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
Grown in China
Packed in a Unit that handles Sesame Seeds, Mustard and Celery
Nutritional Information per 100g
Energy kcals 324
Energy kJ 1355
Protein 10.6g
Fat 5.8g
of which Saturates 0.8g
Carbohydrate 69.9g
of which Sugars 41.1g
Fibre 28.7g
Sodium 91mg
Puya - Jinta Chilli - Quick Reference
- What is it? A whole dried chilli selected for its distinctive flavour, heat and culinary character.
- Flavour: Berry-like, tannic and spicy with lively red-fruit notes.
- Heat level: Mild-medium, around 5,000-10,000 SHU.
- Origin: Mexico and China.
- How to use: Toast, soak and blend into sauces, stews, marinades and barbecue recipes.
- Pairs well with: Guajillo, tomato, garlic, pork, beef and citrus.
- Compared with similar chillies: Related to Guajillo but punchier, fruitier and a little hotter.
- Storage: Keep sealed in a cool, dry place away from direct sunlight.
- Good to know: Whole dried pods can vary naturally in size and shape. Handle hot and superhot chillies carefully and wash hands and utensils after use.
