Name: Starting - Mexico
Brand: The Pepper Quest
SKU: BUNDLE-MX-STARTING-FOUR
Price: 329.0 SEK
Availability: InStock

Starting - Mexico

329 kr 376 kr

Save 47 kr

Smoky

Earthy

Fruity

Rich

Name

Starting - Mexico

Origin

Mexico

Partner

Omar

Harvest

2025–2026

Size

Title

Variant

Mexico's chili tradition is ancient, diverse and deeply expressive: a vocabulary of dried pods, each with its own flavour, heat level and culinary role. These four are the backbone of the Mexican kitchen: three whole dried chilies and a ready-to-use blend.

Whether you have cooked with Mexican spices before or are starting from scratch, this is the right place to begin.

Includes:

Ancho Chili (80g)
Guajillo Chili (80g)
Pasilla Chili (80g)
Mexican Chili Powder / Blend (25g)

Ancho Chili is the dried form of the poblano, Mexico's most widely used chili. When dried, the poblano becomes sweeter, more concentrated, almost prune-like, with a gentle heat and a rich, dark fruit character. It is the anchor of mole negro and an essential building block for sauces, braises and marinades. The name comes from the Spanish for "wide", describing the dried pepper's broad, flat shape.

Guajillo Chili is the workhorse of the Mexican pantry: bright red, moderately hot, with a clear berry-fruity flavour and a slightly tannic skin. It is the backbone of red salsas, enchilada sauce, birria and countless regional stews. Blended with ancho, it creates the classic Mexican chili base.

Pasilla Chili is long, dark and wrinkled, the dried form of the chilaca, meaning "little raisin" in Nahuatl. Earthy, chocolatey depth with mild-to-medium heat. A critical ingredient in mole negro alongside ancho and mulato. Used alone, it adds complexity and colour without overwhelming heat.

Our Mexican Chili Blend brings these flavours together in a ready-to-use format, ideal as a seasoning rub for meat, a base for tacos, or a shortcut into Mexican-inspired cooking whenever you want the profile without the prep.

Start simply: toast one or two dried chilies in a dry pan until fragrant (30 seconds), then soak in hot water for 15 minutes. Blend with garlic, cumin and salt for an instant salsa roja that will change how you think about red sauce.

For a quick weeknight approach: rub chicken thighs with the chili blend, olive oil, cumin and lime zest. Roast at high heat. Serve with rice, pickled red onion and sour cream.

For a slow-cook project: blend rehydrated ancho, guajillo and pasilla with dried tomatoes and charred onion. Braise short ribs or lamb shoulder in this sauce for four hours. Serve with warm tortillas.

Pair with: chicken, pork, beef, lamb, beans, rice, corn, tomato, lime, sour cream, cheese, avocado, chocolate, coffee.

Free Shipping: Over 600 sek in Sweden
Shipping: From 39 sek
Send-outs: Every Monday & Thursday
Returns: 100% happiness guarantee. Read more here

Closed for pickups and order send outs during Easter 17-25 april

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We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase.

If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to hello@thepepperquest.com

For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!

Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.

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Cooking inspiration

FAQ

Frequently asked questions

At the moment we only ship within Scandinavia. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals. If you are located outside Scandinavia, don't be discouraged! Send us an email and we will see what we can sort out for you!

We love food, we love the discovery, flavor combinations and we want to learn, spread that knowledge and collaborate. We asked questions that no one could answer, so we had to go and find the answers ourselves. We love that it is a rediscovery of something very known to us all , yet has the possibility to teach us something completely new. We love what food brings to the table, the meeting, the ceremony, the bridging of cultures.

We are so proud to work closely with top restaurants in Scandinavia, focusing on quality and taste.

We recommend that you head over to Mattias Dahlgren and Rutabaga, Resturant AG, Airia, Frantzens, Warung, Nour, DoMa and many more if you like to bite into one of our peppercorns and spices. But hey, send us an email if you think your favorite restaurant should have our pepper.

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We work closely with our small scale farmers who uses traditional methods when growing their pepper and spices, like organic compost and no usage of pesticides. The usage of pesticides directly affects the flavor of the product.

We have connected with our farmers directly, meaning no middle hand. But this also means that they run smaller farms with no organic certifications. As our business grows we will able to take the next steps towards certifications. Stay tuned!

Finding the source, is finding the answer. We quest for unique high quality pepper and spices. We work harvest based and single origin only, meaning we only sell pepper from farmers we know. Many times we have tasted and smelled a spice knowing that there are more more lines of inquiry before reaching the very origin of the spice and the people who are cultivating it. Our way of working is special because we actually go to the farmers and we don't stop questing until we found the best of the best.

Mostly it is curiosity, openness and intuition that leads you to the right path.
Tax included.

We research, always knowing that it's when we go local we actually meet the right people. We make sure to live, eat, listen, dream and drink with our farmers and partners. From here we can start to see where we have common ground so we can create a value based foundation that support both of our needs. It is also very important that the partners and farmers we work with are anchored within their communities, so that generative development and liveihoods can be supported by our collaboration.