Pepper Extracts

Mexican chili Pepper Extracts

Lionel Hitchen (USA) supplies high-quality chili pepper oleoresins, using a wide range of mexican chili peppers from carefully selected partners.

Like most of our products, our natural chili pepper extract have been approved for Kosher certification. If you would like to know more about these product, contact us, or alternatively, download our Mexican chili Pepper Extract Product Brochure (pdf file)

	Arbol chili extract (oleoresin) Arbol chili (means tree-like) is a slender, curved fruit, which starts out green and matures to a bright red. It is one of the hottest chilies, with fruity notes. Primarily used to make sauces, but used in soups and stews, caramel, lollipops, and pan-coated confectioneries.
	Habanero chili extract (oleoresin) Habanero chilies are one of the hottest chilies available. Apart from the heat they have a wonderful fruity flavour. Close cousin to the Scotch Bonnet, they come in all colours but are usually harvested green. Used in salsas, chutneys and Caribbean cuisine, mixing especially well in salsas with fruit.
	Ancho chili extract (oleoresin) Indispensible for making authentic mexican sauces, Ancho chilies are dried Poblano chilies, a dark reddish brown chili, fairly mild with a sweet earthy flavour of liquorice, tobacco, coffee and raisins. With a mild heat, it is used in mole, enchilada sauces, tamales and stews.
	Chipotle chili extract (oleoresin) Chipotle chilies are made by drying and smoking Jalapeño peppers, giving a definite heat but also a deeply smoky, sweet nutty, meaty, savoury flavour. Added to a soup or stew, the chipotle chilies add an almost 'meaty' depth of flavour and are really good in vegetable based dishes, such as soups, stews and casseroles. Chipotle chocolates prepared with our Chipotle extracts deliver a completely new sensory experience, lowering the excessive sweetness and providing a fully rounded flavour profile. A similar success is Chipotle-ketchup, which adds sting to regular ketchup.
	Jalapeno chili extract (oleoresin) Jalapeno chilies are probably the best-known chili peppers. They are primarily harvested as a green pepper which is prized for its warm, burning sensation but also its green fruity flavour. Their popular use in "nachos" has made them a mandatory ingredient for sauces, dips, cheeses and snacks.
	Guajillo chili extract (oleoresin) Guajillo chilies are shiny deep orange red peppers, thin fleshed with a fairly mild sweet earthy taste. They are widely used in Mexico in snacks, sauces and confectionery, and as a wonderful, unexpected partner for steak. This chili is the base for rich chili con carne and classic Tex-Mex cuisine. Guajillo are traditionally used in Mexican cuisine, from mole sauces to stews.