Description
The Puya is known by many names Pula Pulla and Jinta in China, somewhere in the 1800s a Mexican travelled to China and brought his favourite chillies, some farmers grew them, the local people loved them and ever since the chilli has shared its home with the two countries
Related to the Guajillo Chilli, the Puya has a punchier more berry like tannic spicy flavour
Use in Stews in the Winter and BBQ Sauces in the Summer, all year round supply for all year use
Low Heat around 7500 SHU
Can used to create a marinade or straight into a sauce with the hydration but still providing texture
The pods are whole and include the seeds, however due to the drying process the seeds are sterilised and it is very doubtful a seed will germinate
Each pod weighs between 2-5g which is 1/4-1/2 teaspoon in powder
Grown in China
Packed in a Unit that handles Sesame Seeds, Mustard and Celery
Puya / Jinta Chilli Powder Quick Reference
- What is it? A powder made from Puya chilli, also known as Pula, Pulla or Jinta in China.
- Flavour A punchy berry-like flavour with tannic, spicy notes.
- Heat level Low to moderate, around 7,500 SHU.
- Origin Mexican variety grown in China.
- Common uses Stews, BBQ sauces, marinades, Mexican-style sauces and meat dishes.
- Pairs well with Guajillo, garlic, cumin, oregano, tomato, beef and pork.
- How to use Use directly or hydrate into a sauce or marinade. Around one-quarter to one-half teaspoon replaces one dried pod.
- Compare with Related to Guajillo but punchier, more berry-led and more assertive.
- Possible substitute Guajillo for a softer tannic profile, or Ancho for sweeter berry flavour.
- Storage Keep sealed in a cool, dry place away from direct sunlight to protect colour, aroma and flavour.
Good to know: Its identity sits between Mexico and China, but the defining flavour here is punchy berry with tannic spice.
